If you’re not familiar with Hot Cross Buns they’re traditionally an enriched dough with various lovely spices and dried fruit and are always eaten on Good Friday and over Easter. I’m not a fan of the traditional bun so when I spotted this recipe in my latest BBC Good Food magazine I just knew I had to try the recipe out. These savoury hot cross buns packed with cheesy flavour. As the name suggests they’re best served warm and toasted with a generous serving of butter.
350g strong white bread flour
10g fast action dried yeast
1 teaspoon salt
250ml warm milk
70g freshly grated mature Cheddar cheese, plus extra
Parmesan Cross Mixture:
2 1/2 tablespoons freshly grated parmesan cheese
2 1/2 tablespoons plain flour
2 1/2 tablespoons water
1. To make the dough: In a large bowl combine the flour, yeast and salt. Mix together, then make a well in the centre. Add the warm milk and mix to form a sticky dough. Then knead on a lightly floured surface for 10 minutes by hand or in with an electric mixer, fitted with a dough hook for 5 minutes or until the dough is really well elasticated and soft. Then cover the bowl with a damp tea towel or some oiled cling film and leave somewhere warm to rise for 30 minutes.
2. After 30 minutes, remove the dough from the bowl, knead the grated Cheddar cheese in the dough. Then divide the dough into six equally sized balls- I weighed my dough to be exact. Then place in a little oiled tray, spaced out about 2-3cm. Cover again and leave somewhere warm until they’ve doubled in size and joined up.
3. Preheat your oven to 180 degrees Fan/200°C/400°F. Make parmesan crosses by mixing together the parmesan, flour and milk until smooth. Place in a piping bag fitted with a small round nozzle. Pipe the cross design onto the risen dough. Sprinkle over a little extra Cheddar and Parmesan and bake for 20-25 minutes until risen and golden. Serve hot or cold.
Keep up to date with me on:
Like my Facebook page here