Method:

1. Bring 300ml full-fat milk to a boil, then remove from the heat and add 50g butter. Leave to cool until it reaches hand temperature. 

2. Place 500g strong bread flour, 1 tsp salt, 75g caster sugar and 7g sachet fast-action or easy-blend yeast into a bowl. Make a well in the centre. 

3. Pour the warm milk and butter mixture, then add one beaten egg. 

4. Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.

5. Tip onto a lightly floured surface and knead by holding the dough with one hand, stretching it with the other, and then folding it back on itself. 

6. Repeat for 5 mins until smooth and elastic. Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise warmly for 1 hr or until doubled in size.

7. With the dough still in the bowl, tip in 75g sultanas, 50g mixed peel, zest of 1 orange, 1 finely chopped apple and 1 tsp ground cinnamon.

8. Knead into the dough, making sure everything is well distributed. Leave to rise for 1 hr more, or until doubled in size, again covered by some well-oiled cling film to stop the dough from getting a crust.

9. Divide the dough into equal pieces, approximately 14 pieces. 

10.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.  

11.Cover with a clean tea towel, then set aside to prove for 1 hr more.

12.Heat oven to 220C/200C fan/gas 7. 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.

13. 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 on the middle shelf of the oven until golden brown.

14.Gently heat 3 tbsp apricot jam. While the jam is still warm, use the Chef Aid Pastry Brush over the top of the warm buns and leave to cool.