Heat the milk until its luke warm. In a large bowl of a stand mixer, add the sugar, luke warm milk and yeast. Let the yeast bloom.

Add the egg, golden syrup, bread flour, cinnamon powder, all spice and ginger powder.

Add the raisins and orange zest. Using the hook extension, mix the flour on low speed. Add the melted butter as it mixes and kneads completely.

Oil the bowl and cover with cling film. Let the dough rise in the warm corner of the oven for an hour or two if you want to bake immediately. If you want to bake first thing for breakfast, let it rise overnight in fridge.

Once the dough is risen, divide the dough into 12 equal balls ( Mine were about 85 gm each). On a lightly floured surface, make the dough pieces into round balls. Arrange them on a parchment on a baking tray. Cover the dough balls with an oiled cling film and let it rise again for 30 minutes to an hour.

Preheat the oven to 200°C / 390°F . Meanwhile make the flour paste for the crosses.

In a small bowl, mix all the ingredients together until its consistency is good to pipe. Add the paste into a piping bag for easy use.

Once the dough balls have risen, add the crosses using the flour past.

Using a pastry brush, do an egg wash on the buns.

Bake for 30-35 minutes or until the buns are golden brown.

While the buns are baking, heat the apricot jam with some water to make it a thick glaze.

Once the buns are out of the oven, brush the apricot glaze over the hot buns and let them cool.