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1
Put the flour, yeast, sugar, spices and salt in a large bowl and stir together.
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2
Melt the spread with half of the milk in a small pan, add the remaining cold milk and 125ml cold water, so that the liquid is luke warm.
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3
Pour it into the flour mixture and mix in
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4
Peel, cut and core the apple and then chop it into tiny pieces.
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5
Add the sultanas and finely chopped apple to the dough and knead firmly for 10 minutes until the dough is smooth and elastic.
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6
Turn the dough onto a lightly floured work surface, divide it in two and then roll both halves into long sausage shapes.
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7
Cut each into 9 equal pieces
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8
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.
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9
Place the buns on a round bread stone or baking tray allowing space for them to double in size.
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10
Cover with oiled cling film and leave in a warm place until the dough has doubled in size and is sticking together, about an hour.
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11
When to dough is almost ready, preheat the oven to gas 4 / 180C / 350F
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12
For the crosses, mix the flour and water to a paste the consistency of butter icing.
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13
Place the paste in an icing bag or plastic bag and snip the end off, then pipe crosses on the hot cross buns.
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14
It's easier to go along the whole row than do individual crosses.
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15
Bake for 20 - 22 mins until the buns are golden and firm
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16
To make the glaze, dissolve 2 tbsp caster sugar in 2 tbsp water, boil for a minute then brush over the hot buns with a basting brush as soon as they come out of the oven to give a shiny glaze.
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17
Leave to cool slightly then enjoy with spread, jam, nutella, or naked, whatever you fancy!
