Put flour, yeast, milk, butter, egg and agave syrup in a big mixing bowl.
Knead ingredients until dough comes together.
Put the dough in a lightly oiled bowl.
Cover and leave it to rise in a 68°F – 81°F /20°C – 27°C place for 45 - 90 minutes or until doubled in size.
Take dough out of the bowl on a lightly floured surface and flatten it a bit by hands, spread raisins, orange peel, orange zest, chopped apple and cinnamon on top evenly. Fold filling in the dough and put it back in the bowl and cover it.
Leave to rise for another 45 minutes or until doubled in size.
Divide the dough into 16 equal pieces.
Roll them into smooth balls.
Put balls into the baking tray leaving them some space to expand. Don't put them too far away from each other though. Cover it and leave for another 20 minutes to rise.
Preheat the oven to 430°F / 220°C. Put a deep tray with water at the bottom of the oven so buns will bake in steamy hot air.
Mix the flour with the water to make the paste for the cross. Fill the paste into a piping bag to decorate the buns with the cross. Brush over the top of buns with egg wash before putting the tray in the preheated oven.
Bake it for 20 minutes or until the top is golden brown.