In a large mixing bowl, mix together all dry ingredients for the buns until just combined.

Turn dough out onto a lightly-floured surface then, using your hands, knead dough for a couple of minutes or until smooth, adding a little more flour if dough is sticky. Take care not to add too much extra flour or buns will be heavy.

Roll each piece into a ball then place, 6cm or so apart, on a greased tray.

For crosses, whisk together ingredients in a small bowl and stir until smooth and combined. Place mixture in a piping bag fitted with a small, plain nozzle and pipe a cross shape over the top of each bun. Bake for 20 minutes, or until golden and risen, then turn out onto a wire rack and allow to cool.

For the glaze, melt honey and water in a small saucepan. Allow to cool slightly and brush mixture over top of buns.

Serve with jam and cream.