Blueberry Orange Hot Cross Buns

Published on Friday 30th March 2018 by DJ Kirkby

My recipe for these light and floofaaaay buns is an adaptation of the original recipe which I found on the Hungry Herbivores blog. I often sing along (badly) to music while baking but this time my husband entertained me by singing Onward Christian Soldiers. It seemed appropriate given that I was baking on Good Friday, and he does have a very lovely voice for hymns.

Ingredients for:
The Buns
  • 500g plain flour
  • 40g ground almonds
  • 1 pack fast action yeast
  • 250ml plant milk
  • 100ml orange juice
  • 1 tbsp  coconut sugar
  • 3 tbsp  oil
  • ¾ tbsp ground cinnamon
  • ¾ tbsp ground ginger
  • ¾ tbsp all spice
  • ½ tsp salt
  • 40g frozen blueberries coated in 1tsp cornstarch
  • zest of one orange
The Crosses
  • 3 tbsp plain flour
  • 2 tbsp water
Orange Glaze
  • 4 tbsp fresh orange juice
  • 4 tbsp  caster sugar
  1. Heat the plant milk until it is lukewarm.
  2. Pour the yeast and sugar into the milk and stir together with a wooden spoon. Set aside to become foamy (about 5 mins).
  3. In a large bowl, whisk together flour, almonds, spices and salt. Add the orange zest and stir together.
  4. Add the oil and orange juice to the yeast/milk mixture and pour into the flour. Stir together with a wooden spoon.
  5. Once the dough has come together, use your hand to begin to knead and turn out onto a floured surface. Knead for about 5 minutes, or until your dough becomes smooth and stretchy.
  6. Place in a lightly oiled bowl, cover and leave in a warm place for 1 hour.
  7. Pre heat your oven to 170C/350F/Gas Mark 4.
  8. Once proved and nearly double in size, working quickly knead in the frozen blueberries
  9. Divide dough into even balls, smooth out with your hand and place them in a 12 hole muffin pan.
  10. Cover again and rest for 25 minutes.
  11. In the meanwhile, whisk together the flour and water for the crosses and put into a piping bag with a small hole cut in the corner.
  12. Once rested, pipe crosses on top of each muffin and place in the oven for 30 minutes
  13. While the muffins are cooking, in a saucepan, whisk together the orange juice and sugar, bring to a boil and let reduce for 5 mins until a loose syrup like consistency.
  14. Brush the glaze on the muffins once out of the oven and set aside to cool. Once cooled keep in an airtight container (like your belly)


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