Forthe buns: In a small bowl, combine the milk, granulated sugar, and Stir until combined, and let rest for 15 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, mix together 4 cups of the flour, the salt, cinnamon, nutmeg, and cardamom until combined. Mix in the eggs and butter.
Pour the yeast mixture over the flour. Switch to the dough hook attachment and mix for 5 to 6 minutes. Add the dried fruit and orange zest and mix for another minute. Add more flour if the dough is wet. It should be soft and elastic.
Coat a large bowl with the vegetable oil, place the dough in the bowl, and roll it so all sides are coated with a bit of oil. Cover with plastic wrap and place in a warm spot until doubled in size, 1 to 2 hours.
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Divide the dough into 15 Roll each piece of dough into a bun and place on the prepared baking sheet. Cover with a damp tea towel and set aside for 30 minutes, until the buns have doubled. Bake the buns for 20 to 25 minutes, until golden brown.
For the syrup: In a small saucepan, combine a 1/4 cup of water and the granulated sugar and bring to a boil over low Let it boil for a few minutes until the syrup has thickened. Remove from the heat and brush the tops with the syrup.
For the icing: In a small bowl, whisk together the confectioners’ sugar, cream cheese, butter, vanilla, and water until a creamy consistency is achieved. Transfer the icing to a piping bag and pipe an “X” over each bun. Serve.
