Blueberry cruffins

Makes 12 Cakes, Bread and Pastries

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Method

Grease and line your muffin tins. Sift the flour into the bowl of a freestanding mixer fitted with a dough hook. Add the sugar, 35g of the butter and the lemon juice. Stir together.

Mix the yeast with 65ml warm water and set aside for a few minutes for the yeast to activate. Pour into the bowl, start the machine running at a medium speed and slowly pour in a further 60ml warm water, mixing for around 1 minute.

Once the dough has combined, tip onto a lightly floured surface and knead for 1 minute. Place the dough back into a clean bowl, cover with cling film and leave to rise for around 30-40 minutes until doubled in size.

Once the dough has risen, tip onto a floured surface. Cut the dough in half, then slowly roll half of it through a pasta machine on the largest setting. Coat in flour and repeat.

Spread half of the remaining butter over half the dough and fold over, flour, roll out to an oblong and put through the pasta machine again. Roll up into a cigar shape along the length of the dough to make one long cigar. Cut down the middle, around two-thirds of the way through, then flip it back on itself so the cut side is on the outside and the non-cut edges are on the middle. Cut into 6 shorter pieces along the length, then roll each piece up so it looks like a pinwheel. Push into a muffin hole then do the same until you’ve filled 6 holes. Repeat with the remaining dough and butter, filling all the muffin holes. Leave to prove for around 1 hour.

Preheat the oven to 160C/ 325F/Gas 3. Brush with the beaten egg and sprinkle with blueberries and bake in the oven for 20-25 minutes. Remove from the tin, cool on a wire rack, then dust with icing sugar and serve.