Spiced fruit hot cross buns

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• Full-fat milk300 ml
• Butter50 g
• Strong bread flour500 g
• Salt1 tsp
• Caster sugar75 g
• Sunflower oil1 tbsp
• Fast-action yeast (sachet)7 g
• EggBeaten1
• Sultanas75 g
• Mixed peel50 g
• OrangeZested1
• ApplePeeled, cored, chopped1
• Ground cinnamon1 tsp
• Mixed spice1 tsp
• Plain flourPlus extra for dusting75 g
• Apricot jam3 tbsp

1. 1

   Bring the milk to the boil, take it off the heat and stir in the butter. Leave it to cool to hand-warm. Put the bread flour, salt, caster sugar and yeast in a bowl and make a well in the middle. Pour in the milk mixture and the beaten egg, stir well with a wooden spoon, then work it with your hands into a sticky dough.

2. 2

   Tip the dough onto a surface dusted lightly with flour and knead for 5 minutes, until smooth and stretchy: hold one end and push it away with the heel of your other hand, then fold it back. Transfer to a bowl brushed with a little oil, cover it with oiled cling film, then leave it in a warm spot for 1 hour, until doubled and a pressed finger leaves a dent.

3. 3

   Leaving the dough in the bowl, add the sultanas, mixed peel, orange zest, chopped apple, cinnamon and mixed spice. Knead until everything is evenly spread. Cover again with oiled cling film so a crust cannot form and leave to rise for another hour, until doubled.

4. 4

   Divide the dough into 15 equal pieces of about 75 g each and roll them into smooth balls on a lightly floured surface. Set them on one or two parchment-lined baking trays with room to spread. Cover loosely with oiled cling film or with a tidy tea towel and leave to prove for 1 more hour.

5. 5

   Set the oven to 200°C (180°C fan). Mix the plain flour with roughly 5 tbsp of water, adding the water gradually, 1 tbsp each time, until you have a thick paste. Fill a piping bag fitted with a small nozzle using the paste and pipe lines down each row of buns, then pipe across the rows to make crosses. Bake for 18-20 minutes on the middle shelf until golden brown. If using two trays, the lower one may need a minute or so longer.

6. 6

   Warm the apricot jam gently until runny, then sieve out any lumps. Brush it over the warm buns while it is still warm and leave them to cool.