100ml milk, plus 2 tsp for the cross
25g butter
250g strong bread flour
1 tsp salt
40g caster sugar
1 sachet yeast
2 eggs, beaten and one for egg wash
30g sultana
25g mixed peel
½ orange zest
½ Braeburn apple, peeled and finely cubed
1tsp ground cinnamon
30g plain flour, plus extra for dusting


In a saucepan heat the butter and milk until the butter is melted.
Let the mixture come down to body temperature and add the yeast and stir.

Put the flour, salt and sugar into a bowl and make a well in the centre.
Pour in the warm milk and butter mixture with one egg, the sultanas, mixed peel, orange zest, apple and cinnamon, then bring everything together until you have a sticky dough.
Tip onto a lightly floured surface and knead until smooth and elastic.
Put the dough in a lightly oiled bowl and cover with cling film and leave to rise in a warm place for 1 hour or until doubled in size.

Divide the dough into 5 even pieces.
Roll each piece into a smooth ball on a lightly floured work surface.
Arrange the buns on a lined baking tray leaving enough space for the dough to expand.
Cover with a tea towel, then set aside to prove for 1 hour .

Heat oven to 190C.

Beat the remaining egg and brush over the risen buns.

Mix the 30g of flour with approximately 2tbs of milk to make the paste for the cross.
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 a cross.

Bake for 15-20 mins until golden brown.

Inspired? Check out our recipe book here.