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Cheesy hot cross buns

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

  • Prep: 40 mins
    Cook: 30 mins
    plus proving
  • Makes 12
  • More effort
  • Makes 12
  • More effort
  • Calories 175
  • Carbohydrates 24
  • Saturated Fat 2
  • Sugar 18
  • Protein 5
  • Fat 7
  • Fibre 8
  • Salt 1

Nutrition per serving

  • Calories 175
  • Carbohydrates 24
  • Saturated Fat 2
  • Sugar 18
  • Protein 5
  • Fat 7
  • Fibre 8
  • Salt 1

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

  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.

  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.

  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.

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