Stir the milk, butter and Saunders' Malt Extract together in a small saucepan over low heat until melted and combined. Do not boil. Remove from heat and set aside to cool to lukewarm. 

Combine the flour, dried fruit, yeast, spices and salt in a large bowl. Add the lukewarm milk mixture and egg and stir until just combined. Cover and set aside for 10 minutes.

Turn the mixture onto a lightly floured surface and knead for 5 minutes or until quite smooth. Brush a large bowl with melted butter, place the dough in the bowl and turn the dough to coat in butter. Cover with plastic wrap or a damp tea towel and set aside in a warm place to prove for about 1-1.5 hours or until the dough doubles in size.

Preheat the oven to 200°C (180°C fan-forced). Grease an oven tray with melted butter.

Turn the dough onto a lightly floured surface. Knead for about 2 minutes or until smooth and elastic. Divide the dough into 12 equal portions. Shape into balls and place on the prepared tray, almost touching. Put tray in a warm place for about 30 minutes or until dough has risen 1-2 cm.

Bake for 18-20 minutes or until golden and well-risen.

Meanwhile, to make the sticky malt glaze, put the malt extract, 1 tablespoon water and spice in a small saucepan over low heat. Stir until dissolved, and then simmer for 30 seconds.

Brush the tops of the buns with glaze and serve warm with butter.