Method

First, activate the yeast. Gently warm the milk until it’s lukewarm, stir in the yeast and a teaspoon of the sugar and leave for 5–10 minutes until frothy.

Next, make the dough. In a large bowl combine the flour, salt, remaining sugar and spices. Then add the yeast mixture, egg, softened butter and mix until a soft dough forms.

Knead the dough on a lightly floured surface for about 8–10 minutes until smooth and elastic.

For the first rise, place the dough in a lightly oiled bowl, cover and leave in a warm place for 1–1½ hours, or until doubled in size.

To shape the buns, punch down the dough and divide into 12 equal pieces.

Roll into balls and place on a lined baking tray, slightly touching.

Cover and leave them to rise again for 30–45 minutes until puffy.

Now it’s time to make the cross piping paste. Mix all of the piping ingredients into a smooth paste, spoon into a piping bag (or zip bag) and pipe crosses over the buns.

Bake the buns in a preheated oven at 180°C for 18–22 minutes until golden brown.

While the buns are baking, make the syrup by heating the water and sugar until dissolved.

Brush the syrup over the buns immediately after baking for a shiny finish.