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Sieve the flour and salt into a mixing bowl and rub in the Stork until mixture resembles fine breadcrumbs. Stir in the yeast, sugar, spice and orange zest.
Warm the milk to blood heat, pour into the flour mixture and mix to a soft dough.
Turn out onto a floured surface and knead dough until elastic and no longer sticky. Cover with lightly oiled polythene and leave in a warm place until the dough has doubled in size. Knead in the chocolate and apricots and shape into 8-9 rolls and place them on a greased baking sheet. Cover with lightly oiled polythene and leave in a warm place for about 45 minutes.
To make the crosses, blend the Stork with the flour and 4 tablespoons water. Gently remove the polythene and pipe the mixture into a cross on top of each bun.
Bake in a preheated oven at 210°C, 190°C fan, Gas 7 for about 15 minutes until golden brown.
To make the glaze, gently warm the sugar and orange juice until dissolved. Brush over the hot buns, return to the oven and cook for a further 2 minutes.
