600gstrong white bread flour(plus extra for dusting)
14gdried yeast
75gcaster sugar
90gunsalted butter(cold and cubed)
Zest of 2 lemons
275mlwhole milk
1large egg
The Filling
45gunsalted butter melted
150gcaster sugar
Zest of2lemons
1tspvanilla extract
225gblueberries
The Topping
200gicing sugar
1tbsplemon juice
1tbspwater
Instructions
Sift the strong white bread flour into a large bowl then add the caster sugar and yeast and mix until evenly distributed
Rub the butter into the mixture until it resembles fine breadcrumbs. If you're feeling lazy, then whizz these ingredients in a food processor until breadcrumbs
Zest the two lemons and add to the dry mixture
Heat the milk gently until warm, it should just about start stemaming in the pan.
Mix the milk and the egg into dough and mix/knead for 7-10 minutes. I use my KitchenAid with the dough hook, it only takes 5-7 minutes to knead! It should spring back when touched
Move to a lightly oiled bowl and cover with clingfilm
Leave in a warm place and leave to rise for 1-2 hours. I made these on a relatively chilly day so it took the full two hours
Whilst the bread is proving you can make the lemon sugar - zest the two lemons and mix this with the caster sugar and vanilla extract until a sand like texture is formed
Leave to the side
Once risen, remove the dough from the bowl and roll out onto a lightly floured work surface. I rolled mine to 50cmX30cm. (20"X12")
Gently brush the surface with the melted butter, then sprinkle on the Lemon Sugar and the blueberries so they are even across the dough.
Roll from the long side to the long side (so that a 50cm sausage is formed, you roll the 30cm length)
Cut this into 12 pieces and place into an oven proof dish. I used a rectangular dish 30cmX24cm (12"X9.5")
Cover again and leave to rise for 1 hour
Towards the end of the hour heat the oven to 180C
Once the hour is up, bake in the oven for 20-25 minutes until golden brown on top and cooked through
Leave to cool
Once cooled, mix the topping ingredients together and drizzle onto the sweet buns
Enjoy!
Notes
This recipe is inspired by many different I have tried and read over time, I've been baking these for a few years now so they have been tried and tested many a time!
You don't have to include the blueberries into the rolls, but I love the lemon & blueberry combination - You could swap it out for another berry, but remember that some berries produce more water than others!
If you are using frozen fruit then put them in still frozen, thawing them might make them produce too much liquid, but if you do thaw them then make sure they're dry before they're put into the dough!
These are best eaten on the day of baking, but they will last covered in the fridge for 3 days - or covered overnight at room temperature!