These delicious blueberry cinnamon buns are baked snugly together in the tin to tear apart after being drizzled with icing and dotted with candied walnuts. You will need a 23cm/9in round springform tin.
For the dough
- 420g/15oz strong white flour, plus extra for dusting
- 4 tbsp caster sugar
- 2 tsp dried fast-action yeast
- 100ml/3½fl oz milk
- 100ml/3½fl oz water
- 40g/1½oz butter, plus extra for greasing
- oil, for greasing
For the filling
- 150g/5½oz blueberries, halved
- 1 orange, zest only
- 1 tsp ground cinnamon
- grating of nutmeg
- 4 tbsp brown sugar
To finish
- 1 free-range egg, beaten for glazing
- 70g/2½oz icing sugar
- 1–2 tbsp lemon juice or water
- candied walnuts, to decorate
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For the dough, place the flour, sugar and yeast in the bowl of a freestanding electric mixer fitted with a dough hook.
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Pour the milk and water into a saucepan and add the butter. Heat until the butter is melted. Check the temperature: it should be lukewarm to activate the yeast. Pour the milk mixture over the dry ingredients with the dough hook slowly turning. ‘Knead’ in the machine for about 5 minutes, until a smooth dough has formed.
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Brush a mixing bowl with some oil and place the dough into the bowl. Cover with cling film and leave to rise in a warm place: this will probably take about 2 hours. You can leave it in a cool oven (40C Fan) if your oven has a dough rising function and this should take about 1 hour.
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When the dough has doubled in size, place on a lightly floured surface and ‘knock back’ by kneading by hand for a few minutes to release the air. Butter a 23cm/9in round springform tin.
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To shape, roll the dough out to a rectangle. Sprinkle the blueberries, orange zest, ground cinnamon, nutmeg and brown sugar over the dough. Starting at a long end, roll up the dough (like a Swiss roll). Slice into 10–12 swirls using a sharp knife. Transfer to the buttered tin with the swirls arranged cut-side up.
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Brush with oil and place in a warm place to rise for about 30 minutes, or until doubled in size again
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Preheat the oven to 200C/180C Fan/Gas 6.
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Brush with egg wash and bake for 20–25 minutes, or until golden-brown and cooked through. Place on a wire rack to cool.
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Mix together the icing sugar and lemon juice (or water) in a bowl to form a paste and drizzle over the top of the swirls. Scatter over the candied nuts and enjoy.
