Instructions

• Whisk together ⅙ cup flour and ½ cup water in a pot over medium heat until it reaches 65°C (149°F). Remove from heat and let cool slightly, then stir in the lukewarm milk, honey, and eggs. Set aside to cool to about 80°F.
• In a large bowl, combine 4 cups bread flour, yeast, cinnamon, nutmeg, and vanilla. Add the cooled wet mixture and softened butter. Mix on low speed for about 10 minutes until the dough is smooth and elastic.
• Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth and let it rise for 1 hour until doubled. Punch down the dough, knead in salt and diced apple on low speed for 2-3 minutes.
• Preheat oven to 180°C (350°F) and line a baking tray with parchment paper. Divide the dough into 17 equal pieces and shape each into a ball. Arrange them on the tray with 1-inch spacing. Cover and let rise for 45-60 minutes.
• Prepare the cross paste by whisking 1.5 oz flour with 5 tablespoon water. Pipe crosses over the risen buns. Bake for 28-32 minutes until golden brown.
• Prepare the glaze by combining ⅛ cup boiling water, ⅛ cup sugar, and 0.5 teaspoon gelatin until dissolved. Brush the warm glaze over the buns immediately after baking.
• Let the buns cool on the tray for 10 minutes before transferring to a wire rack. Cool completely for 20-30 minutes before serving.