Combine the flour, yeast, milk, buttermilk, egg, butter and honey in the bowl of your mixer and knead for 20 minutes on low speed or until the dough begins to look elastic.

Separately, mix the sugar with the salt, cinnamon and nutmeg then begin to add it over the elastic dough, while kneading.

Add the sugar one teaspoon at a time, trying to keep the dough elastic.

Transfer the dough in a greased bowl and let it rise covered in the fridge for 8 hours or 2h at room temperature if you are in a rush.

Cut the dough into pieces of 60g each and shape them into small balls.

Place the buns on a baking tray and let them rise again for 1 more hour or until double in volume.

Brush the buns with egg wash before the next step.

Mix the butter with the sugar - don't whip, just mix them together.

Add the milk and flour and mix into a paste.

Place the paste into a piping bag then pipe a cross on each proofed bun.

Bake in the preheated oven at 170C for 25-30 minutes or until golden brown.

Enjoy!