For The Buns For The Crosses For The Glazing

For The Buns

1. Add milk and butter into a bowl and microwave in 20-second bursts for up to a minute until the butter is melted.
2. Set aside to cool for 1-2 minutes, then stir in the active dried yeast. Ensure the mixture is not too hot, think bath temperature, or it can deactivate the yeast!
3. In a large mixing bowl, add flour, sugar, cinnamon, nutmeg, ginger, and salt. Whisk to combine and make a well in the centre.
4. Pour the milk mixture, chopped orange zest, and sultanas into the centre of the flour.
5. Stir with a wooden spoon, then knead with your hands on a floured surface for 5 minutes until the dough is soft and elastic. Add extra flour if too sticky. Form a ball, and place it in a lightly oiled bowl.

For The First Rise

1. Cover the bowl with plastic wrap and let the dough rise until it doubles in size. It can take 30 minutes to 90 minutes.
2. Line a baking tray (31 x 23cm) with parchment paper. Set aside.
3. When the dough has doubled in size, remove the film wrap and punch down the dough to deflate it.
4. Sprinkle some flour on your work surface, and shape it into a long cylinder. Cut into 12 even pieces (change this depending on your serving size)
5. Press each piece onto the work surface to flatten and deflate. Then shape a ball with each and place each ball in rows on the prepared baking tray, leaving about 2cm between each.

For The Second Rise

1. Cover the tray with lightly-oiled plastic wrap and rise for 45 minutes.

For The Crosses

1. In a small mixing bowl, combine flour and water.
2. Using a piping bag, pipe crosses on top of the buns.

For Baking

1. Preheat the oven to 200°C.
2. Remove the plastic wrap on top of the baking tray and place it in the center rack of the oven.
3. Bake for 20-25 minutes or until the top is golden brown.
4. In a small bowl, whisk jam and water.

For The Glazing

1. Remove the baking sheet from the oven and, using a pastry brush, glaze the buns with the jam.