Hot cross buns

1. Pour 1/3 of the warmed skimmed milk onto the cereal, and set aside until soft. Sprinkle the yeast onto about 50 ml (1/5 c) warm water and leave until frothy.
2. Sift 500 ml (2 c) cake flour into a bowl. Mix the oat bran and ProNutro into the cake flour. Lift up a few times to incorporate air. Rub in the margarine until the mixture resembles breadcrumbs.
3. Add the sugar, fruit, cinnamon, mixed spice and salt to the flour mixture. Mix.
4. Add the apple, soft high-fibre cereal and frothy yeast. Mix.
5. Add the egg to the mixture. (Don’t rinse the egg bowl; keep it for the glaze.)
6. Gradually add the remaining 2/3 of the milk to the mixture, as needed.
7. Add the extra flour, as needed.
8. Mix with a wooden spoon until the mixture forms a stiff dough.
9. Cover the bowl with clingwrap and stand in a warm place to prove the dough, i.e. until double the size.
10. Remove the dough from the bowl and punch down on a lightly floured surface.
11. Knead gently until the dough is soft and elastic.
12. Cut into 3 even-sized pieces, and cut these again into 5 pieces each to make 15 even-sized balls.
13. Shape into buns, and place on a greased 18 cm x 28 cm baking sheet.
14. Cover with a warm, moist tea towel, and leave to rise in a worm place.
15. Preheat the oven to 200 degrees Celsius.
16. Make the cross dough. Mix the flour, oat brand and milk until smooth.
17. Place in a plastic bag, cut off a corner and pipe a cross onto each bun.
18. Bake the buns for 15 to 20 minutes.
19. Make the glaze. Pour the skimmed milk into the bowl the egg was beaten in, and brush mixture over the warm hot cross buns.
20. Leave to cool before breaking the buns apart.