In a large mixing bowl, mix the strong flour (500 g), caster sugar (80 g), cinnamon (1 tsp), ground ginger (½ tsp), ground allspice (½ tsp) and lemon zest (zest of 2 lemons), and stir.
Add the salt (½ tsp) and yeast (1 package/sachet/7 g) on opposite sides of the bowl.
Melt the butter (50 g) and allow to cool.
Make a well in the centre of the flour and add the cooled melted butter. In a jug measure out 200 ml milk, then crack the egg into it and beat well.
Pour the milk and egg mixture into the well in the centre of the flour too, then add the lemon juice (2 tbsp, approx. the juice of 1 medium lemon).
Stir the ingredients together with a spoon. Add as much of the water (50 ml) as needed to to form a soft dough (you may not need all of the water).
Transfer the dough to a lightly floured surface and knead for 10 minutes until smooth and elastic.
Lightly oil a bowl, put the dough in the bowl and cover with a clean tea towel. Leave the bowl in a warm place for the dough to rise for 1.5 hours or until doubled in size.
Knock back the dough, knead for a couple of minutes gently then leave to rise again for 1 hour or until doubled in size once more.
Turn out the dough and knead briefly. Split it into 12 pieces using a dough scraper or knife. Roll into balls and place the buns in a lightly oiled tin.
Leave to rise for 50 minutes or until doubled in size.
Preheat the oven to 190°C (fan oven).
Make the paste for the crosses by mixing the plain flour (50 g approx) with a little cold water to form a thick paste. Add more water if needed to adjust the thickness, or more flour.
Transfer the paste to a piping bag and pipe crosses onto the buns.
Bake for 20-23 minutes until lightly golden.
Remove the tray from the oven and allow to cool.
Warm a little honey (or jam/golden syrup etc) and brush it over the hot cross buns using a pastry brush to add shine.
Serve warm or cold with butter and for added luxury, lemon curd.