Combine Weet-Bix and 1/2 cup boiling water in a small bowl. Stir to make a porridge, and set aside. Combine So Good milk and 1/4 cup boiling water in a large bowl – the liquid should be room temperature, not hot. Add honey and sprinkle over yeast, stirring well. Set aside 5 to 10 minutes until foamy – this means your yeast is alive.
Add Weet-Bix porridge and oil to the yeast mixture. Stir, with a large spoon or scraper, then add the white flour, wholemeal flour, 1 tsp cinnamon, and salt. Mix well, using clean hands if necessary, to create a shaggy dough with no visible dry ingredients.
Cover bowl and rest for 10 mins, to allow the dry ingredients to hydrate – this makes the dough much easier to knead. Dust bench-top lightly with a bit of extra flour and turn dough out of bowl. Knead 3 mins, adding a pinch or two of extra flour if necessary. The dough should be smooth and elastic.
Flatten dough into a rough round, sprinkle over remaining 1 tsp cinnamon and the diced apple. Roll to enclose apple in the dough, and knead a further minute or two to evenly distribute.
Drizzle about a teaspoon of extra oil into the mixing bowl, add dough, and turn to coat. Cover bowl with plastic or a damp tea towel, and leave to rise in a warm place until doubled in size, roughly 1 hour.
Punch down dough, divide into 12 even pieces and form into balls. Line an oven tray with baking paper and arrange buns on the tray, leaving about 1 cm between each. Cover tray with plastic or a damp tea towel and leave buns to rise until nearly doubled, 30 - 45 mins.
During the last 15 minutes of rising, preheat oven to 180°C (355°F). In a small bowl, combine flour and water for the crosses and stir to create a thick, smooth, paste. Spoon paste into a small piping bag and pipe crosses onto buns.
Bake 22 - 25 minutes, until golden. Cool slightly on tray, then transfer to a rack and brush with warm honey, if using.
Blooming the yeast first (Step 1) confirms it’s fresh and alive before adding the other ingredients. If you’re not used to working with yeast, blooming in a narrow jug instead of a wide bowl can make it easier to see activity.
Rising time of dough can vary based on the temperature of your kitchen and temperature of ingredients used. Dough will rise more quickly in warmer weather, slower when it’s cooler.
The need for extra flour will depend on a range of factors including brand used, and humidity in the air. It’s better to have dough that’s a bit sticky or tacky after kneading, than one that is dry and too firm! Flour will continue to absorb liquid as it rises.