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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!

 

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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!

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Hot cross buns

Hot Cross Buns with cheese


  • Author:
  • Prep Time: 40 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 12
  • Category: Bread

Description

Good but rather heavy buns. I used twice as much parmesan cheese as in the below.


Ingredients

  • 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

Instructions

  1. 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.
  2. Cover lightly with a piece of plastic brushed with oil and move it away somewhere warm until doubled in size. Takes about 30 minutes.
  3. 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.
  4. Preheat the oven to 200 C.
  5. 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.
  6. Sprinkle the remaining cheddar on top and bake this for 20-25 minutes till golden brown

 

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