Triple cheese hot cross buns
By Cassie Best
Try a delicious twist on hot cross buns with a deeply savoury, cheesy flavour. They’re perfect for brunch, a snack, or as a side to your Easter meal
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Prep:45 mins
Cook:30 mins
plus at least 1 hr 45 mins proving - Easy
Nutrition per serving
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kcal 367
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fat 16g
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saturates 9g
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carbs 41g
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sugars 0g
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fibre 2g
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protein 14g
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salt 1.01g
Ingredients
- 500g strong white bread flour , plus extra for dusting
- 7g fast action dried yeast
- 1 tbsp caster sugar
- 75g salted Kerrygold® butter, , cut into cubes
- 300ml whole milk , warmed to room temperature
- 1 egg
- 200g mixed cheeses (a combination of cheddar, red Leicester and parmesan or vegetarian alternative works well), grated
- 100g mature cheddar , cubed
- 1 tsp dried mustard powder (optional)
- 8 thyme sprigs , leaves picked (optional)
- oil , for proving
- 75g plain flour
- 2 tbsp milk
- 1 tbsp caster sugar
Method
In a large bowl, mix the bread flour, yeast, sugar and 1 tsp salt together. Add the Kerrygold® and rub it into the flour mixture until it resembles breadcrumbs. Pour in the warm milk and egg, and mix until it forms a soft dough.
Knead the dough for 8-10 mins on a lightly floured surface until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5 mins.
Add the grated mixed cheeses and cubed cheddar, and knead them into the dough until evenly distributed. If you’re adding mustard powder and thyme, mix them in now as well. Shape the dough into a ball and put it in a lightly oiled bowl. Cover with a tea towel and leave to rise in a warm place for 1-1½ hrs, or until doubled in size.
Once the dough has risen, turn it out onto a lightly floured surface. Punch it down to release any air. Divide the dough into 12 equal portions and shape them into buns. Arrange the buns on a baking tray, leaving a small gap between each one. Cover with a tea towel and leave to prove for another 45 mins, or until they’ve puffed up.
Heat the oven to 190C/170C fan/gas 5. In a small bowl, mix the plain flour with enough water to make a thick paste. Transfer to a piping bag (or a sandwich bag with the tip cut off ) and pipe a cross over each bun. Bake the buns for 25-30 mins, or until golden brown on top.
While the buns are baking, make the glaze by heating the milk and sugar in a small saucepan until the sugar dissolves. Set aside. Once the buns are out of the oven, immediately brush the glaze over the hot buns to give them a glossy finish. Allow the buns to cool in the pan for about 10 mins, then transfer to a wire rack to cool completely.
