Take 1/4 cup of warm water in a glass or bowl, add the yeast & sugar. Stir it lightly. Set it aside for 10 minutes to let the yeast bloom. (Note that if the water is too hot, the yeast won't bloom. So be careful with the water. If the yeast doesn't bloom, start again).

For making the dough add the flour in the bowl, season with salt, cinnamon powder and powdered sugar.

For making the dough add the flour in the bowl, season with salt, cinnamon powder and powdered sugar.

Add the oil and slowly add the yeast mixture.

Do not add all the yeast mixture at one go as we may end up with a very gluey and wet dough. Keep adding a little bit at a time and make a dough.

Add the rest of the 1/4 cup of warm water too, slowly and keep kneading. We may not need all of the water, so use it as and when you feel the dough drying up. Click here for stepwise pictures.

For making the dough add the flour in the bowl, season with salt, cinnamon powder and powdered sugar. Add the oil and add the instant yeast.

Slowly add the warm water, a little at a time and knead a dough. We may not need all of the water, so use it as and when you feel the dough drying up.

The dough needs to be tacky and not extremely sticky. remove the dough on the work surface. Knead for about 8-10 minutes.

You can add some more flour if it's the dough is still too sticky and again knead it well. The longer you knead it, the smoother and softer it will be. (avoid adding too much flour, that will make the buns too hard, I added just 1 tsp.)

Smoothen the dough with more oil. (I added about 1 tsp more oil.)

Once the dough has become smooth, place it the greased bowl for it's first rise/ prove. I gave it approximately 50 mins or so. The dough almost doubled after 50 minutes.

Then I gently punched down the dough and released the air within.

Add in the sultanas and some tutti frutti (optional) and kneaded them into the dough.

I, then greased my hands and divided the dough into 4 equal parts (used a weighing scale for this)

Grease the baking tin with oil and place the divided dough in it. Shaped them and brushed each portion with some oil.

Then I left them for the second rise/ prove in the tin for 30 mins.

Mix together the flour and water to make the paste for making the cross. Fill it in a small piping bag and make the crosses.

Preheat the oven at 200'c for 10 mins. Place the tin on the middle rack and bake the Pav for 20 mins @ 200'c using both the upper and the lower heating coil/ rods/ elements.

Please note every oven works differently hence adjust the temperature and duration according to that.

I brushed them with some more oil as they came out the oven. You can even brush them with some melted apricot preserve. These buns stay fresh for about 2 days at room temperature when stored in an airtight container.