- Mix the wholemeal and plain flour with the sugar and yeast. Make a well in the middle.
- Add the oil, egg and half the milk. Mix well, gradually adding the rest of the milk until it comes together as a dough.
- Turn out the dough onto a floured surface and knead for five minutes until it becomes elastic. Place into an oiled bowl, cover with cling film and leave in a warm place for 1 hour to double in size.
- Meanwhile, make the filling: add the apples to a pan with the water, cover and cook for 10 minutes over a low to medium heat, mashing with a fork occasionally until they are a soft pulp. Remove from the heat and add the cinnamon, sweetener and raisins. Mix well, cover and leave to cool.
- ‘Knock back’ the dough by shaping to its original size, then turn out onto a lightly floured surface. Roll out into a rectangle, ½cm thick (approximately 48x30cm).
- Spread the apple/raisin mixture over the dough, leaving a 2–3cm margin along the longest top edge.
- Tightly roll the dough into a cylinder with the seam on the bottom, then cut into 16 pieces approximately 3cm thick.
- Place the buns onto a lightly oiled baking sheet, cover with a tea towel and leave to rise for another 30 minutes. Meanwhile, preheat the oven to 180°C /gas 4.
- Brush the buns with the milk and bake for 20–25 minutes until risen and golden. Remove from the oven, brush with honey and allow to cool.
- You could use sultanas, currants or a mixture of dried fruit.
- Try adding some grated lemon or orange zest to the filling or use mixed spice in place of cinnamon.