This is a much better version of the traditional hot cross buns as it contains apple and cranberry instead of currents and mixed peel.
½ tsp Dried yeast
250g Strong white flour
1 tsp Sugar
1 tbs Milk powder
½ tsp Salt
2 tsp Cinnamon
1 tsp Ground all spice
100 ml Water
2 Apples, peeled, cored and roughly diced
80g Dried cranberries
2 tbs Flour, combine with 2 tbs water to make a thick paste
Preparation and cooking
Place the first nine ingredients into the bread maker in order, starting with the dried yeast and finishing with the water. Set the bread maker on to the “basic dough” option which takes around 2 ½ hours to make a ready proved dough. If you don’t have a bread maker, then mix all dough the ingredients in a large bowl until well combined. Turn out on to a floured surface and knead for at least 10-15 minutes. Return the dough to the bowl, and cover with cling film, leaving for at least 1 hour for the dough to double in size.
Now add the diced apples and dried cranberries (optionally, these can be pre-soaked in a little water, but squeeze out any excess liquid) to the dough, and knead well for a couple of minutes so that the fruit is well distributed. Divide the dough into 8-10 round balls and place on a lined and floured baking tray. Cover the tray and alllow the dough to prove again in a warm place for at least another 1 hour. When fully risen, pipe a cross on each bun using the flour and water paste mixture. Then bake the buns in at 200°C for around 15-20 minutes, appearing a light golden brown in colour.
When the buns are still hot, mix a syrup of 4 tbs boiling water with 30g sugar until the sugar is dissolved, and then brush over the buns.
Just adjust the recipe to turn these into apple and cinnamon buns by excluding the cross, the cranberries and slightly increasing the cinnamon.