Whisk the milk, Lite&Sweet and yeast in a bowl until combined and leave to cool.
Sift plain flour, cinnamon, all spice and salt into a large bowl. Rub in the butter using your fingertips.
Stir in the sultanas, eggs and yeast mixture. Knead the dough on a floured surface for 5 minute. Put the dough in large greased bowl and cover. Leave it in a warm place for 45 minutes.
Punch down and knead the dough until smooth. Shape into 12 balls. Put into 30cm x 20cm greased baking tray and set aside for 15 minutes.
Preheat oven to 200°C. Combine self-raising flour and 60ml of water. Pipe crosses onto the buns. Bake for 10 minutes. Reduce oven temperature to 180°C and bake for a further 15 minutes.
Make glaze by placing 2 tabs of water and XyloSweet into a small saucepan and heating over a low heat until the XyloSweet has dissolved. Brush glaze over the warm hot cross buns.
