Cheesy hot cross buns

Method

1. 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. 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. 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.

Nutrition

calories

175 calories

fatContent

7 grams fat

fiberContent

8 grams fiber

sugarContent

18 grams sugar

sodiumContent

1 milligram of sodium

proteinContent

5 grams protein

carbohydrateContent

24 grams carbohydrates

saturatedFatContent

2 grams saturated fat

Indicative values from the source, for the original recipe.

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