In the bowl of a stand mixer fitted with a dough hook attachment (or use a hand mixer with hook attachments and a large mixing bowl), combine the flour, yeast, sugar, and salt.

Add the egg and milk and knead on medium-low for 3 minutes. Then switch to medium and knead for 3-5 minutes, or until the dough has formed and pulls away from the sides of the bowl.

Add the butter one tablespoon at a time and knead until fully incorporated on medium.

When all the butter is in, combine the all-spice, cinnamon, sultanas, and orange zest in a bowl, then add to the dough.

Knead on medium for 5-7 minutes or until you can stretch a small piece of the dough into a square, creating a film thin enough for light to pass through (windowpane test). The dough won’t be that sticky anymore and it will look hydrated, silky, and smooth.

Cover the bowl with plastic wrap and leave it in a warm place to proof for one hour (I use an oven with the lights on).

Line a 9” by 14” (23cm by 35cm) baking pan with parchment paper. You can also grease it with butter or oil spray instead.

When the dough has significantly risen and is jiggly, knock it down and remove it onto a working surface. If sticks too much, sprinkle it with a little bit of flour.

Divide into 15 even pieces (65g each or eyeball it). Shape each piece into a tight ball and place it in the prepared baking pan. If the dough sticks too much, you can grease your hands with a little bit of olive oil.

Cover the pan filled with buns with plastic wrap and leave at room temperature to proof for 1 hour, or until doubled in volume and jiggly.

Preheat the oven to 190C (375C).

Meanwhile, prepare the paste by combining all paste ingredients. Add more water if needed. The paste should be thick but spreadable and easy to pipe.

Place the mixture in a piping bag and snip the corner to create a 5 mm opening.

When the buns have risen and are jiggly, pipe the crosses on top of the buns.

Bake the buns on the middle rack for 13-15 mins or until the internal temperature is 190F (88C). The top should be a deep golden brown color and the bread should sound like it’s hollow inside when you tap on it.

Remove from the oven and let cool down in the pan.

Meanwhile, combine the flat icing ingredients in a small bowl and heat in a microwave until very warm.

Brush the buns with icing while still warm and serve.