Name: Flaouna-style hot cross buns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 500g strong white bread flour plus extra for dusting; 7g sachet fast-action dried yeast; 50g golden caster sugar; 1 ½ tsp cinnamon; 3 tbsp olive oil; 250g halloumi chopped into chunks; 150g raisins; 2 tbsp chopped mint; 1 beaten egg; 2 tbsp sesame seeds; 50g plain flour

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Flaouna-style hot cross buns

Flaouna-style hot cross buns

Miriam Nice

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Easy

Prep: 15 mins

Cook: 25 mins - 30 mins

plus 1 hr rising and 1 hr proving

A star rating of 3.4 out of 5.3 ratingsRate

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A flaouna-style hot cross bun for a Cypriot twist on our favourite Easter bake. Add halloumi cheese and a sprinkling of sesame seeds for a flavour sensation

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

500g strong white bread flour

plus extra for dusting
7g sachet fast-action dried yeast
50g golden caster sugar
1 ½ tsp cinnamon
3 tbsp olive oil
250g halloumi

chopped into chunks
150g raisins
2 tbsp chopped mint
1 beaten egg
2 tbsp sesame seeds
50g plain flour

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Nutrition: per serving

kcal488
fat14g
saturates6g
carbs71g
sugars19g
fibre3g
protein18g
salt2.22g

Method

step 1

Mix the bread flour, yeast, sugar, cinnamon, oil, 2 tsp sea salt and 350ml warm water in a bowl with a spoon first, and then with your hands. Add the halloumi, raisins and mint and continue to knead (or use a mixer fitted with a dough hook) for around 10 mins until it feels less sticky. Shape into a ball, return to the bowl and cover. Leave to rise for about 1 hr or until doubled in size (or leave in the fridge overnight).
step 2

Knock the air out of the dough. On a floured surface, shape into eight buns. Put the buns on a baking tray lined with baking parchment (no more than 2cm apart) and prove somewhere warm for 1 hr or until well risen.
step 3

Heat oven to 220C/200C fan/gas 7. Brush the bun tops with egg. Sprinkle on the sesame seeds. Mix the plain flour with water to make a paste, transfer to a piping bag and pipe crosses on top. Bake for 25-30 mins or until golden and risen. Serve warm.

Recipe from Good Food magazine, April 2017

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A star rating of 3.4 out of 5.3 ratings

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