How to make homemade and fresh blueberry hot cross buns

Revealing how to make fresh blueberry hot cross buns, nutritionist Rhiannon Lambert shared her recipe . Whether you're a novice baker or more of an amateur, making these delicious berry buns will feel satisfying either way. That's because making homemade buns really does require skill, and a little bit of patience.

The dough, made from flour and other ingredients, really does need time to expand before it can be rolled out and cut into round-shaped buns. Here's how to make homemade and fresh blueberry hot cross buns from scratch with a straightforward recipe . Makes: 12 Ingredients: Buns 500g strong plain white bread flour One tsp salt One-and-a-half tsp ground mixed spice 50g caster sugar Grated rind of one orange Grated rind of one lemon 50g butter, diced Two tsp easy blend dried yeast 200 to 250ml milk One egg, beaten 150g blueberries Crosses 100g strong plain white bread flour Six tbsp water Glaze Two tbsp caster sugar Four tbsp milk Mix the flour, salt, spice, sugar, and fruit rinds together in a large bowl.

Add the butter and rub in with fingertips (until it resembles fine crumbs) then stir in the yeast. Warm the milk in a small saucepan. Add the egg to the flour mix then gradually pour in enough of the warm milk to make a soft dough.

Tip the dough onto a floured work surface then knead for 10 minutes. Put the dough back into the bowl, cover with a teacloth and put in a warm place for one hour; the dough will double in size. Knead the dough again, but gently, to add in the blueberries.

Cut the dough into 12 pieces, shape into round buns, and place on a greased baking sheet, spread apart from one another. Cover loosely with a large piece of oiled clingfilm and leave to rise in a warm place for half an hour. Sift the flour for the crosses into a bowl and mix in just enough water to make a smooth, pipe-able mixture.

Spoon into a disposable paper piping bag, snip off the tip, and pipe crosses over the buns. Bake at 190C (375F/gas mark five) for 15 minutes until well risen and golden. Meanwhile make the glaze by dissolving the sugar in the milk in a small saucepan then boiling for one minute.

Brush over the buns as soon as they come out of the oven. Leave to cool then serve split and buttered..