• First place 500g strong white flour into a large bowl and add the sachet of yeast, 50g caster sugar, 1 teaspoon ground cinnamon, 1 teaspoon mixed spice and a pinch of nutmeg.
• Mix 250ml warm milk with 200g apple purée.
• Add this to the flour mixture, stir together, then fold in 200g mixed dried fruit.
• Knead for five minutes on a lightly oiled surface or in a stand mixer fitted with a dough hook.
• After five minutes gradually add the oil, a tablespoon at a time.
• Knead for 10 minutes in total.
• Lightly oil a clean bowl and place your dough inside. Cover with a damp cloth or cling film and leave to rise for one to one and a half hours.
• Cover two baking trays with non stick baking paper.
• Use your hands to squash the air out of it - this is called knocking back.
• Transfer to a lightly oiled surface and divide into 12 balls.
• Put them on the baking tray, cover again and leave them for 45 minutes or until double in size.
• Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
• When risen brush the tops of your buns with milk.

To make the cross

• Place the 2 tablespoons plain flour in a small bowl and gradually add in a little cold water until you have a thick paste.
• Pipe or spoon a cross shape onto the top of each bun.
• Bake in the pre-heated oven for 25 minutes until golden brown.
• Allow to cool on a wire rack then store in an airtight container.