A delicious light and fruity blueberry bun that makes a great weekend breakfast – or bake a batch to give to a friend
- 500g (1lb) strong white bread flour
- Good pinch of salt
- 7g sachet easy-blend dried yeast
- 100g (3½oz) caster sugar
- 75g (2½oz) unsalted butter, very soft
- 2 large eggs, beaten
- 100g (3½oz) fresh blueberries (or use from frozen)
- Icing sugar, for dusting, optional
- 12 x 14cm squares of baking parchment
- 2-hole muffin tin
Mix the flour, salt, yeast, sugar and butter in a mixer bowl with a dough hook. Add the eggs and 150ml (5fl oz) hand-hot water and mix to a soft but not sticky dough with the hook for 8 minutes. Turn out on to a lightly floured surface and knead for a few minutes by hand. Or knead for 10 minutes by hand, trying not to add too much extra flour, until the dough is smooth and elastic. Put in a lightly oiled bowl, cover and leave to rise in a warm place for 1½-2 hours, until the dough has doubled in size.
Turn the dough out on to a floured surface. Knead it gently for a minute, and then divide into 12 pieces (about 80g/2¾oz each). Form each piece into a round, then flatten it out and add a few blueberries, knead in and shape them into rounds again. (Or stretch the pieces of dough out to a strip about 10cm/4in long, put some blueberries along in a line, fold the dough over them to enclose the fruit and roll it up so that the fruit is slightly exposed.) Put the shaped buns into squares of baking parchment and then into the muffin tin.
Cover the tin loosely with cling film and leave in a warm place to rise to about half the size again, it may take 30-45 minutes.
Set the oven to Gas Mark 7 or 220°C. Bake the buns for 15 minutes. Sprinkle with icing sugar, if you like. Cool on a wire rack.
To save time on Mother’s Day, make the buns the day before, then reheat briefly in the oven or microwave before serving.