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Grease a baking tray with butter.
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Place very warm water in a measuring cup and sprinkle over the yeast, stirring until the yeast dissolves. Set aside.
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Heat milk in the microwave until hot (not boiling), then add the butter and stir until butter melts. Let it cool a little and then add the eggs and stir in.
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Sieve the flour into a large bowl, mix in the salt, cinnamon, nutmeg, mixed spice, ginger, sugar and sultanas or raisins.
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Make a well in the centre and pour in the yeast mixture and the butter mixture. Mix in with a metal fork until a soft dough forms, it pulls away from the sides of the bowl and is still a little sticky, but you can form it into a rough ball with your hands. If it’s too sticky add a little more flour until you are happy with the consistency, being careful not to make it too dry.
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Place in a greased mixing bowl with a damp cloth over the top and leave to rise until it doubles in size - about 30 mins. This can differ depending on your room temperature - if it is cold where you are, place the dough in the microwave with a cup of boiling water next to the bowl to help it along.
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On a lightly floured surface divide the dough into 15 equal pieces.
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Preheat oven to 200°C.
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Roll the dough pieces into balls with your hands and evenly space out on the baking tray. Cover again with a damp cloth and let the buns rise until they double in size - about 40 mins.
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Mix together the plain flour and water for the crosses until you have a thick paste. Gently pat down the buns with your hands. Using a spoon or a piping bag filled with the paste - carefully draw a cross onto each bun.
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Bake for about 15 mins or until rolls are golden brown. Brush with honey and transfer onto a wire rack to cool.