Blueberry and lemon hot cross buns

Blueberry & lemon hot cross buns

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Prep: 15 mins Cook: 25 mins - 30 mins plus 1 hr rising and 1 hr proving

Easy

8

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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal332
  • fat5g
  • saturates1g
  • carbs61g
  • sugars9g
  • fibre3g
  • protein9g
  • salt1.24g
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Ingredients

  • 500g strong white bread flour, plus extra for dusting
  • 7g sachet fast-action dried yeast
  • 50g golden caster sugar
  • 1 ½ tsp cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 lemon, zested
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 100g frozen blueberries
    Blueberry

    Blueberry

    bloo-bear-ee

    Blueberries are one of the few edibles native to North America and credited with being…

  • milk, for brushing

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 50g plain flour
  • 1 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

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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