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Cheesy hot cross buns

Cheesy hot cross buns

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus proving
  • More effort
  • Makes 12

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

  • Freezable
  • Vegetarian
Nutrition: per bun
NutrientUnit
kcal175
fat7g
saturates2g
carbs24g
sugars18g
fibre8g
protein5g
salt1g
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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)

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.

Goes well with

Recipe from Good Food magazine, April 2014

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Overall rating

A star rating of 4.5 out of 5.4 ratings
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