2tbspssugarI used raw, use whatever takes your fancy
1cupbody temp water
4tspscinnamon
½teaspoonmixed spice
4cupsplain flour
75gramsbutter- softened
½cupmilk
1granny smith applepeeled and grated
Crosses
½cupplain flour
1tablespoonraw caster sugar
4tbspswater
Glaze
1teaspoonapricot jam
1teaspoonwater
Instructions
In a jug mix the cup of body temp water, 2 tbsps sugar and the yeast.
Allow to rest until frothy.
Combine the cinnamon, mixed spice and flour in a bowl.
Add the butter and milk to the yeast mixture and pour onto the flour.
using a dough hook on your mixer (or do it by hand), knead for 1 minute on low. Add the apple and knead for 3 minutes on medium.
Cover the bowl with a damp tea towel and set aside in a warm place for 30 minutes to rise.
Divide the dough into 12 pieces and knead into balls, then pop into a lined tray, just touching each other. (I used a 33x22.9x5.1 cm pyrex baking dish, - 13x9x2in)
Preheat oven to 180 degrees.Allow buns to rise 20 minutes more.
Mix the flour, sugar and water to form a paste. Using a piping bag or a ziploc with the corner trimmed off, pipe each row of lines in one go.
Bake at 180 degrees for 20 minutes or until golden.
Remove from oven and leave in the tray.
Warm the apricot jam and use to glaze the tops of the buns.