Blueberry Lemon Hot Cross Buns
Add dried blueberries and lemon zest to a spiced enriched dough for a zesty twist on tradition.
Equipment
- 9"x13" Baking Dish
Ingredients
For the Dough
- 1 cup Warm Milk (105–110°F / 40–43°C)
- 2¼ teaspoon Active Dry Yeast
- ¼ cup Granulated Sugar divided
- 3½ cups All Purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Cinnamon
- 1 tablespoon Lemon Zest
- 2 large Eggs
- ¼ cup Unsalted Butter melted
- 1 cup Dried Blueberries
For the Crosses
- ¼ cup All Purpose Flour
- 3½ tablespoon Water
- ½ tablespoon Canola Oil
For the Lemon Glaze
- ¾ cup Icing Sugar
- 1-2 tablespoon Lemon Juice
Instructions
- In a small bowl, combine warm milk, yeast, and 1 tablespoon of the sugar. Let sit 5–10 minutes until foamy.
- Combine in the bowl of a stand mixer, the flour, remaining sugar, salt, cinnamon, lemon zest, and dried blueberries. Mix to combine. Add the eggs, melted butter, and foamed yeast mixture. Mix until a soft dough forms. Knead for 8–10 minutes (by hand or mixer) until smooth and elastic.
- Place dough in a lightly greased bowl, cover, and let rise until doubled in size, about 1–1½ hours.
- Divide dough into 12 equal pieces. Shape into smooth balls and place in a parchment-lined 9×13-inch baking dish. Cover and let rise again for 45–60 minutes until puffy.
- For the crosses, mix flour, oil, and water to form a thick paste. Transfer to a piping bag and pipe crosses over each bun.
- Bake at 375°F (190°C) for 20–25 minutes, until golden brown.
- For the icing, whisk icing sugar with lemon juice until smooth. Brush or drizzle over warm buns. Let the icing set before serving.
Nutrition
Calories: 300kcalCarbohydrates: 53gProtein: 6gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 44mgSodium: 219mgPotassium: 194mgFiber: 3gSugar: 20gVitamin A: 197IUVitamin C: 1mgCalcium: 46mgIron: 2mg
Tried this recipe?Let us know how it was!