Combine sugar, spices and salt, fruits and butter. Scald milk and pour over fruit mixture, stirring until sugar and butter are dissolved.
Sprinkle yeast over hot water and swirl to moisten. Add to milk mixture when it has cooled to lukewarm. Beat in egg.
Add flour, stirring then kneading as required, until dough pulls away into a ball. Cover and let rise until doubled in bulk, about 90 minutes.
Shape into 18 balls and place on a greased cookie sheet. Cover and let rise until doubled in bulk, about 45 minutes.
Bake at 425 for 20 minutes or until lightly browned. Cool completely, then frost with cross made from 1/2 cup confectioners sugar, 2 teaspoons hot milk, and 1/4 teaspoon vanilla.