Boil the milk in a sauce pan and turn off the heat. Then add the butter and stir to melt it in the hot milk. Keep it aside to cool down while you measure out rest of the ingredients.

In a large mixing bowl, take the flour, salt, sugar and yeast and mix it. Then make a well in the centre.

In a separate bowl, whisk an egg lightly and add this to the centre of the well. By this time the milk should have become luke warm. You have to make sure the temperature has come down or else the yeast will not work. Keep the milk under the fan in required and start with the egg only when the milk has more or less cooled down. Again, do not use completely cold milk. That won't work either.

Add the like warm milk to the centre of the well. Using a spatula, mix it and bring the dough together. It will be very sticky.

Dust a work surface with normal plain flour and tip the dough out on that. Using the heel of your palm, start working on the dough. Pull and fold repeatedly till you get a smooth and elastic dough. You will need to continue dusting with flour while kneading since this dough is quite sticky.

Keep it in a well oiled bowl and cover it with an oiled cling film so that a skin doesn't form on the dough surface. Keep the bowl undisturbed in a warm place of the kitchen, preferably next to the gas or oven. for an hour to let it rise.

In this time, grate the zest of one orange. Measure out the sulatanas or raisins. Peel the apple when it is almost an hour of the rise of the dough. Chop it into small pieces.

After an hour, the dough would have almost doubled. Add the raisins, apples and cinnamon powder on the dough while it is inside the bowl. Fold these into the dough, incorporating everything and distributing it at every inch of the dough. The apples and raisins may pop out but stick them in.

Once that is done, again cover it with a well oiled cling film and keep in a warm place for another hour.

After an hour, dust a work surface and tip the dough out. Cut it into 16 equal parts and start making round shapes to each part. Line two baking trays with parchment paper and place each dough on the tray. Keep space in between the doughs for them to rise.

Keep the trays again covered with an oiled cling film and in a warm place for an hour.

In the meanwhile prepare the flour for the cross. In a bowl take the flour and add water one tbsp at a time and mix it. Pour this into a piping bag with a small nozzle and keep aside.

Once an hour is over, remove the cling films and pipe the flour acroos the rows and then the coloumns to make crosses on the doughs.

Place them in the centre of a preheated oven at 220 degree C for fan and 200 degree C for 20 minutes or until they are golden.

For the glaze, just warm the jam lightly till it loosens up. While the buns are hot, glaze the tops with the jam using a pastry brush.

Serve the buns warm .