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Blueberry and lemon hot cross buns

Blueberry & lemon hot cross buns

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Rating: 3 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • 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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal332
fat5g
saturates1g
carbs61g
sugars9g
fibre3g
protein9g
salt1.24g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, April 2017

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Overall rating

Rating: 3 out of 5.3 ratings
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