These hot cross buns have a berry citrus twist.
This recipe serves 8 and is easy to make.
Prep time: 15 minutes
Cooking time: 25 minutes (2 hours of rising).
For the buns
500g high grade flour + extra for dusting
7g of instant dry yeast
1 1/2 tsp cinnamon
3 Tbsp olive oil
2 tsp sea salt
350ml warm water
50g caster sugar
Zest of 1 lemon
100g Sujon frozen blueberries
For the crosses
Milk for brushing
50g plain flour
3 Tbsp warm water
For the glaze
1 Tbsp maple syrup
Method for the buns
Mix the bread flour, yeast, sugar, cinnamon, oil, salt and water in a bowl with a spoon. Once the mixture is combined add the zest and use your hands to knead. If you have a mixer you can use the dough hook. Knead for around 10 minutes until the mixture starts to feel less sticky. Shape the mixture into a bowl and place into a bowl. Cover the bowl and leave it to rise in a warm place for approximately 1 hour. It needs to be doubled in size. You can also leave the bowl in the refrigerator overnight.
Remove the dough from the bowl and knead for a few minutes to ensure all of the air is out of the dough. Then carefully knead in the frozen Sujon blueberries.
On a floured surface shape the dough into 8 buns. Place the buns on a lined baking tray, spaced no more than 2cm apart. Leave the tray in a warm place for 1 hour until they have risen.
Method for the crosses
Heat the oven to 200degC on fan bake setting.
Brush the top of the buns with the milk. Mix together the flour with water to make a paste (adding just one tablespoon at a time so it is a thick paste).
Spoon the paste into a piping bag with a small nozzle and pipe the crosses on top of each bun.
Place the buns in the oven and bake for 25 minutes or until golden brown and have risen.
Method for the glaze
Brush the maple syrup over the buns while they are still warm.
How to store the hot cross buns
Store the hot cross buns in an airtight container at room temperature.
If you want to serve them warm later, reheat in a toaster or briefly in the microwave.