Step 1

If using zest, proceed with step - if not, skip to step Place lemon zest or lime zest (optional) and 100 g baker's flour into mixing bowl and grate 10 sec/speed 9. Transfer into a bowl and set aside.

Step 2

Place milk and yeast into mixing bowl and heat 3 min/37°C/speed 1.

Step 3

Add reserved grated zest and flour mix, remaining baker's flour (or total 500 g if you skipped step 1), salt, butter, caster sugar, egg, ground cinnamon, ground nutmeg and ground cloves and mix 6 sec/speed 7. Scrape down sides and lid of mixing bowl with spatula.

Step 4

Add sultanas and currants then knead Dough /2 min.

Step 5

Preheat oven to 200°C. Line a baking tray with baking paper and set aside.

Step 6

Transfer dough onto silicone bread mat or floured work surface and work into a ball. Wrap in silicone bread mat, or place into a bowl and cover with plastic wrap or a kitchen towel. Leave to prove in a warm place until doubled in size (approx. 30 minutes).

Step 7

Knock down dough and divide into 12 equal-sized pieces. Form into rolls and place close together onto prepared baking tray then set aside to prove again while you prepare the piping.

Step 8

Place plain flour, salt, olive oil and water into mixing bowl and mix 30 sec/speed 4.

Step 9

Pour into piping bag and pipe crosses onto the top of buns. Bake for 10-15 minutes (200°C) or until golden brown. Clean and dry mixing bowl.

Step 10

Place water and sugar into mixing bowl and cook 2 min/100°C/speed 3.5.

Step 11

Using a pastry brush, apply hot sugar syrup onto buns while still warm.

Step 12

Allow to cool on tray for 5 minutes before transferring onto a wire rack. Serve warm.