For the dough, sift the flour, dried yeast, cinnamon, allspice, raisins, orange zest and sugar into a bowl.
Warm the butter and milk together in a saucepan until the butter has melted. Remove from the heat and whisk in the egg.
Fold the milk mixture into the flour mixture to form a dough.
Tip the dough onto a floured work surface and knead for 10 minutes, or until the dough is smooth and elastic.
Divide the dough into 12 pieces, shape into balls and cover with a damp cloth. Set aside for 12 hours, or until the dough has doubled in size.
Preheat the oven to 180C/350F/Gas 4.
Meanwhile, for the cross, mix the flour, sugar and water together in a bowl and spoon into a piping bag with a plain nozzle.
Place the buns onto a baking tray and pipe a cross onto each bun. Bake in the oven for 20-25 minutes, or until cooked through.
Meanwhile, for the glaze, heat the glaze ingredients in a pan until the sugar has melted and the mixture is smooth and glossy.
Remove the buns from the oven and immediately brush each bun with the glaze. Set aside to cool.
Serve the hot cross buns warm with butter.
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