Preparing flaxseed puree: Mix the flaxseed meal and 3 tbsp water in a small saucepan, whisk and bring to a simmer. Remove from heat and transfer into a large mixing bowl. Take a cup of flax seeds in the mixer and dry grind to a fine powder.

Activating the yeast: To the mixing bowl, add the yeast, all of the milk, 2 tsp sugar. Whisk well and keep covered in a warm place for around 10 minutes, till it has frothed up like beer. (if using Instant yeast instead of Active dry yeast, then reduce quantity to 1.5 teaspoon)

Preparing the dough and proving: Add the melted butter, remaining sugar, spices into the yeast mixture. Sift the flour into the bowl along with the salt. Add the raisins. Knead all the above into a dough, which will be sticky at this stage. Remove the dough to a dusted clean surface and knead for 5 minutes until the dough is smooth and elastic. Place this in a well oiled bowl, cover this with a cling wrap. Wrap the bowl in a large tea towel and keep in a warm place ( I place it inside the microwave oven) for around an hour to let the dough double in volume.

First knock-down: This part is adapted from the BBC recipe where the dough is allowed to rise three times, in total. The risen dough is punched down, removing all the air by folding it on itself several times and then pressing down with knuckles. Shape again into a ball and place in an oiled bowl for a second rise. Cover and rest the bowl for 40 minutes or so, till dough is double in volume.

Second knock down and shaping: Knock down the dough as explained above and shape into 12 equal balls. Line a rectangular 9 X 12 inch baking tin [or a 9" square baking tin + a loaf tin] and place the balls side by side. Cover and let this rise for 15-20 minutes. They will puff up and invading on the neighbouring bun's territory, filling up the tray beautifully.

Crossing the buns and baking: Meanwhile, preheat the oven to 200 Celsius. Mix the flour and water for the crosses and pour into a small piping bag with a very small nozzle. (I used a plastic milk bag and made a small diagonal nick one of the corners.) Pipe a cross in the centre of each bun and bake for 12 minutes or so, until the buns are golden brown on the top and well puffed up.

Glazing: While the buns are baking, prepare the sugar glaze. Dissolve 3 tbsp sugar in 2 tbsp water in a small saucepan. Bring to a simmer, and keep it simmering until the solution has thickened. Once the buns are out of the oven, brush them with glaze while still hot and let them cool off before removing from pan.