Bursting with blueberries, these hot cross buns will go down an absolute treat at your Easter table. Serve them warm with a generous spread of butter, and you’ll have everyone lining up for more.
1 3/4 cups (430 ml) milk
50 g butter
3 1/2 cups (525 g) plain flour, plus extra for dusting
1/3 cup (70 g) caster sugar
7 g sachet instant dried yeast
1 tablespoon mixed spice
1 1/2 teaspoons ground cinnamon
finely grated zest of 1 orange
finely grated zest of 1 lemon
1 extra-large (60 g) egg, lightly beaten
2 x 125 g punnets Driscoll’s blueberries
1/ 2 cup (75 g) plain flour 100 ml water
1/3 cup (70 g) sugar
2 tablespoons water
1/2 teaspoon ground cinnamon
Heat the milk and butter together in a small saucepan over low heat, until the butter melts. Set aside to cool to lukewarm.
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.
Lightly grease a large bowl with oil.
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.
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.
Preheat the oven to 200 °C.
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.
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.