Blueberry Hot Cross Buns

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Makes: 12
Prep: 20 mins plus proving
Cook: 20 mins

You will need

  • 150ml milk
  • 50g butter
  • 500g strong white bread flour, plus extra for kneading 1x7g sachet
  • Fast action dried yeast
  • 1 tsp salt
  • 2tsp ground mixed spice
  • 100g caster sugar
  • 1 large egg, lightly beaten
  • 100ml Sunny D (Tangy Florida)
  • 150g fresh blueberries
  • Finely grated rind of 1 lemon
  • A little oil for greasing

For the crosses:

  • 75g plain flour
  • 4-5tbsp Sunny D (Tangy Florida)
  • 5tbsp apricot jam
  • 1 Large baking sheet or 2 small ones

What to do

  • Place the milk in a pan with the butter and heat gently until the butter has melted.
  • Mix the flour, yeast, salt, mixed spice and sugar in a large mixing bowl. Make a well in the centre of the mixture and add the warm milk mixture and egg. Mix with a wooden spoon until mixture just starts to come together then stir in Sunny D, blueberries and lemon rind.
  • Tip the mixture out onto a floured surface and knead for 5 mins until smooth and elastic. Grease a mixing bowl with a little oil and add the dough, cover with cling film. Leave in a warm place to rise for 1 hr
  • Turn the dough into a floured surface and knead for 1 min then divide into 12 equal pieces. Roll into balls and place onto a greased baking sheet. Cover with a large piece of lightly greased cling film. Leave in a warm place to rise for a further 1 hr.
  • Pre- heat oven to 190C, Gas 5.
  • To make the crosses: Mix together the flour and Sunny D in a small bowl until the mixture is of a piping consistency. Spoon into a piping bag with a small opening of about 2 mm. Pipe a cross onto each bun. Bake in oven for about 20 mins until brown. Remove buns from tray and place onto a cooling rack.
  • Melt the apricot jam in a small pan with 2tbsp water. Lightly brush over the warm buns. Allow to cool then serve with butter.

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