1. Preheat the oven to 180 degrees and line tray with baking paper
2. Pour the sugar, flour, cinnamon, mixed spice, salt and sultanas into a large bowl and stir in the dry yeast
3. Add butter, milk, egg and zest. Stir until just combined
4. Dust a work surface with flour, pour your mix out and knead by hand for 10 minutes until smooth
5. Place the dough in a lightly oiled bowl, cover and sit in a warm, wind free place to rise until doubled in size (between 30 minutes to 1 1/2 hours depending on how warm it is)
6. Once risen, remove cling wrap and punch dough to deflate
7. Place dough on a floured work surface, shape into a log and cut into 6 equal pieces
8. Take one piece, gently stretch it out and gather into a ball using your fingers, then roll the dough briefly to form a ball with a nice smooth surface.
9. Place the ball (the smooth side up) on the tray. Repeat with remaining dough. Line them up 2 x 3
10. Spray a piece of cling wrap lightly with oil, then loosely place over the tray
11. Return tray to warm place and leaver 30 - 45 minutes, until the dough has risen again.
12. To make the crosses: Mix flour and water until a thick runny paste forms - spoon into a piping bag then snip corner. Remove the cover and pipe crosses onto the buns
13. Bake for 22 minutes, or until the surface is a deep golden brown
14. To make the glaze: When the buns are nearly ready, simmer the orange juice and honey in a small pan for a few minutes until it has turned sticky
15. Once the buns are golden, remove from oven and onto a wire cooling rack. Brush with the glaze and allow them to cool slightly before serving.