First zest the two oranges keeping the zest aside for later. Then juice the oranges. Soak your raisins with a little the juice, and as I prefer, also a splash of rum! Place soaked raisins in the microwave until they simmer (approx. 90sec) and remove. Leave to cool and drain just before using.

Directly in a large stand mixing bowl, sift the flour, and add sugar, mixed spice, cardamom, cinnamon, grated nutmeg, salt, and dried yeast.

Add the small cubes of butter to the bowl and use your fingertips to rub it into the dry ingredients, until the mixture has a coarse sand texture.

Mix the ½ cup milk and the ⅓ cup of water and heat warm in microwave or on the stove until warm. Set aside.

Beat 2 eggs in a bowl and set aside.

Using a stand mixer with a dough hook, mix on low speed as you slowly add the eggs then the milk and water liquid, until it forms a soft dough. Once combined increase speed a little and leave to knead for 5-10 minutes. Turn the machine to low speed, then add the orange zest and the drained soaked raisins and mix until combined, approx. one minute.

Transfer the dough onto a floured surface and knead it for 5-10 minutes until it becomes smooth and elastic.

Place the dough into a lightly oiled bowl, cover with cling film and leave to prove in fridge overnight, or if in a hurry, leave in warm place for 60 minutes. After 60 minutes, place on flour dusted bench and fold it a few times to take the air out. Place back to prove another 30-60 minutes. (Skip this step if proving overnight).

Once the dough has proved, place it onto a floured surface and divide the dough into 12 equal portions and shape each one into a ball. (If the dough is cold from fridge, leave at room temp before cutting and rolling) Place them onto a greased baking tray, leaving a small gap between each bun, but not too small, traditionally it’s best if they join together when baking.

Cover the tray with a clean tea towel and leave to prove for a further 30-60 minutes or until the buns have doubled in size.

Preheat your oven to 350°F – 180°C

To make the crosses, mix the plain flour with enough water to create a smooth paste. Spoon the mixture into a piping bag and pipe a cross onto each bun.

Place in oven and bake the buns for 15-20 minutes at 350°F – 180°C or until they are golden brown.

Meanwhile make your sugar syrup by adding ½ cup sugar and ½ cup of water in a small saucepan over medium heat. Bring to a boil and boil until all sugar has dissolved (approx. 3 minutes). Turn off.

Remove the buns from the oven and immediately brush them with hot sugar syrup while they are still hot from the oven.

Leave the buns to cool on a wire rack before serving. Enjoy with butter!