Fit the K-Beater to the machine.

Add flour, butter and mixed spice into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splashguard.

Mix on speed 4 for 1 minute or until coarse crumbs form.

Add yeast, sugar and salt into the Mixer bowl.

Mix on speed 4 for 30 seconds.

Remove the K-Beater and fit the Spiral Dough Tool.

Add milk, eggs, citrus peel and 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 work surface.

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.

Cover with a tea towel.

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.

Cover with a tea towel.

Leave to prove for 1 hour.

Preheat the oven to 200ºC.

Add flour and 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 jam and 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