Add all the ingredients to a saucepan and bring the water to a boil. Pour the mixture into a container and chill for an hour or ideally overnight.

To a stand mixer, add all the ingredients except the butter and mixed peel, and knead on a medium speed for 3 minutes.

After 3 minutes, add the soft butter and knead for another 5 minutes (until the dough passes the window pane test)

Next, drain the soaked raisins (saving the liquid) and add them to the dough along with the mixed peel. It might not incorporate so well in a stand mixer, so tip it out onto the work surface and knead it in with your hands.

Add the dough to a bowl, cover it with cling film and proof for 1 hour.

Once proofed, cut the dough into 105g pieces, then shape each piece into a tight ball and place them onto a lined tray. Proof for another hour.

Whilst your buns are proofing, whisk the cross ingredients together and add them to a piping bag.

Once the buns have proofed, pipe a thin cross (or whatever design you'd like!) of flour paste over the top then bake at 185C/365F fan assisted for around 22 minutes or until golden brown.

Once baked, paint the raisin sugar syrup all over the buns while warm then let them cool completely. These are best served within 48 hours and stored at room temperature.