Cut the butter into cubes and leave at room temperature to soften.
Coarsely chop the cirtus peel.
Fit the K beater to the machine.
Add Ingredients 1 (flour, butter, mixed spice) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 4 for 1 minute or until coarse crumbs form.
Add Ingredients 2 (yeast, sugar, salt) into the Mixer bowl.
Mix on speed 4 for 30 seconds.
Remove the K beater and fit the Spiral dough tool.
Add Ingredients 3 (milk, eggs, citrus peel, sultanas) into the Mixer bowl.
Mix on speed 2 for 5 minutes.
Cover with a tea towel.
Leave to prove for 1 hour.
Carefully transfer the dough from the Mixer bowl to a lightly floured worksurface.
Carefully flatten the dough with your wrist.
Take the far edge of the dough and roll it back towards you.
Gently roll the dough into a sausage shape, applying even and gentle pressure.
Divide the dough into 16 equal pieces.
Leave to rest for 10 minutes.
Take one piece of dough, place it under the palm of your hand.
Gently apply a little pressure and rotate your hand slowly, bringing your fingers inward, to make a roll shape.
Repeat this action with the rest of the dough pieces.
Place the dough onto a floured baking tray.
Pre heat the oven to 200ºC.
Add Ingredients 4 (flour, water) to a small bowl.
Transfer the contents of the small bowl into the piping bag.
Pipe a cross on the top of each bun.
Bake for 20 minutes at 200ºC.
Add Ingredients 5 (jam, water) to a small bowl.
Whilst the buns are still hot, use a pastry brush to glaze the buns with the jam.
Leave to cool on a wire rack.
Serve.