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  • Writer's pictureThe Kind Harvest Co.

Blueberry Hotcross Buns

Prep time: 20-25 min | Cook time: 25-30min | Rising time: 2-3hrs | Serving: 5-6 buns


Ingredients


Part A: Rehydrated Fruit

  • 1/2 Cup (73g) dried blueberries

  • 6 1/2 Tbsp (85g) boiling water

Part B: Cooked Flour Paste

  • 1¼ tbsp (10g) Kind Harvest plain flour

  • ¼ cup (45g) whole milk


Part C: Dough

  • 5 tbsp (67ml) whole milk (warmed to 43-46℃)

  • 1/8 cup (30g) caster sugar

  • 1 tsp (4g) dry instant yeast

  • Zest of 1 lemon (4g)

  • 2 tsp (8g) milk powder

  • A pinch (1g) table salt

  • 1/2tsp (1.3g) cinnamon

  • All the cooked flour paste

  • 1 small egg (28g) (room temperature, lightly beaten)

  • 3g/ (1/2tsp) vanilla extract

  • 1 tbsp (15g) unsalted butter (room temperature)

  • Soaked & drained blueberries.


Part D: Sugar Syrup

  • 1 tbsp (15g) water

  • 1/3 cup (25g) sugar

Part E: Crosses

  • 7 tbsp (54g) Kind Harvest plain flour

  • 4 ½ tbsp (55g) water


Method:


Part A:

  1. Rehydrate dried blueberries in boiling water, set aside for 10-15 minutes. Drain well.

Part B:

  1. In a saucepan, whisk together flour and water. Cook over low heat to a gel consistency. Transfer into a ramekin, set aside to cool.

Part C: Mixing

  1. Stir together milk, sugar, and yeast. Set aside for 5 minutes till frothy.

  2. Once yeast is activated, transfer into a mixing bowl alongside remaining ingredients except for butter & blueberries. With a dough hook attachment, mix on low speed till combined.

  3. Increase speed to medium, then slowly add in butter. Continue mixing for 8-10 minutes until the dough becomes shiny.

  4. Add in blueberries and mix on low speed till well distributed.

  5. Transfer dough into a clean, greased bowl. Cover with towel and place somewhere warm to rise for 1-2 hours till doubled in size.

  6. Once dough doubled in size, turn it out onto a lightly floured surface. Divide into 70g portions, then shape each one into a tight ball. Transfer the balls onto baking paper lined tray, spacing them apart. Cover with towel again and let them rise somewhere warm for 1 hour.

Proofing Dough Tips:

  1. Preheat oven to 50℃ (fan-forced) / 70℃ (conventional) for 15-20 minutes till warm.

  2. Turn off oven before placing dough in the oven to rise.

Assembly & Baking:

  1. Preheat oven to 170℃ (fan-forced) / 190℃ (conventional).

  2. Mix flour and water for the crosses together to a paste consistency, transfer into a pipping bag, then cut a small tip.

  3. Pipe crosses of flour paste onto each roll (Note: pipe horizontally across all the rolls, then vertically across).

  4. Bake in the middle rack of oven for 25-30 minutes, rotating halfway through baking. (Tip: cover with foil halfway through if browning too quickly)

Part D:

  1. Combine all ingredients together in a saucepan, bring to a boil till all the sugar dissolves then set aside to cool. Once the buns are out of the oven, immediately brush with the cooled sugar syrup. Serve and enjoy!


















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