If your dried fruits are hard hydrate them in a little warm water for a few minutes before starting. We start by blooming the yeast in a small bowl with warm milk and sugar. Stir and set aside for 10 mins until frothy.

In a large mixing bowl add the flour and butter, rub them together until they resemble fine bread crumbs. Add the softened dry fruits, apple chunks into the bowl with the salt, spices and distribute evenly. Add the egg and milk yeast mixture. Mix everything together until combined and no dry pockets. The dough will be sticky and that’s perfect. Oil the bowl, cover and leave to rise for over an hour until doubled in volume.

To make the Apple Pie Filling, peel and finely dice the apples. In a sauté pan add the butter, diced apples, add the brown sugar, vanilla, pinch of salt, cinnamon powder and turn on the heat to medium. Cook until everything is combined and looking saucy.

Add the corn flour and water, stir together with a rubber spatula and cook for 5-8 minutes until softened. The mixture will thicken however if it is too thick add a little more water, we want it to be a jam consistency but keep in mind it ill set and firm up as it cools down.

Take if off the heat, allow to cool before mixing it with double cream to loosen the filling and to give it a custard like texture. Transfer the filling to a piping bag fitted with a wide round nozzle. Place in the fridge until needed.

Back to the dough, after it has risen, remove the covering and oil your hands well before knocking the dough back. Transfer to a clean work surface and bang the dough onto the surface multiple times until it is smooth and not sticky. As and when required add more oil on your hands or the surface to avoid it from sticking.

Portion the dough into 14 pieces, roll the dough into balls and transfer to the baking tray lined with baking paper. Cover and leave to rise for 15 – 20 mins until they are bigger.

At this time, preheat the oven to 180℃. Let us make the mixture for the crosses, mix the flour and water together until combined, transfer to a piping bag. Once the buns have risen, brush them with an egg wash, sprinkle over the Demerara sugar and pipe them with the cross mixture. Bake them for 22-25 mins. They will be done when they are golden and risen, they will also have a hollow sound if you tap them. They will have a crust while they are hot.

Flip them upside down and make an incision into each bun with a knife. Pipe the apple pie filling into each bun and cover with baking paper and another tray to help flip them back up. Brush the top with honey when they are warm.

Once these buns have been stuffed, I prefer serving them warm. They are delicious with black coffee but I also love them on their own.