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Cook 50 g flour and 250 ml milk over medium heat, whisking until thick and smooth to make the tangzhong
Mix the tangzhong with 250 ml milk, 100 ml olive oil, 80 ml honey or maple syrup, and orange zest
Combine 600 g flour, 1 tsp sea salt, 1 tsp baking powder, 14 g dried yeast, and 2 tsp cinnamon in a bowl
Add the wet mixture to the dry ingredients and mix into a soft dough
Mix in a stand mixer for 5 minutes until smooth
Add 250 g sultanas and mix again
Cover and leave in a warm place for 1 hour until doubled
Divide dough into 16 buns, roll into balls and place close together on a lined tray
Leave to rise again for 45 minutes
Mix 90 g flour, 90-100 ml water, and ½ tsp baking powder to make cross paste
Pipe crosses over the buns
Bake at 180°C fan for 20 minutes until golden
Brush hot buns with maple syrup or apricot jam
Cool slightly and serve warm