To make the dough, put the flour and spices into a large mixing bowl and stir in the sugar and salt.

Rub in the butter with your fingertips, then stir in the sultanas and mixed peel. Make a well in the middle.

Drop the egg into the well and add the sourdough starter. Add most of the water. 

Mix to a soft, slightly sticky dough, adding the remaining water if needed.

Turn out the dough and knead gently, until smooth and elastic and no longer sticky. 

Place in a lightly-oiled bowl, turning to coat the dough in the oil. Cover and leave in a warm place to rise for about 12 hours.

Turn out and lightly knead again. Divide the dough into 12 and roll each piece into a ball. Place on a greased baking sheet about 2cm apart.

Slip the tray inside a large carrier bag or cover loosely with cling film, and leave in a warmish place for 10 to 12 hours or overnight until doubled in size.

Preheat the oven to 190℃/180℃ Fan/ gas mark 5.

To make the crosses, place the flour in a small bowl and stir in enough water to mix to a soft paste.

Spoon the mixture into a disposable piping bag. Pipe a cross on each bun.

Bake for 20 to 25 minutes until risen and golden.

While the hot cross buns are baking, prepare the glaze. Place the sugar and water in a small pan and heat gently, stirring until the sugar dissolves.

Once the buns are cooked, transfer them to a wire rack placed over a tray or baking sheet.

Brush the tops with the sugar glaze.