Blueberry Hot Cross Buns πŸ’™

Fill your home with the sweet scent of freshly baked hot cross buns this Spring...


1 teaspoon Dried yeast
80g Caster sugar
200ml Milk
450g Plain flour
1 teaspoon Organic allspice
1 teaspoon Salt
2 Eggs
100g Butter
50g Mixed peel
1 Lemon rind
200g Icing sugar
3 tablespoons Apricot jam


In a bowl, combine the yeast, 60ml of milk and one teaspoon of caster sugar by whisking. Using a clean tea towel, cover for 15 minutes and then whisk in 64g of flour, cover and leave for an hour.

Combine the salt, allspice and remaining flour and caster sugar. Tip in the yeast, whisked eggs and remaining milk and mix. Rub in the butter and knead for 10 minutes.

Knead in the blueberries, mixed peel and lemon rind and place in a buttered bowl, cover and leave until doubled in size.

Line a baking pan with baking paper, divide and shape the dough in to 12 equal pieces and place on the pan. Cover the pan and leave for 40 minutes.

Preheat the oven to 200C and bake for 10 minutes, reducing the heat to 160C and baking for a further 20 minutes.

On a low heat, heat the apricot jam until it melts. Use a sieve to remove any chunks. Brush the glaze over the hot cross buns while warm.

Mix the icing sugar and 10g of melted butter together and pipe crosses on to the buns.

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