Mix all the dry ingredients together in a large bowl. Make a well in the middle.

Combine all the wet ingredients in a separate bowl. Pour into dry ingredients and mix to combine into a soft dough.

Turn dough out onto a floured surface and kneed for about ten minutes. Put dough into a greased bowl and cover with a damp cloth. Leave in a warm place to prove for about an hour (until doubled in size).

Preheat oven to 200°C Celsius.

Place filling ingredients in a small bowl and microwave on high for about 4 minutes. Stir well to combine.

Roll dough into 40cm x 30cm rectangle. Spread apple mixture over the dough. Roll up along the long side and pinch dough along the seam to seal it. Using a sharp knife, cut the roll into 9 pieces (I usually make 9 buns, the original recipe said 8 and you could probably make 12 smaller ones).

Place the buns into a greased baking dish/cake tin. I use a 20cm x 20cm pyrex baking dish but anything along those lines should be fine. Allow to rise for a further 20 minutes.

Bake in preheated oven for 25 minutes until golden on top and cooked through.