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1
Grease a baking tray with butter.
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2
Place very warm water in a measuring cup and sprinkle in the yeast, stirring until the yeast dissolves. Set aside.
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3
Heat milk in the microwave until hot (not boiling), then add butter and stir until butter melts. Let it cool a little and then add eggs and stir in.
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4
Sieve the flour into a large bowl. Mix in the salt, cinnamon, nutmeg, mixed spice, ginger, sugar and sultanas or raisins. Make a well in the centre and pour in the yeast mixture and the butter mixture. Mix 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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5
Place in a greased mixing bowl with a damp cloth over the top and leave to rise until it doubles in size, about 30 minutes. 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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6
Once dough has doubled in size, on a lightly floured surface, divide dough into 15 equal pieces. Preheat oven to 200u00b0C (400u00b0F).
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7
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 minutes.
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8
For the crosses, mix plain flour and water 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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9
Bake for about 15 minutes or until rolls are golden brown. Brush with honey and transfer onto a wire rack to cool.
