Blueberry hot cross buns

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Nutrition Facts

Amount Per Serving

Calories 270 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Trans Fat 1g

Cholesterol 25mg8%

Sodium 243mg11%

Potassium 121mg3%

Carbohydrates 47g16%

Fiber 2g8%

Sugar 9g10%

Protein 8g16%

Vitamin A 174IU3%

Vitamin C 1mg1%

Calcium 43mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

A delicious fresh berry twist on a classic

Prep Time40

Cook Time15

Rising time1 30

Total Time2 25

Course: Snack, Tea-time

Cuisine: British

Servings:

Calories: 270kcal

Equipment

Large bowl
Saucepan
Large greased baking sheet
Oiled clingfilm

Ingredients

For the buns:

500 g strong plain white bread flour
1 tsp salt
1.5 tsp ground mixed spice
50 g caster sugar
Grated rind 1 orange
Grated rind 1 lemon
50 g butter diced
2 tsp easy blend dried yeast
200 - 250 ml milk
1 eg beaten
150 g blueberries

For the crosses:

100 g strong plain white bread flour
6 - 6.5 tbsp water

For the glaze:

2 tbsp caster sugar
4 tbsp milk

Method

Mix the flour, salt, spice, sugar and fruit rinds together in a large bowl. Add the butter and rub in with fingertips until it resembles fine crumbs, then stir in the yeast.
Warm the milk in a small saucepan or in the microwave until it feels warm to your little finger. Add the egg to the flour mix then gradually mix in enough of the warm milk to make a soft but not sticky dough.
Tip out on to the work surface then knead for 10 minutes, dusting the work surface lightly with flour as needed. Put the dough back into the bowl, cover with a teacloth and put in a warm place for 45-60 minutes until the dough has doubled in size.
Knead the dough once more, then gently knead in the blueberries. Cut the dough into 12 pieces, shape into round buns and put slightly spaced apart on a large greased baking sheet. Cover loosely with a large piece of oiled clingfilm and leave to rise in a warm place for 20-30 minutes.
Sift the flour for the crosses into a bowl and mix in just enough water to make a smooth pipeable mixture. Spoon into a disposable plastic or greaseproof paper piping bag, snip off the tip and pipe crosses over the buns.
Bake at 190°C / 375°F / Gas Mark 5 for 15 minutes until well risen and golden. Meanwhile make the glaze by dissolving the sugar in the milk in a small saucepan then boiling for 1 minute. Brush over the buns as soon as they come out of the oven. Leave to cool then serve split and buttered.

Notes

TIP: Make sure to use easy blend dried yeast as this doesn’t need to be frothed in warm water or milk before mixing with flour. If unsure, check on the back of the yeast pack.

Nutrition