In a large bowl, stir together the flour, yeast, sugar, allspice, cinnamon, and salt.

In a stand mixer with the dough hook, add the flour mixture and then beat in the butter, milk, egg, raisins (sultanas), and orange zest. Mix for 5 minutes until the dough is smooth and elastic.

Once the ingredients are well blended, add extra flour if needed to make the dough pull away from the sides of the bowl. dough should be smooth and doesn't break when stretched.

Cover the bowl with plastic wrap and allow to rise until it doubles in size, about 1 - 1 1/2 hours.

Line a 9x13" baking sheet with parchment paper, allowing the paper to overhang the ends by at least 1".

Remove the plastic wrap over the dough and punch the dough down.

Lightly dust the counter with flour and gently knead the dough, shaping it into a log. Cut the log into 12 equal pieces.

Take each pice and roll it into a ball. Stretch it out again and form into another ball--this will smooth the dough so you get a nice bun surface. Place the ball, smoothest side up, on the baking tray. Repeat until they are all made and line them on the sheet 3 across and 4 down.

Lightly spray another length of plastic wrap with oil and cover the tray of buns. Leave in a warm place for another 45 minutes until the dough rises about 75%. Fifteen minutes before the rising ends, preheat the oven to 350℉.

To make crosses, stir together in a small bowl the flour and water until it forms a sticky paste. Spoon the paste int a piping bag with a 3 mm tip. Remove the cling wrap and pipe the crosses onto the buns.

Bake for 22 minutes or until the buns are a deep golden brown. While the buns are baking, put the jam and water into a microwavable bowl and microwave for 30 seconds. Stir to mix well and set aside.

Remove the buns from the oven. Using the longer paper overhangs, lift the buns on the paper and place them on a baking rack. Brush the hot rolls with the jam wash. Cool before serving.