I made cheesy hot cross buns and they’re better than anything you’d buy from the shop

Hot cross buns are an Easter tradition, but this recipe has a savoury twist on the classic that beats any supermarket version

It feels as though New Year’s Day was only yesterday. In the blink of an eye, Easter is now just around the corner, even if the seasonal treats have been filling supermarket shelves for months.

I grew up in a household where traditional Easter fare, such as hot cross buns, never made an appearance. I have a sneaking suspicion this was down to neither of my parents being particularly fond of them… it must have been the mixed spice. I’m all for bucking the trend, and unusual flavours appear to be very much on the hot cross bun menu at supermarkets this year.

I stumbled across one particularly intriguing recipe, which swaps out the sweet flavourings of a hot cross bun for a savoury spin. Anyone tempted by cheese with their hot cross buns?

That’s right – triple cheese hot cross buns. As the years go by, I’ve certainly noticed my palate gravitating more towards savoury rather than sweet, and these really caught my eye.

If mixed spices, peel, or even fruit aren’t to your liking, this recipe harnesses a variety of cheeses to deliver bags of flavour. You’ll need a combination of grated cheeses alongside cubes of mature cheddar, reports the Express.

The recipe from Good Food featured in one of its magazines last year, and it’s taken me well over a year to finally give it a go. Even for the most inexperienced home baker, this recipe couldn’t be more straightforward. All it requires is just a touch of patience for proving.

The secret to ensuring the buns aren’t heavy once baked is getting the dough just right. During kneading – whether by hand or with a stand mixer – the dough needs to be soft and stretchy.

Overall, the dough requires a total of two hours and 15 minutes proving time, provided it takes that duration to double in volume. As I mentioned, patience is essential.

For the cheese selection, I went for a Sainsbury’s packet of ready-grated cheese containing mozzarella, cheddar, Double Gloucester and Red Leicester. That’s in addition to the diced mature cheddar. You can never have too much cheese.

Each bun undergoes a complete transformation in the oven. The moment I removed them from the oven, the recognisable aroma of every mouth-watering bakery wafted through the kitchen. To achieve a subtle shine, simply brush the tops of the buns while they’re warm with a mixture of milk and caster sugar.

For me, I’d serve these warm – or even toasted – with a liberal spread of butter. They’re like a thicker, softer take on cheese on toast.

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I’d choose cheesy hot cross buns over a traditional hot cross bun any day. This recipe suits anyone who’s had their fill of chocolate Easter eggs and sugary snacks.

Might I suggest, cheese-flavoured hot cross buns surpass the original? Could they match up to supermarket versions..?

Triple Cheese Hot Cross Buns

Ingredients

• 500g strong white bread flour, plus extra for dusting
• 7g fast action dried yeast
• One tbsp caster sugar
• 75g salted butter, cut into cubes
• 300ml whole milk, warmed to room temperature
• One egg
• 200g mixed cheeses (mix of cheddar, red Leicester and parmesan), grated
• 100g mature cheddar, cubed
• One tsp dried mustard powder (optional)
• Eight thyme spring, leaves picked (optional)

For the cross

For the glaze

• Two tbsp milk
• One tbsp caster sugar

Method

In a large bowl, combine the bread flour, yeast, sugar and one teaspoon of salt. Add the butter and rub it into the flour mixture until it resembles breadcrumbs.

Pour in the warm milk and egg, mixing until a soft dough forms.

Turn the dough out onto a lightly floured surface and knead for eight to ten minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook for five minutes.

Fold in the grated mixed cheeses and cubed cheddar, kneading until evenly incorporated throughout the dough. If you’re using mustard powder and thyme, work them in at this stage too.

Roll the dough into a ball and place it in a lightly oiled bowl. Drape a tea towel over the top and leave it to rise somewhere warm for an hour to an hour and a half, or until it has doubled in size.

Once risen, tip the dough out onto a lightly floured surface and knock it back to remove any air pockets. Divide the dough into 12 equal pieces and shape each one into a bun.

Place them on a baking tray with a small gap between each. Drape a tea towel over the top and leave to prove for a further 45 minutes, or until nicely puffed up.

Preheat the oven to 190/170 (fan)/gas 5. In a small bowl, combine the plain flour with just enough water to create a thick paste.

Spoon into a piping bag (or a sandwich bag with the corner snipped off) and pipe a cross on top of each bun. Bake for 25 to 30 minutes, or until golden brown. While the buns are in the oven, prepare the glaze by warming the milk and sugar in a small pan until the sugar has dissolved. Put to one side.

When the buns emerge from the oven, promptly brush the glaze across the hot buns to create a shiny finish. Leave the buns to cool in the tin for roughly ten minutes, then move to a wire rack to cool down fully.