• Place yeast, milk and 2 teaspoons of the sugar in a small bowl to activate. Set aside until frothy on top, about 3-5 minutes.
• While yeast is activating, grab a large mixing bowl and combine flour, remaining sugar, all spice, cinnamon and salt. Give those dry ingredients a light whisk to combine, then add in the sultanas and zest.
• Create a well in the centre of the dry ingredients; pour in the yeast, cooled melted butter and egg.
• FOR STANDMIXER: Mix until a smooth elastic dough forms, about 5 minutes on low speed (setting 2). Add extra flour, 1 tablespoon at a time while mixing, ONLY if needed, until the dough JUST pulls away from sides of bowl (not too sticky).
• BY HAND: If you don't have a stand mixer, lightly dust a work bench with flour. Lightly oil your hands (to prevent it from sticking to your fingers), and knead dough until soft and smooth, about 10 minutes.
• TEST DOUGH: Hold dough in your hands and pull slightly outwards. It should have a smooth top and not tear when stretched.

FIRST RISE

• LIGHTLY oil the same mixing bowl you worked with. Place dough inside bowl, cover with plastic cling wrap and place a dry tea towel over the top. Leave in a warm place to prove for 1-2 hours, or until doubled in size.

SHAPE INTO BUNS

• Line a deep 9 x 13-inch (31cm x 23cm) baking tray with baking paper. You want a piece long enough to create a slight over-hang for easier lifting once baked. Set aside.
• Remove cling wrap and punch down dough with fist to deflate and knock the air out. Transfer dough to a clean, lightly floured work surface.
• Knead dough for an additional minute or two to get remaining air out. Shape dough into a log and divide into 12 equal pieces (each piece should weigh about 4-oz. or 116-119 grams). Briefly roll each piece into a ball, evenly spacing them out on the tray as you go into rows of 3 x 4.

SECOND RISE

• Preheat oven to 350°F (180°C) -- all ovens.
• Cover tray with plastic wrap; place dry tea towel over the top and leave in a warm place for an additional 30 minutes, or until doubled in size.

CROSSES

• Mix flour and water to a thick-ish paste (like a thick pancake batter -- see photos in post).
• Grab a sandwich-sized ziplock bag. Snip corner to measure a 3mm hole (0.1-inch). Spoon paste into bag; carefully press the air out and SEAL the top. (Test hole is big enough by squeezing out some paste into a bowl first. If you can create a small straight line, you're ready to make your crosses. At this point you can add a little extra water to the paste ONLY IF needed).
• Remove cling wrap and slowly pipe crosses onto buns. You want some paste to fall into and hug each roll/crevice so while they bake and rise up, the crosses don't break).

BAKE

• Place buns into preheated oven and bake for 22-25 minutes, or until deep, golden brown on top.

GLAZE

• Transfer buns to a wire cooling rack.
• Mix jam (or honey) and boiling water together in a small bowl. Brush buns over with glaze, then leave to cool. 
• Allow to cool to just warm to the touch before serving.
• Slice open your sticky hot cross bun, spread with butter (optional) and serve.