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In a bowl whisk together the warm water, yeast and sugar until dissolved. Add the lukewarm milk, melted butter and egg and whisk again.
Add in the flour, salt and spices. Stir through the orange zest, lemon zest and sultanas. Mix until a dough forms.
Tip onto a lightly floured surface and knead for about 5–7 minutes until smooth. Place back in the bowl, cover and leave to rise for 1–1.5 hours until it's doubled in size.
Once risen, use your hand to push the air out and divide the dough into 12 equal pieces and roll into balls. Place in a lined baking dish, cover and leave to prove for around 40 minutes.
Mix the flour and water for the cross paste and transfer to a piping bag.
Preheat the oven to 180°C. Pipe crosses over the buns and bake for approx 20 minutes until golden.
Gently warm some golden syrup and brush over the buns as soon as they come out of the oven so they're lovely and shiny.
Cover with a tea towel for ten minutes and leave to cool slightly, slice, butter and enjoy.