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
- 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
- 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.