METHOD

1. For the bun base, combine all ingredients with 200ml water in a bowl, cover with plastic wrap and stand in a cool, dark place for 12 hours to double in size.
2. For the buns, if using sultanas, place sultanas, tea bag and Strega in a heatproof bowl with 1 cup (250ml) boiling water and stand overnight for fruit to soften.
3. The next day, lightly dust a baking tray with flour. Place ultimate bun base in a stand mixer fitted with the dough hook. Add flour, egg, butter and 1 tsp salt flakes, and knead for 8 minutes or until mixture forms a ball.
4. Drain sultanas and press through a sieve to remove excess liquid. Add sultanas and spices to dough and knead briefly to combine. Transfer to a floured work surface and knead to form a ball. Divide into 12 even pieces and, using the palm of your hand, roll into tight balls. Transfer to prepared tray, spaced 5mm apart. Cover with a clean damp tea towel. Set aside in a warm place for 1 hour to rise slightly.
5. Preheat the oven to 200°C.
6. For white piping, combine flour, sugar and 1/3 cup (80ml) water in a bowl until combined. Transfer to a piping bag fitted with a plain 3mm nozzle and pipe a cross on top of each bun.
7. Splash a little water into oven to create steam (this helps buns expand before forming a crust), then bake on top shelf for 10 minutes or until slightly golden. Reduce oven to 180°C and bake for a further 20 minutes or until cooked through and bases are golden.
8. Meanwhile, heat jam in a saucepan over high heat, stirring, until hot and loose.
9. Strain through a fine sieve and keep warm. Brush hot buns with warm jam and set aside to cool for 30 minutes. Serve with extra butter.