Then mix like this

1. Line a shallow baking dish with baking paper in preparation for baking.
2. Place water and yeast into bowl. Cook at 2 minutes / 37C / Speed 2.
3. Add butter, flour, salt, honey, sugar, egg, spices and zest. Speed 7 / 5 seconds. Then program Closed Lid / 6 minutes / Kneading Speed.
4. Add sultanas. Knead for 30 seconds or until just combined. It will be a slightly sticky dough but workable. Oil your hands before handling the dough if it is very sticky.
5. Carefully remove dough from the bowl into an oiled bowl and place somewhere warm for one hour or until doubled in size.
6. Remove dough from bowl and divide into 8-16 (depending on size you want) even balls. Place buns close together in the baking dish. Place in a warm spot and allow them to double in size.
7. Preheat oven to 200C.
8. Add cross ingredients, flour and water into clean bowl. Speed 4 until well combined. Add a drizzle of extra water if needed to thin it slightly. Be sure not to thin it too much, you need a thick paste.
9. Carefully place the paste into a piping bag with a fine tip (or zip lock bag with the corner snipped). Snip the corner and pipe a cross onto the buns.
10. Place tray into the oven and bake for 30-45 minutes depending on the size of your buns. You may need to cook a little longer.
11. Add the glaze ingredients into the bowl. 4 minutes / 100C / Speed 2 or until the sugar is dissolved.
12. Carefully remove cooked buns from oven. Carefully brush with the glaze. After 5 minutes repeat the glaze. Place into the oven for 5 minutes. This will give it an extra shine.
13. Remove from oven and carefully place onto a wire rack to cool. Best served the day of making.