Cheesy hot cross buns
- Anna Glover
Published: March 31, 2022 at 5:08 PM
Save recipe
Makes 12
Easy
Total time: 1 hr
+ proving
A star rating of 5 out of 5.6 ratingsRate
loading...
Get 5 months for £5 when you subscribe today
Easter is full of sweet treats, so why not give a savoury spin to one of its most traditional foods? These cheesy hot cross buns are a great twist on a classic
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Try our cheesy hot cross buns recipe then check out our classic hot cross buns, chocolate hot cross buns and more Easter baking ideas.
Cheesy hot cross buns recipe
Ingredients
Nutrition
-
250ml whole milk
-
50g unsalted butter
-
500g strong white bread flour
plus 5 tbsp
-
7g fast-action dried yeast
-
½ tsp cayenne pepper
-
1 egg
beaten
-
150g mature cheddar
coarsely grated
-
25g parmesan
finely grated
Nutrition: per serving
- kcal265
- fat10.1g
- saturates6g
- carbs32.5g
- sugars1.2g
- fibre1.4g
- protein10.5g
- salt0.8g
Ad
Method
-
step 1
Put the milk in a small pan with the butter and heat gently until just warm and the butter has melted. If it's too hot, leave to cool slightly until just warm.
-
step 2
Put the flour and 1 tsp of fine sea salt in a large bowl or the bowl of a stand mixer, and add the yeast and cayenne. Make a well in the middle and pour in the warm (not hot) milk mixture and the beaten egg. Bring together the mixture with a wooden spoon or with a dough hook. If kneading by hand, bring to a rough ball, then transfer to a worksurface and knead for 6-8 minutes or until smooth, or keep mixing in the stand mixer until you get a smooth, soft dough. Cover and leave to rise for 2 hours until doubled in size.
-
step 3
Knock back the dough in the bowl, and transfer to a worksurface. Press out to a large square, scatter over the cheddar and fold into the dough a few times to enclose. Knead briefly until evenly distributed. Divide into 12 pieces (weighing for accuracy if you like – around 82g each) and shape each into a round ball. Put on a large baking sheet lined with baking paper, with a little space in between each to allow for rising. Cover and leave for 30 minutes-1 hour or until risen.
-
step 4
Heat the oven to 200C/fan 180C/gas 6. Mix the 5 tbsp of flour with 5 tbsp of water to make a smooth paste and transfer to a piping bag with a small hole. Pipe a line across the tops of the risen buns, then another line the other way so each bun is topped with a cross. Scatter the buns with the parmesan, and bake for 25-30 minutes or until golden and well risen. Leave to cool on a wire rack.
Prefer a sweet hot cross bun? Try these chocolate ones
Authors
Anna GloverSenior food editor
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 5 out of 5.6 ratings
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue