Blueberry Hot Cross Buns

Blueberry Hot Cross Buns (Makes 6)

Ingredients:
9gm dry active yeast
55g caster sugar
185ml milk, warm
1 tbsp Epicurean Foodie Blueberry Mojito
320g plain flour
1tsp cinnamon
1tsp cardamom
100g dried blueberries
25g butter, melted
1 egg, room temp

Crosses - 40g flour, 2 1/2 tsp water - mix to a paste.
(we tinted ours with some butterfly pea to make them a hue of blue)

Glaze - remainder of the jar of Blueberry Mojito, warmed

Method:

1. Place all dry ingredients into the bowl of a stand mixer fitted with the dough hook.
2. In a jug, add milk, egg, butter and the tbsp of blueberry mojito.
3. Mix the dry until combined then add the wet ingredients and beat for 5 mins until the dough is smooth and comes away from the bowl. Cover with cling film and let rise until it doubles in size. Depending on the warmth of the kitchen this could take anywhere from 30min to 1 1/2 hours.
4. Preheat oven to 180c. Line a baking tray.
5. Punch the dough and divide into 6 equal portions, roll each into a ball until the top is smooth and place onto the tray.
   Cover and let rise for another 30 -45 mins until they have risen 3/4 of the initial size.
6. Make the crosses on top (this can be done by using a piping bag or a snap lock bag with the tip snipped off - or you can leave this step out.
7. Bake in the pre-heated oven for 25-30 mins until golden.
8. Whilst the buns are baking, heat the Blueberry Mojito in a small saucepan then glaze whilst they are still hot. Serve warm or toasted with lashings of butter.