Blueberry & lemon hot cross buns
- Miriam Nice
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8
Easy
Prep: 15 mins
Cook: 25 mins - 30 mins
plus 1 hr rising and 1 hr proving
A star rating of 2.8 out of 5.4 ratingsRate
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These citrus hot cross buns make a clever twist on an Easter classic. Try them with a spoonful of lemon curd for a delicious, decadent breakfast
Vegetarian
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Lemon curd
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Ingredients
Nutrition
Units:
MetricUS
-
500g strong white bread flour
plus extra for dusting
-
7g sachet fast-action dried yeast
-
50g golden caster sugar
-
1 ½ tsp cinnamon
-
3 tbsp olive oil
-
1 lemon
zested
-
100g frozen blueberries
-
milk
for brushing
-
50g plain flour
-
1 tbsp maple syrup
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Nutrition: per serving
- kcal332
- fat5g
- saturates1g
- carbs61g
- sugars9g
- fibre3g
- protein9g
- salt1.24g
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Method
-
step 1
Mix the bread flour, yeast, sugar, cinnamon, oil, 2 tsp sea salt and 350ml warm water in a bowl with a spoon first, and then with your hands. Add the zest and continue to knead (or use a mixer fitted with a dough hook) for around 10 mins until it feels less sticky. Shape into a ball, return to the bowl and cover. Leave to rise for about 1 hr or until doubled in size (or leave in the fridge overnight).
-
step 2
Knock the air out of the dough. Gently knead in the frozen blueberries. On a floured surface, shape into eight buns. Put the buns on a baking tray lined with baking parchment (no more than 2cm apart) and prove somewhere warm for 1 hr or until well risen.
-
step 3
Heat oven to 220C/200C fan/gas 7. Brush the bun tops with milk. Mix the plain flour with water to make a paste, transfer to a piping bag and pipe crosses on top. Bake for 25-30 mins or until golden and risen. Brush with the maple syrup while still warm.
Recipe from Good Food magazine, April 2017
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A star rating of 2.8 out of 5.4 ratings
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