Hot cross buns with cheese
Hot cross buns are mostly known for their sweet nature and although I had never made them before in either sweet or savoury versions I saw the recipe for this in the Good Food magazine and I could not resist making it! I was making a recipe for soup and this one was perched right on top of the other recipe. It was just meant to be!
It did not require a lot of thinking on my part.. I ofcourse made a mistake in following the recipe, and the end result is that it has a bit more cheese in them than it should be , but hey you can never really have enough cheese in anything right? The buns are quite heavy and if you have them with soup, like we did; one bun is really more than enough. Eat them the next day under the grill and with some good butter and it’s all you need!
- 700 gr flour type 00, plus 5 tbsp extra for making the crosses and some for kneading
- 3 x 7gr sachets dry active yeast
- 500 ml warm full fat milk
- 140 gr cheddar, grated
- 5 tbsp parmesan cheese, grated
- 2 tsp salt
- Mix the flour, the yeast and 2 tsp of salt in a large bowl. Make a hole in the middle, pour in the milk and mix with a wooden spoon. use your hands afterwards to make a soft dough. Knead for about ten minutes and then put back in the bowl.
- Cover lightly with a piece of plastic brushed with oil and move it away somewhere warm until doubled in size. Takes about 30 minutes.
- Turn the dough out onto a flour dusted top and knead most of the cheddar through the dough. Dust a baking tray with flour and make 12 round buns and put on the tray with 2-3 cm space in between. Cover lightly again with foil brushed with oil and leave to triple in size.
- Preheat the oven to 200 C.
- Mix the 5 tbsp of flour for the crosses with the parmesan cheese and 5 tbsp of water. Mix this well and put into a piping bag (no nozzle needed) Cut the tip of the disposable bag and pipe crosses on each bun.
- Sprinkle the remaining cheddar on top and bake this for 20-25 minutes till golden brown