Step #1
Combine all of the dough ingredients except the dried fruit and mix until smooth. Fold in the dried fruit until evenly mixed in the dough.
Step #2
Shape the dough into a ball and place it into a greased bowl, cover tightly with cling film and leave to rest at room temperature for about an hour, or until doubled in size.
Step #3
Prepare an ovenproof tray lined with baking paper. Tip the dough onto a lightly floured surface and divide it into roughly 12 equal pieces (around 90g each). Roll each piece into a ball and place onto the tray, leaving a little space between them. Cover loosely with cling film and leave to rise again for 35–45 minutes, until the buns have risen and look slightly wobbly when you gently shake the tray.
Step #4
Preheat the oven to 190–200°C. In a small bowl, mix the plain flour with 4–5 tablespoons of water until it forms a thick paste, then transfer to a piping bag and pipe a cross over each bun. Bake for 15–18 minutes until golden brown.
Step #5
While the buns are baking, mix the apricot jam with 1–2 teaspoons of water and gently warm it. As soon as the buns come out of the oven, brush them with the jam glaze until evenly coated and shiny.
