Additional Ingredients

For the crosses

3 tbsp	Plain White Flour (Allinson Nature Friendly)
1 tbsp	Water

How to make Apple, Cinnamon and Raisin Hot Cross Buns

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1. Place the flour, yeast, sugar, salt and spices in a large mixing bowl and stir together.
2. 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.
3. 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.
4. 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.
5. 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 2 trays.
6. Cover with oiled cling film and leave in a warm place until the dough has really doubled in size.
7. When to dough is almost ready, preheat the oven to 220°C,200°C fan/ gas 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 mins, then cover with baking parchment and continue to cook for another 5 mins until the buns are golden, firm and one feels hollow when removed from the baking tray. Allow to cool completely.
8. To glaze- if liked, dissolve 2 tbsp caster sugar in 2 tbsp water, boil for 1 min then brush over the hot buns as soon as they come out of the oven to give a shiny glaze.

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