Ingredients
- 10 g dry yeast
- 700 ml warm milk
- 30 g Goldcrest Honey
- 900 kg white or brown bread flour
- 10 g salt
- 100 g butter
- 2 Lemon, zest of
- 100g Brown Sugar
- 1 egg yolk
- 200g White chocolate, chopped
- 200g Frozen Blueberries
For the Glaze:
- 100g Goldcrest Honey
- 50g Butter
Method
- Activate the yeast in the milk and honey.
- Rub together the dry ingredients, butter and lemon zest, until it resembles breadcrumbs.
- With a fork whisk in the warm milk and egg yolk and bring together to form a soft dough.
- Tip out the mixture and knead on a lightly floured surface until smooth and elastic, about 10 minutes.
- Leave to prove in a warm area for 30 minutes.
- Divide the dough into 12 equal portions.
- Roll into sausage shapes and spread some white chocolate and blueberries onto the dough.
- Roll the short side up to form a pinwheel.
- Repeat until you’ve made all 12.
- Place them into a greased and lined baking dish.
- Prove for 30-45minutes or until the dough has filled the tin. (doubled in size)
- Preheat the oven to 180C.
- Then bake in the 180C oven for 45-60 minutes.
- While baking, make the honey glaze by melting the honey and butter together.
- Remove the buns from the oven and while still hot, brush over the glaze.