Sift flour, spices and bread improver into a large bowl and stir to mix.
Rub in butter with fingertips, then stir through dextrose and add yeast to the top (no need to stir the yeast through).
Combine milk and water and heat until lukewarm (about 40°C). Add to bowl on top of yeast and combine to make a soft dough.
Knead until dough is soft and elastic, which will take about 10 minutes by hand or a couple of minutes in a mixer with a dough hook.
Place dough into a lightly oiled bowl, cover with plastic wrap and leave in a warm place until dough has doubled in size. This will probably take about an hour. If you don’t have a warm spot then you can sit the bowl on a heated wheat pack.
Once doubled in size, punch the dough down and knead again for just a few minutes on a lightly floured bench/board. Divide the mixture into 16 and form into balls. Place the balls onto a lightly greased oven tray and leave the tray in the warm place to double in size again.
Preheat oven to 190°C.
While waiting for the buns to rise, you can make the paste for the crosses by combining the flour, dextrose and water in a small bowl until smooth. Pipe the batter onto the buns once they have risen.
Bake buns in hot oven for 20-25 minutes.
While the buns are cooking you can make the glaze by combining the dextrose, water and gelatine together in a small pot over low heat until the dextrose and gelatine have dissolved. Brush onto warm buns.
You can substitute Rice Malt Syrup for dextrose in both the buns and the glaze using equal quantities. For the buns, include the Rice Malt Syrup with the milk and water when heating it. For the glaze you can omit the gelatine.