Method

• 1.
  Combine flour, sugar, yeast, lemon zest, cinnamon and 1/2 tsp salt flakes in the bowl of a stand mixer fitted with the dough hook. Add milk mixture and eggs and mix on medium speed to combine. Gradually add butter and knead to combine.
• 2.
  Add sour cherries, candied orange and pistachios and knead for 4-5 minutes until shiny and elastic. Transfer to a lightly buttered bowl, cover with a clean tea towel and stand in a warm place for 1 hour 30 minutes-2 hours until doubled in size.
• 3.
  Knock back dough on a lightly floured surface, divide into 12 pieces, roll into balls and arrange in a 20cm x 30cm slice pan. Cover loosely with plastic wrap and set aside in a warm place for 30-40 minutes until risen by half.
• 4.
  Meanwhile, preheat oven to 180°C.
• 5.
  To make the crosses, mix extra flour and 1/4 cup cold water in a small bowl to form a smooth paste. Transfer to a zip-lock bag and cut a small hole in one corner. Pipe a cross on each bun and bake for 20-25 minutes until golden brown and cooked through.
• 6.
  Meanwhile for the lemon glaze, stir sugar and lemon juice in a small saucepan over medium-high heat until sugar dissolves, bring to the boil and remove from heat. Brush thickly over warm buns, pour any remaining glaze over the buns and serve warm or at room temperature. Buns are best eaten on the day they are made, or toasted within a day or two of baking.