Warm the milk slightly and add the sugar and the yeast. Mix and leave for 10 minutes.
Sift the flour, spices and salt into a bowl or (use electric mixer). Make a well in the centre and add the milk/yeast mixture. Mix well to a soft, slightly tacky dough.
Knead the dough on a floured surface for about 5-7 minutes until elastic.

Spread the dough out, pour on the sultanas and knead the dough for a further 3-4 minutes.
Place the dough in a lightly-oiled bowl, cover and put in a warm place until the dough has doubled in size.

Turn the dough out onto a floured surface, knock it back and knead for 2 minutes.
Cut the dough into 6 equal pieces. Make each piece of dough into a smooth-topped ball by folding the dough under itself. Press the balls slightly to flatten them.
Place the buns on a lightly-greased baking tray, cover and leave in a warm place for 45 minutes - 1 hour.

Once the buns have risen you can brush them with milk for a glaze.
Bake at 175°C/350°F fan oven, 200°C/390°F conventional oven for about 15 minutes.
Transfer to a wire rack to cool. Brush them with melted butter.

#Notes:

For the spices you can use any mixture you like but don't over-spice them. The final buns should have a hint of spice about them.