In a large bowl, briefly mix with a stand mixer (using a dough hook if you have one) the flour, yeast, sugar, all spice, cinnamon and salt. Alternatively, if you don’t have a stand mixer, use a whisk.

Make a well in the centre of the dry mixture and pour in the nuttelex, milk and mashed banana.

If using a stand mixer: Mix until a smooth elastic dough forms. Recommend using speed 2 for 5 minutes- add flour if required to prevent the dough from sticking to the side of the bowl when mixing. OR If hand kneading: Alternatively, flour a kitchen bench and knead by hand for approx 10 minutes or until a smooth dough forms that does not break when stretched. Add flour as required to prevent the dough from sticking too much to your fingers. NOTE: do not overknead or you will have very dense buns!

Let rise: Place the dough in a clean bowl, cover with cling wrap and place in a warm, wind free spot until the dough has doubled in size- approx 1 ½ hours.

Forming into buns: Line a large 9 x 13” baking tray with baking paper.

Rise #2: Cover the baking tray loosely with cling wrap and return to a warm place for approx 45mins to allow the dough to rise again to just less than double in size.

During rise #2, preheat the oven to 180 deg Celsius and mix the cross mixture (flour and water) until a runny paste forms. Then pour into a snaplock bag or piping bag and snip the corner.

Once the buns have finished rise #2, pipe crosses onto the buns.

Bake buns for 25mins, or until golden brown.

While baking, microwave jam and water in a bowl for approx 30 seconds then mix to combine

Remove the buns from the oven and brush with the glaze while still warm. Enjoy warm with a serve of nuttelex on top!