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Blueberry & lemon hot cross buns New-recipe-icon

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

  • Prep: 15 mins
    Cook: 30 mins
    plus 1 hr rising and 1 hr proving
  • 8
  • Easy
  • 8
  • Easy
  • Calories 332
  • Carbohydrates 61
  • Saturated Fat 1
  • Sugar 9
  • Protein 9
  • Fat 5
  • Fibre 3
  • Salt 1.24

Nutrition per serving

  • Calories 332
  • Carbohydrates 61
  • Saturated Fat 1
  • Sugar 9
  • Protein 9
  • Fat 5
  • Fibre 3
  • Salt 1.24

Ingredients

  • 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

Method

  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).

  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.

  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.

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