Blueberry Hot Cross Buns
Amazingly soft and chewy hot buns crammed with aromatic spices and juicy blueberries. they might be the right addition to Easter breakfast or lunch!
2 teaspoons dry yeast *see note for options
110 g semolina / granulated sugar
100 g softened butter, melted and cooled
2 large eggs
1 tablespoon cinnamon powder
2 teaspoons finely ground spices
500 gr strong light bread flour
2 medium lemon peels
150g fresh or frozen blueberries
40 gr mixed fruit skin
1 teaspoon salt
2 teaspoons vegetable oil
For icing and topping:
50 gr flour
50 ml water
2 tablespoons apricot jam
2 tablespoons of water
For crumble filling (optional):
30 g strong bread flour or regular flour
20 g fresh unsalted butter, chopped
1 tablespoon granulated sugar
1.Mix yeast and sugar with 275 ml lukewarm water and let sit for 10 minutes, until foamy. Place melted butter and 1 egg during a bowl and beat until combined.
2.In a stand bowl or hand mixer, place ground cinnamon, mixed spices and flour and stir to mix . Add yeast and butter mixture, lemon peel , blueberries, rind and salt. Beat on low speed for about 8 to 10 minutes, or until the dough is smooth and slightly elastic and not sticks to the edges of the bowl. The dough are going to be slightly lumpy.
3.Transfer the dough to an outsized oiled bowl, cover and let rise during a warm place for 1 hour or until doubled in size. Meanwhile, line an outsized baking sheet with parchment paper and put aside .
4.Gently push the air out of the dough and transfer to a lightly floured surface. Divide into 12 equal portions (you can use a kitchen scale to be more precise and weigh the dough. Mine weighs about 1175g in total, so each loaf weighs about 98g). Use your palms to roll each bit into a ball. Arrange the brioches on the prepared baking sheet, leaving the brioches 1 cm apart. Cover and put aside during a warm place to rise for half-hour .
5.If you're using crumble topping, simply rub all of the ingredients together with your fingertips until the feel resembles coarse breadcrumbs. Refrigerate until needed.
6.Preheat oven to 180°C (hot air 160°C). Prepare the cross mixture by mixing the flour and water until you get a thick dough. do not be tempted to feature more water, it should be thick. Transfer the mixture into a pastry bag fitted with alittle plain tip (mine is 3mm).
7.Beat the remaining egg and brush the bread with it. Arrange the cross pattern over the bread. If using crumble topping, sprinkle it on top of the bread.
8.Bake for half-hour or until golden brown. Remove from oven.
9.Prepare the icing. Mix apricot jam with water and increase alittle saucepan. Cook on low heat for 1 to 2 minutes, just to heat it up. Grease hot rolls with apricot jam.