Delicious UK - (03)March 2020

Blueberrypie

hotcrossbuns

MAKES8 L ARGEBUNS.HANDSONTIME

20 MIN, OVENTIME 30 MIN,PLUS RISING

AND PROVING

MAKE

AHEAD

Cookedbunscanbefrozen

foruptoa month,butthe

glazewon’tbeasshiny.

FOOD

TEAM’S

TIP

Weigheachpieceofdough

beforerollingtomakeevery

bun the same size.

• 2 tspdriedyeast(weusedAllinson
  DriedActiveBakingYeast)


• 110gcastersugar


• 100gunsaltedbutter,meltedand
  cooled,plusextratogrease
  and(softened)toserve


• 2 mediumfree-rangeeggs


• 1 tbspgroundcinnamon


• 2 tspgroundmixedspice


• 575gstrongwhitebreadflour


• Finelygratedzest2 lemons


• 100gfreshblueberries


• 100gdriedblueberries


• 2 tspsaltflakes


• Apricot jam, warmed, to serve

FORTHEPIECRUSTCRUMBLE

• 35gstrongwhitebreadflour


• 25gunsaltedbutter,chopped


• 1 tbsp caster sugar

YOU’LLALSONEED...

• Standmixerorelectrichandmixer
  withdoughhookattachment;2 x
  largebakingtrays,greasedand
  linedwithcompostablebaking
  paper;re-usablepipingbagfitted
  with a 5mm plain nozzle

1 Combinetheyeast,sugarand
275ml warm water. Cover and leave

for 10 minutesoruntilfrothy.

2 Meanwhile,putthebutterand

1 eggina bowlandwhiskto

combine.Putthecinnamon,

mixedspiceand500goftheflour

ina standmixerfittedwitha dough

hookattachment(orputina large

mixingbowlanduseanelectric

handmixerwithdoughhook

attachment),thenaddtheyeast

andbuttermixtures,lemonzest,

freshanddriedblueberriesand

salt.Kneadfor8 minutesoruntil

smoothandslightlyelastic.

3 Transferthedoughtoa large

greasedbowl,coverandsetaside

toriseina warmplacefor 1 hour or

untildoubledinsize.

4 Forthepiecrustcrumble,ruball

theingredientstogetherina bowl

witha pinchofsaltuntilthemixture

resemblescoarsebreadcrumbs.

Chilluntilrequired.

5 Dividethehot-crossbundough

into8 equalpieces(seetip).On

a cleanworksurface,usethepalm

ofyourhandtorolleachpieceinto

a tightball.Arrangeina ringonthe

preparedtray,spacingtheballs

2cmapart.Coverwitha cleantea

towelandsetasideina warm

placetoprovefor 30 minutes.

6 Heattheovento180°C/160°C/

gas4.Forthecrossmixture,

combinetheremaining75gflourwith

100mlwater.Transfertoa pipingbag

fittedwitha 5mmplainnozzle.

7 Lightlybeattheremainingeggand

usetobrushthebuns,thenpipe

crossesoverthetopofeach.

Sprinklethebunswithonequarter

ofthepiecrustcrumble,pressingit

lightlyintoeachbun.Scatterthe

remainingpiecrustcrumbleover

thesecondpreparedtray.Bakethe

bunsfor 30 minutesoruntilgolden

anda bunsoundshollowwhen

tappedonthebase.Bakethetray

ofpiecrustcrumbleforthefinal

15 minutesofbunbakingtime.

8 Brushthehotbunswithapricot

jamandscatteroverthebakedpie

crustcrumble(seeMakeAhead).

Servewithextrabutter.

PERBUN538kcals,15.4gfat(8.9g

saturated),10.5gprotein,86.7gcarbs

(28.2g sugars), 1.4g salt, 5.3g fibre

Saltedpeanutbutter&

jelly-glazedhotcrossbuns

MAKES 48 MINIBUNS.HANDSON

TIME 15 MIN,OVENTIME 30 MIN,PLUS

RISING AND PROVING

MAKE

AHEAD

Cookedbunscanbefrozen

foruptoa month,butthe

glazewon’tbeasshiny.

FOOD

TEAM’S

TIP

Weigheachpieceofdough

beforerollingtomake

every bun the same size.

• 1 tbspdriedyeast(weused
  AllinsonDriedActiveBaking Yeast)


• 165gcastersugar


• 150gunsaltedbutter, melted
  andcooled


• 70gcrunchy peanut butter,
  warmed


• 1 mediumfree-range egg,
  plus1 eggyolk


• 3 tbspgroundcinnamon


• 4 tspgroundmixedspice


• 150gsaltedroasted peanuts,
  finelychopped


• 38gpackstrawberrycrisps(we
  usedTheGivingTreeStrawberry
  CrispsfromHolland & Barrett),
  roughlychopped


• 900gstrongwhitebread flour


• 2 tspsaltflakes


• 160gapricotjam,warmed, plus
  extratoserve


• Softened butter to serve

YOU’LLALSONEED...

• Standmixerorelectrichandmixer
  withdoughhookattachment;
  largebakingtraygreasedand
  linedwithcompostablebaking
  paper;re-usablepipingbag fitted
  with a 5mm plain nozzle