Put the flour, sugar, spices and lemon zest into a large bowl and mix together. Add the salt and yeast, placing them on opposite sides of the bowl.
Melt the KEFALOS Butter in a pan and warm the KEFALOS Fresh Milk in a separate pan. Add the butter and half the tepid milk to the dry ingredients. Add the egg and use your hands to bring the mixture together, incorporating the flour from the edges of the bowl as you go. Gradually add the remaining milk, to form a soft pliable dough.
Tip the dough out on to a lightly floured work surface. Knead by hand incorporating the sultanas and mixed peel into the dough. Lightly knead for 10 minutes until silky and elastic and forming a smooth ball. Oil a bowl and place the dough in a bowl, cover with cling film and leave to rest in a warm place for about 1½ hours or until doubled in size.
Turn the dough out on to a floured surface and divide into 12 balls. Line 1-2 baking trays with paper and place the balls on the tray, placing them fairly close together and flattening them slightly.
Cover the baking trays with a wet tea towel and place in a warm area. Leave for 40-60 minutes until the buns have doubled in size.
Preheat the oven to 180°C.
For the topping, add the flour to a bowl with 100m water. Mix together to make a paste and spoon into the icing bag.
When the buns have risen remove the tea towel and pipe a cross on each bun. Bake for 15-20 minutes until pale golden-brown, turning the baking trays round halfway through if necessary.
Melt the golden syrup in a pan and while the buns are still warm, brush the buns with a little syrup to give a nice shine, before setting aside to cool on a wire rack.