Blueberry & lemon hot cross buns
By Miriam Nice
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
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Prep:15 mins
Cook:30 mins
plus 1 hr rising and 1 hr proving - Serves 8
- Easy
Nutrition per serving
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kcal 332
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fat 5g
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saturates 1g
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carbs 61g
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sugars 9g
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fibre 3g
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protein 9g
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salt 1.24g
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
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).
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.
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.
