Breakfast

White chocolate, blueberry and honey buns

white-chocolate-blueberry-and-honey-buns

White chocolate, blueberry and honey buns

There might not be anything better in this entire world than waking up to the scent of freshly baked sweet buns. Trust us – they’re worth getting up for.

There’s nothing like starting the day with a healthy, filling breakfast smoothie

Hannah Bronfman

White chocolate, blueberry and honey buns

admin White chocolate, blueberry and honey buns White chocolate, blueberry and honey buns Print This
Serves: 12
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 7g sachet dried instant yeast
  • 1 1/2 cups (375ml) lukewarm milk
  • 1 cup (220g) caster sugar
  • Finely grated zest of 2 lemons
  • 110g unsalted butter, melted, cooled, plus 2 tsp extra to brush
  • 2 egg yolks
  • 4 2/3 cups (700g) plain flour
  • 100g white chocolate, chopped
  • 90g dried blueberries
  • HONEY GLAZE
  • 100g honey
  • 50 g unsalted butter

Instructions

  • 1. Preheat the oven to 100°C. Place yeast and milk in a bowl with 1 tsp sugar and set aside for 10 minutes or until frothy.
  • 2. Combine lemon zest, butter, egg yolks and remaining sugar in a bowl. Place the flour and a pinch of salt in the bowl of an electric mixer fitted with the dough hook. Add the yeast mixture and butter mixture, then knead for 8 minutes on medium-low or until dough is smooth and elastic.
  • 3. Turn off oven. Place dough in a greased bowl, cover with a clean tea towel and place in the warm oven for 2 hours or until doubled in size.
  • 4. Preheat the oven to 180°C. Knock back the dough and roll out on a lightly floured surface to a 20cm x 45cm rectangle. Brush with 2 tsp melted butter and scatter evenly with chocolate and blueberries. Working from the edge closest to you, roll up dough to form a loose cylinder. Cut into 12 equal pieces and place, cut-side up, in a greased 23cm rectangular cake pan. Cover with a clean tea towel and set aside for 25 minutes or until slightly risen. Brush with melted butter, then bake for 40 minutes or until golden and cooked through.
  • 5. Meanwhile, for the honey glaze, place honey and butter in a saucepan over medium-low heat, stirring until melted.
  • 6. Remove scrolls from oven and cool slightly, then pour over the honey glaze. Serve warm.

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