1. Combine 3 Tbsp white spelt flour with the water in a small saucepan. Gently thicken over low heat until the mixture thicken. Note it should not boil, when it starts to scrap across the bottom of the pan it is done.
2. Remove from the heat and add the milk, stir until well combined. It should be a only-just-warm temperature.
3. Pour this mixture into a food process or stand-mixer with a knead/bread function, then add the yeast and allow it to sit for a few minutes until it starts to bubble a little (this is the yeast activating).
4. Add the remaining ingredients and knead on a low speed until the dough comes together and is a smooth consistency.
*Alternatively you could add off the igredients to a large bowl, stir then knead manually.
5. Place the dough in a large, greased bowl and cover with a tea towel. Allow to prove for an hour or until it has doubled in size.
6. Transfer the dough to a floured board and divide into 12 pieces. Shape each dough into a ball and place about 1.5 cm apart on a baking tray lined with non-stick baking paper. The dough will be sticky, so it will help to slightly wet your hands.
7. Cover with cling wrap (make sure it is greased on the side that touched the buns) and allow to prove for another hour or so.
Although not essential, the cross is traditional. However I've since found that it doesn't work with spelt flour. You will need to use regular plain flour.
8. Mix about ¼ cup plain flour with enough water (add very slowly and in small amounts) to make a thick paste. It should be a good consistency to pipe, but not runny.
9. Lightly beat the extra egg and brush the tops of the buns. Pipe on the cross and bake in a pre-heated oven of 190°C for 13-14 minutes.
10. Upon removing the buns from the oven, immediately brush with the honey glaze.
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