• Warm the milk in the microwave to between 110°F - 115°F.
• Pour milk into the bowl of a stand mixer, add the yeast and let foam, roughly 5 minutes.
• Add the cinnamon, nutmeg, sugar and salt to the mixing bowl. Mix on low speed with the dough hook until all combined - 30 to 60 seconds.
• Add flour in four parts - scraping down the bowl as needed in between until fully incorporated.
• Increase the mixing speed to medium-low, add butter a few tablespoons at a time. Make sure all butter is incorporated before adding the next lot.
• Scrape down the sides of the bowl as needed and continue mixing until the dough is smooth and pulls away from the sides.
• Add dried fruit and mix until combined. Turn the dough out onto a floured surface and knead by hand for one more minute.
• Roll dough into ball and place into lightly greased bowl, turning to coat.
• Cover bowl with plastic wrap and let rise for one hour in a warm, dry place. The dough should roughly double in volume.
• Punch the dough down in the bowl and turn it out on a floured work surface. Knead the dough by hand for one minute.
• Divide dough into 12 equal balls. Stretch the sides of the dough down and under each ball to create a smooth surface.
• Grease a 13 x 9" baking dish as you did the bowl and distribute the dough evenly with equal spacing between each ball.
• Cover the dish with plastic wrap and let the balls rise in a warm place again for another hour.
• Preheat your grill to 375°F.
• After the second rise, whisk together the egg white with 1 teaspoon of water and a pinch of salt until fully mixed. Using a sauce or pastry brush, brush the top of each bun with the egg wash.
• Use your sharpest knife or kitchen shears to cut a cross into the top of each bun, being careful not to tear the dough.
• Transfer the baking dish to your grill and bake for 30 minutes or until the buns are golden brown.
• Transfer the baking dish to a wire rack and let them cool, but not completely.

Make the icing:

• In a mixing bowl with the paddle attachment, cream the butter on medium-low until smooth and fluffy.
• Slowly add the confectioners sugar in parts until fully incorporated, scraping down the sides of the bowl as needed.
• Mix in vanilla extract.
• Pour in the milk and continue to mix for three to four more minutes.

Ice the buns and serve:

• Add icing to a piping bag with a small tip and pipe a cross on each bun along the indentations where you scored the dough.
• Serve hot cross buns while still warm.