In a saucepan warm your 300ml milk, once it has boiled remove it from the heat. Add your 40g of butter into the milk and allow to cool until it reaches hand temperature.
In a large mixing bowl put your flour, sugar, mixed spice, ground cinnamon, grated lemon zest and mix it well.
In the mixing bowl add your salt on one half of the mixing bowl, add your yeast on the opposite side of the mixing bowl.
Add half of the milk and butter mix into your mixing bowl and add your egg, mix it together with your hands. Gradually add the reminder of your milk and butter to form a soft dough.
Lightly flour your working surface and place your dough on it, knead your dough by hand and add your sultanas and mixed peel. Lightly knead your dough for around ten minutes until the dough is silky and elastic forming a smooth ball.
Lightly oil a bowl and place your dough inside and cover it with cling film and leave it to rise in a warm place for around 1-1/2 hours, or until its doubled in size.
Once the dough has doubled in size place it on a lightly floured work surface, divide your dough into 15 even pieces shaping them into a ball.
Line 1-2 baking trays with baking paper and place your balls on the trays, placing them fairly close together flattening them slightly.
Cover the buns with a cloth or cling film and leave it on the side for around 45-60 minutes.
Preheat your oven to 220C.
For your cross mix your 75g plain flour and about 5Tbsp of water and mix until it makes a paste.
Once your buns have risen remove the cloth or clingfilm and place your paste in a piping bag and pipe a cross on each bun.
Place your buns into the oven for around 15-20 minutes, turning the baking trays around half way through.
Melt your golden syrup in a pan and while your buns are still warm, brush your buns with the melted golden syrup to give your buns a nice shine.