Blueberry and lemon bun cake




For the dough

  • 350g plain flour (Lamb brand)
  • 40g caster sugar (Lamb brand)
  • 2 tsp dried yeast
  • Pinch salt
  • 175-200ml warm milk
  • 1 tsp vanilla extract
  • 40g melted butter
  • Zest 1 lemon

You will also need

  • 75g melted butter (Valio)
  • 300g frozen blueberries, defrosted (Asiago)
  • 3 tbsp sugar
  • 150g icing sugar
  • 2 lemons, zested

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To make the dough, place all the ingredients into an electric mixer (except the milk) and mix together. Next, add in enough of the warm milk and mix into a soft dough. Continue to knead in the machine or by hand for 5 minutes. Place into a bowl, cover and allow to rise till double in size. When ready, roll out on a floured work top to a large rectangle. Brush with the melted butter and sprinkle over the 3 tbsp caster sugar and 200g blueberries. Roll up tightly, cut into wheels and place onto 2 round baking trays side by side. Allow to rise then bake in the oven at 200°C for 25-30 minutes. When ready, mix together the icing sugar with a little warm water to a glace icing and brush over the buns. Decorate the top with the remaining blueberries and lemon zest.

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