Apple & Sultana Hot Cross Buns

Method

1. Combine flour, yeast, sugar, cinnamon, all spice, salt, apple and sultanas in a large bowl.
2. Melt butter in a small saucepan over a medium heat. Once melted, add the milk and heat until mixture is lukewarm.
3. Add milk mixture and eggs to the flour and fruit mixture.
4. Using a flat-bladed knife, cut the knife through the dough until it almost comes together. Using clean hands, finish mixing to form a soft dough.
5. Place the dough onto a floured surface and knead for 10 mins, or until the dough is smooth.
6. Place the dough into a lightly oiled bowl and cover with plastic wrap.
7. Set dough aside in a warm place for 1 hour to 1 ½ hours, or until the dough doubles in size.
8. Line a large baking tray with baking paper.
9. Punch the dough back to its original size and knead on a lightly floured surface until smooth.
10. Divide the dough into 12 even portions. Shape each portion into a ball. Place balls onto the lined tray, about 1cm apart.
11. Cover once again with plastic wrap and set aside in a warm place for 30 mins, or until the buns have doubled in size.
12. Meanwhile, preheat oven to 190°C.
13. To make the flour paste, mix together the flour and water in a small bowl until smooth, adding more water if the paste is too thick. However, you don’t want mixture too be too runny!
14. Spoon mixture into a piping bag (or a small snap-lock bag). Cut one corner of the bag, then pipe the flour paste over the tops of the buns to form crosses.
15. Bake in the oven for 25 to 30 mins, or until the buns are cooked through. Keep an eye on them so they don’t burn!
16. To make the glaze, heat the apricot jam and water in the microwave for a few seconds until runny. Using a pastry brush, brush glaze over the hot cross buns.
17. Hot cross buns are best served fresh and warm!