1. Pre-heat the oven to 220º/200º fan.
2. In a large bowl, mix together the flour, yeast, butter, sugar, salt and spices. Use your fingertips to rub the ingredients together until the mixture resembles breadcrumbs.
3. In a separate jug, whisk the egg, warmed milk and lukewarm water together.
4. Attach the dough hooks onto the Dualit Hand Mixer. Slowly pour the wet mix into the flour mix, mixing continuously.
5. Halfway through the wet mix, stop and add the marmalade to the bowl. Then, continue to slowly pour in the wet ingredients until all the flour has been combined into a ball of dough.
6. Continue to knead for a few minutes. The dough will become smooth when ready.
7. Leave the dough in the bowl, cover with cling film and leave to rise in a warm place for at least 45 minutes.
8. After 45 minutes, remove the dough from the bowl and knock the air out, before placing on a lightly floured surface. Gently knead for a few minutes, forming into a long roll and then cutting it into 6 even pieces.
9. Grease a baking sheet, place the 6 buns onto the parchment, cover with cling film and leave to rise in a warm place for a further 60 minutes or until doubled in size.
10. In the chopping blender of the Dualit Hand Blender, pulse together the second lot of flour, butter and sugar until the mix resembles breadcrumbs.
11. Continue to pulse slowly as you add cold water until a thick paste is formed.
12. Put the pastry paste mix into a piping bag, then pipe onto the buns just before baking.
13. Bake for 20-25 minutes or until golden brown.
14. Remove the buns from the oven, place on a cooling rack and brush with loosened honey to glaze.
15. Allow to cool and then enjoy!

Top Tips...

• Extra marmalade can be added to the dough if preferred, along with a handful of raisins, sultanas or dates.
• If you don't have a piping bag, the pastry cross can be made by adding half the water to the pastry mix to form a dough, then roll out into a thin rectangle. Cut into thin strips and then simply lay across the top of your buns.