In a large bowl, mix together the bread flour, yeast, caster sugar, all spice, cinnamon powder, and salt briefly using a stand mixer fitted with a dough hook.

Add in the melted butter, warm milk, egg, sultanas, and orange zest.

Using the stand mixer, mix on speed 2 for 5 minutes until a smooth and elastic dough forms. Once combined, increase to speed 4 for 1 minute. If the dough sticks to the sides, add extra bread flour, just enough for it to come away cleanly (about 1/4 cup).

Alternatively, you can knead the dough by hand on a floured work surface for about 10 minutes. The dough is ready when it's smooth and stretches without breaking.

Place the dough in a lightly greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm area for about 1 hour, or until it doubles in size.

Once risen, punch down the dough to release air. Divide it into equal portions and shape them into balls (about 70g each). Place them on a lined baking sheet, leaving space between each ball for the second rise.

Cover the rolls with a cloth and let them rise again for about 30 to 40 minutes, or until they become puffy.

In a small bowl, combine the extra flour and water to create a thick paste for the crosses. Transfer this paste to a piping bag or a ziplock bag with a corner snipped off, and pipe a cross over each bun.

Preheat your oven to 375°F (190°C). Bake the buns for about 20-25 minutes or until they are golden brown and sound hollow when tapped on the bottom.

Mix apricot jam and water in a small saucepan and warm it slightly. Brush the mixture over the hot buns as soon as they come out of the oven for a beautiful glaze.