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Blueberry Hot Cross Buns
Serves12
Cooking time
1h
30m
A twist on the classic, Driscoll’s blueberry hot cross buns are bursting with sweet, juicy berries and fragrant flavours. Soft, fluff y, and lightly toasted, they’re the perfect balance of fruity and spiced. Whether for Easter or a sweet morning treat, these buns are an irresistible delight to bring a little extra joy to your day!
Ingredients
1 3/4 cups(430 ml) milk
50 gbutter
3 1/2 cups(525 g) plain flour, plus extra for dusting
1/3 cup(70 g) caster sugar
7 gsachet instant dried yeast
1 Tbspmixed spice
1 1/2 tspground cinnamon
finely grated zest of 1 orange
finely grated zest of 1 lemon
1extra-large (60 g) egg, lightly beaten
2 punnets(125 g) Driscoll's blueberries
Crosses
1/2 cup(75 g) plain flour
100 mlwater
Glaze
1/3 cup(70 g) sugar
2 Tbspwater
1/2 tspground cinnamon
Method
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Preparation
Heat the milk and butter together in a small saucepan over low heat, until the butter melts. Set aside to cool to lukewarm.
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Dough
Combine the flour, sugar, yeast, mixed spice, cinnamon, orange and lemon zest in a large bowl of a stand mixer and stir to combine. Attach a dough hook. Add lukewarm milk mixture and egg. Mix on low speed for 5 minutes, or until the dough begins to come away from the sides of the bowl and starts to climb up the dough hook. The dough will be sticky. Increase the speed to low-medium and mix for a further 3–5 minutes, adding approximately 1 to 2 tablespoons of additional flour, a spoonful at a time, towards the end to make a smooth and elastic dough. Knead and fold the blueberries into the dough to distribute. Alternatively if kneading by hand, mix the ingredients together in a large bowl. Turn out onto a clean unfloured kitchen surface. Knead by lifting, stretching and folding the dough for 15 minutes, until the dough comes away from the bench, is smooth and elastic. Add the blueberries and knead and fold into the dough to distribute. Place the dough in the bowl and cover with a clean tea towel. Set aside in a warm, draft-free place to prove for 1–1 1/ 2 hours, until doubled in size. The dough is ready when it can be pressed with your finger and the indent stays.
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Buns
Lightly grease and line two large baking trays with baking paper. Transfer dough onto a lightly floured bench. Gently press to flatten and knock out the big air bubbles. Divide into twelve equal-sized pieces and shape into balls. Arrange approximately 4 cm apart on the prepared trays. Cover with a clean tea towel and set aside in a warm, draft-free place to prove for 30 minutes, until puffy and increased by half in size.
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Crosses
For the crosses, blend the flour and water together in a small bowl. Spoon into a piping bag fitted with a small round-holed nozzle or small plastic bag with a corner cut off. Pipe crosses on top of the buns. Bake for 15 minutes, until golden brown and the buns sound hollow when tapped on the base.
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Baking
Preheat the oven to 200 °C. Bake for 15 minutes, until golden brown and the buns sound hollow when tapped on the base.
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Glaze
To make the glaze, place the ingredients in a small saucepan and set over low heat. Gently heat stirring occasionally, until the sugar dissolves. Brush the tops of the hot buns with glaze. Leave on the trays to cool slightly. Transfer onto a rack and leave to cool completely.
