Ingredients

• 300ml/10fl oz whole milk
• 500g/1lb 2oz strong white flour
• 75g/2½oz caster sugar
• 1 tsp salt
• 7g sachet fast-action yeast
• 50g/1¾oz butter
• 1 free-range egg
• beaten
• 150g/5oz sultanas
• 80g/3oz mixed peel
• 1 apple
• cored and chopped
• 2 oranges
• zest only
• 2 tsp ground cinnamon
• sunflower oil
• for greasing the bowl
• 75g/2½oz plain flour
• plus extra for dusting
• 3 tbsp apricot jam

Directions

• Bring the milk to the boil and then remove from the heat and leave to cool until it reaches hand temperature.
• Mix the flour
• sugar
• salt
• yeast
• butter and egg together in a bowl
• then slowly add the warmed milk until it forms a soft
• sticky dough.
• Add the sultanas
• mixed peel
• chopped apple
• orange zest and cinnamon
• then tip out of the bowl onto a lightly floured surface. Knead the dough by holding the dough with one hand and stretching it with the heal of the other hand
• then folding it back on itself. Repeat for five minutes
• or until smooth and elastic.
• Put the dough in a lightly oiled bowl
• cover with oiled cling film and leave to rise for approximately one hour
• or until doubled in size.
• Divide the dough into 12 even pieces
• and roll each piece into a smooth ball on a lightly floured surface. Arrange the buns on a baking tray lined with parchment
• leaving enough space so that the buns just touch when they rise and expand. Set aside to prove for another hour.
• Heat the oven to 220C/425F/Gas 7.
• For the cross
• mix the flour with about five tablespoons of water in small bowl
• adding the water one tablespoon at a time
• so that 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 20-25 minutes on the middle shelf of the oven
• or until golden-brown.
• Gently heat the 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. Gently rip the buns apart to serve
• revealing temptingly soft edges.