savoury hot cross buns
RECIPE, PHOTOGRAPH AND
STYLING BY KATELYN ALLEGRA
ASSISTED BY CASSANDRA UPTONSAVOURY HOT CROSS
BUNS WITH MATURE
CHEDDAR, THYME AND
STICKY MAPLE BACON
Serves 6 – 12 A LITTLE EFFORT
1 hr + 3 hrs, to restWHAT YOU NEED
60g salted butter, cubed and
at room temperature + extra,
to serve
420g bread flour
1 tsp salt
50g soft brown sugar
1 tsp mixed spice
1 tsp ground cinnamon
1 tsp mixed peel (optional)
10g instant dry yeast
1 large egg, lightly beaten
200ml warm water
80g raisins/sultanas (optional)200g mature Cheddar, grated
200g streaky bacon, cut in
half lengthways
maple syrup, to brush + extra,
to serve
fresh thyme sprigs, to garnishHOW TO DO IT
1 Grease and line a 23cm
square roasting tray. Set aside.
2 Using the tips of your fingers,
rub the butter into the flour until
it resembles fine breadcrumbs.
Add the salt, sugar, mixed spice,
ground cinnamon and mixed
peel, if using. Stir in the yeast.
3 Beat the egg and warm water
together and add to the flour
mixture. Mix to form a dough.
On a floured surface, knead
until smooth. Knead in the
raisins/sultanas, if using.4 Split the dough into 12 pieces
and shape them into balls. Roll
each ball in the grated cheese,
then drape 2 slices of bacon in
a cross formation over each
ball. Arrange the balls on the
prepared roasting tray, with the
bacon crosses facing upwards.
Cover with cling film and set
aside to rest in a warm, draught-
free space until doubled in size,
about 3 hours.
5 Preheat the oven to 180°C.
Brush the bacon with the maple
syrup and sprinkle with the
thyme. Bake in the preheated
oven until the buns are golden
brown and they make a hollow
sound when tapped, about
30 – 40 minutes.
6 Serve warm with butter and
maple syrup alongside.TREND OF THE MONTH