Full Fat Milk, 300ml
Refined Flour (For Buns), 500g
Caster Sugar, 75g
Sunflower Oil, 1tbsp
Egg - Beaten, 1
Mixed Peel, 50g
Orange Zest, 1
Apple, Pealed, Cored & Finely Chopped, 1
Ground Cinnamon, 1tsp
Plain Flour (For Cross & Dusting), 75g
Apricot Jam, 3tbsp
Bring 300ml full-fat milk to the boil, then remove from the heat and add 50g butter. Leave until it cools down.
Put 500g refined flour, 1 tsp salt, 75g caster sugar, and 7g yeast into a bowl. Make a well in the center.
Pour in the warm milk and butter mixture, then add 1 beaten egg. Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.
Place it on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the other hand. Repeat for 5 mins until smooth and elastic. Put the dough in a lightly oiled bowl.
Add 75g raisins, 50g mixed peel, zest of 1 orange, 1 finely chopped apple and 1 tsp ground cinnamon. Knead into the dough, making sure everything is well distributed.
Leave to rise for 1hr more, or until doubled in size, again covered with cling film to stop the dough getting a crust.
Divide the dough into 15 even pieces (about 75g per piece). Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand.
Cover cling film, then set aside to prove for 1 hr more.
Heat oven to 200C Mix 75g plain flour with about 5 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste.
Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins until golden brown.
Gently heat 3 tbsp apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.