Bring the milk to the boil and remove from the heat before adding the butter and leaving to cool*
Now the kids can get stuck in - pour the flour, salt, sugar and yeast into a bowl
Make a well in the centre, pour in the milk and butter mixture and add the egg
Mix well with a wooden spoon - and here's where things get really messy - use your hands to bring the mixture together in a sticky dough
Tip onto a lightly floured surface to knead, holding the dough with one hand and stretching it out with the heal of the other, before folding it back on itself
Repeat this action for 5 minutes until the dough is smooth and springy
This next bit is hard work - so make sure you put your back into it! Tip the sultanas, mixed peel, orange zest and cinnamon into the centre, folding the dough around, kneading until everything is well distributed
Leave to rise for one hour (or until the dough reaches twice its size) in an oiled bowl covered with oiled cling film
Once proved, divide the dough into 15 even pieces. Now you can have some fun rolling each piece into a smooth ball on a lightly floured work surface - although make sure they all stay on the table!
Arrange the buns on baking trays lined with grease-proof paper, leaving enough space for the dough to expand (don't worry, they'll be much bigger when they come out of the oven!)
Cover with a clean tea towel, before setting aside to prove for another hour
Now for the most important part - the cross! Mix the flour with 5 tbsp water to make the paste. Add 1tbsp at a time, until the mixture is a thick paste.
Spoon into a piping bag with a small nozzle and pipe a line along each row of buns, repeating in the other direction to create crosses
Bake for 20 minutes on the middle shelf, until golden brown