Apple, Cinnamon & Raisin Hot Cross Buns

Place the flour, yeast, sugar, salt and spices in a large mixing bowl and stir together.

Melt the butter with half of the milk in a small pan, add the remaining cold milk and 125ml cold water, so that the liquid is hand hot. Pour it into the flour mixture and stir lightly.

Add the raisins and finely diced apple and knead firmly for 10 minutes (or 5 minutes in a mixer with a dough hook) until the dough is smooth and elastic. Don’t worry if apples have a tendency to fall out of the mixture, you can knead them into each bun as you shape them.

Turn the dough onto a lightly floured work surface and roll into a long sausage, cut into 16 equal pieces, each will weigh about 75-80 grams.

Pinch the edges of each piece of dough up to the centre until you have a smooth ball, turn seam side down on the worktop and roll into a smooth ball. Place the buns on a baking tray allowing space for them to double in size. You may need two trays.

Cover with oiled cling film and leave in a warm place until the dough has really doubled in size.

Once the dough has doubled in size, gently knock back the dough and prove for a second time until doubled once again.

When to dough is almost ready, preheat the oven to 220°C (200°C fan, gas mark 6). Mix the plain flour with enough water to make a stiff paste. Place in a piping bag and snip the end then pipe crosses on the hot cross buns.

Bake for 15 minutes, then cover with baking parchment and continue to cook for another 5 minutes until the buns are golden, firm and one feels hollow when removed from the baking tray. Allow to cool completely.

To glaze, dissolve 2 tbsp caster sugar in 2 tbsp water, boil for 1 minute then brush over the hot buns as soon as they come out of the oven.