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Pour the yeast into a small bowl and add the warm milk. Stir and let sit for 5-10 minutes until bubbles appear.
Empty the bag of flour/sugar/spices into a standing mixer bowl with the dough hook, mix for a few minutes, then add sultanas, butter, milk (with yeast), orange zest, and egg.
Mix slowly for about 5 minutes until a smooth, elastic dough forms. If wet, sprinkle in extra flour and mix for another minute.
Cover with a stretch lid or beeswax wrap and let rise in a warm place for 40-60 minutes until doubled in size.
Line a large baking tray with baking paper.
Turn out the risen dough on a floured surface, deflate, shape into a long sausage, and cut into 12 slices.
Fold edges to the middle of each slice, turn over, and shape into dome-shaped balls. Place in the baking tray.
Cover with a damp tea-towel and let rise for another 30-40 minutes. Preheat oven to 180C halfway through.
Mix flour and water for crosses, achieving a smooth consistency. Pipe or drizzle crosses on the buns.
Bake for 22 minutes until golden brown, checking after 15-20 minutes.
Mix jam and water, microwave for 20-30 seconds to create a glaze.
Glaze the tops of the buns with the jam mixture after baking.
Allow to cool, then serve with butter and more jam.