Warm the milk slightly to bring to room temperature.

Sprinkle yeast on top to dissolve.

Whisk all the dry ingredients together in a bowl.

In a separate large bowl, use an electric mixer to whip the eggs, honey and oil for 5 minutes until fluffy.

Fold in dry ingredients and milk, mix for a further 3-4 min until it forms a dough.

Use a large ice cream scoop or rounded spoon and divide the dough evenly into a baking tray, let it proof for 45 mins until it’s almost double in size.

Mix the paste ingredients (until it forms a paste) and pipe crosses on to the top of the buns.

Bake at 180C for 20 mins, then turn down to 160C and bake for a further 20-25 mins.

Meanwhile, whisk and cook the glaze in a small pot for 5-6 mins until it bubbles and thickens.

Brush the buns with the glaze when they come out of the oven.