In a mixing bowl, combine 100ml of warm milk, 100ml of warm water, and 50g of light brown sugar. Sprinkle 7g of active dried yeast over the liquid mixture, stirring gently. Let this sit for 2-5 minutes until it’s bubbly and frothy, indicating that the yeast is activated.

In a separate large bowl, melt 50g of unsalted butter and allow it to cool slightly. Add the remaining sugar, one room-temperature egg, a pinch of salt, a tablespoon of mixed spice, one teaspoon of ground cinnamon, and 100g of sultanas. Pour in your yeast mixture from Step 1, followed by 300g of bread flour. Combine these ingredients until a soft dough begins to form.

Transfer the dough onto a floured surface. Knead it for about 8-10 minutes until smooth and elastic.

Divide the kneaded dough into 10 equal pieces and shape each into a smooth ball. Place them in a greased baking dish, ensuring they are close but not touching. Cover the dish and let the dough rise in a warm place until doubled in size, approximately 30-60 minutes.

Prepare the cross paste by mixing 50g of flour with enough water to create a thick paste. Transfer the paste to a piping bag and carefully pipe crosses over the top of each bun.

Preheat your oven to 220°C (425°F) about 20 minutes before baking.

Place the buns in the preheated oven and bake for 15-20 minutes until they are golden brown and sound hollow when tapped on the bottom.

Once baked, remove the buns from the oven and immediately brush them with a glaze made from equal parts maple syrup and water. Allow the buns to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.