Name: Cheesy hot cross buns
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: Makes 12
Cuisine: British
Ingredients: 700g strong bread flour plus extra 5 tbsp for crosses and dusting; 3 x 7g sachets fast-action dried yeast; 500ml warm whole milk; 140g mature cheddar grated; 5 tbsp grated parmesan (or vegetarian alternative)

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Cheesy hot cross buns

Cheesy hot cross buns

Sarah Cook

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Makes 12

More effort

Prep: 40 mins

Cook: 30 mins

plus proving

A star rating of 4.6 out of 5.5 ratingsRate

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The traditional Easter bread gets a savoury spin with cheddar and Parmesan. Serve warm with homemade soup

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

700g strong bread flour

plus extra 5 tbsp for crosses and dusting
3 x 7g sachets fast-action dried yeast
500ml warm whole milk
140g mature cheddar

grated
5 tbsp grated parmesan

(or vegetarian alternative)

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Nutrition: per bun

kcal175
fat7g
saturates2g
carbs24g
sugars18g
fibre8g
protein5g
salt1g

Method

step 1

Mix the flour, yeast and 2 tsp salt in a big bowl. Make a well in the centre and pour in the milk. Mix with a wooden spoon, then your hands, to a soft dough. Knead for 10 mins, then put back in the bowl. Lightly cover with oiled cling film and leave somewhere warm-ish until doubled in size – about 30 mins.
step 2

Tip the dough onto a lightly floured surface and knead in most of the cheese. Dust a large, flat baking sheet with flour. Shape the dough into 12 round buns and arrange on the sheet with a 2-3cm gap between each. Loosely cover with another sheet of lightly oiled cling film and leave to prove until nearly doubled in size.
step 3

Heat oven to 200C/180C fan/gas 6. Mix the 5 tbsp flour for the crosses with the Parmesan and 5 tbsp water. Spoon into a disposable piping bag and pipe a line along each row of buns, then repeat in the other direction to make crosses. Scatter with the remaining cheddar and bake for 20-25 mins until golden. To reheat from frozen, warm in a low oven before serving.

Recipe from Good Food magazine, April 2014

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A star rating of 4.6 out of 5.5 ratings

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