Line a tray with baking paper and set aside.
Place Roux ingredients into the Thermomix bowl and cook 3 min/80/speed 3.
Add flour, salt, butter, buttermilk, zests, oils and dry spices and mix 10 sec/speed 6. Add yeast and knead 3 min/Interval.
Add craisins and chocolate and knead 1 min/Interval.
Scrape dough out onto floured silpat mat and wrap in a tight ball. Proove until doubled in size.
Divide dough into 8 x 120 g buns (or smaller if you wish to make more buns) and place on tray. Cover and rise until doubled.
Place all ingredients into the Thermomix bowl and mix 30 sec/speed 4. Scrape and repeat. This should be a paste consistency. If too runny add extra flour.
Place Cross mix into a piping bag with small round tip. Pipe crosses onto the buns.
Place buns into a cold oven set to 180°C and bake for 25-30 minutes or until browned . Using a cold oven provides another little rise for your dough.
Place The Spice Glaze ingredients into a small saucepan and stir over a medium heat until the sugar has dissolved.
When you remove the buns from the oven, brush generously with the glaze. You can keep any remaining glaze and brush it on just before reheating and serving buns.
Serve hot with lots of butter.