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Triple-cheese hot cross buns

These unconventional hot cross buns are delicious served warm and slathered with salted butter
Triple-cheese hot cross buns

The team at Trewithen Dairy in Cornwall share their recipe for triple-cheese hot cross buns

trewithendairy.co.uk

Makes    12
Oven temp    200°C / gas 6
  • Trewithen Dairy Whole Milk 175ml, plus 30ml for brushing
  • Trewithen Dairy Unsalted Butter 50g, cubed
  • Strong white bread flour 450g, plus 60g for dusting and crosses
  • Salt 1 tsp
  • Fast-action dried yeast 7g
  • Egg 1, beaten
  • Oil for greasing
  • Mature cheddar 100g, grated
  • Medium-soft cheese 100g, crumbled (we use Sharpham Rustic Chives & Garlic)
  • Mustard powder 2 tsp
  • Parmesan 60g, grated
  1. Heat the milk, butter and 50ml of water in a saucepan over a low heat for 1-2 minutes until the butter starts to melt. Remove the pan from the heat and stir until the butter has completely melted. Leave to cool slightly.
  2. In a large bowl, combine the flour with the salt and yeast. Make a well in the centre, then pour in the warm milk mixture and beaten egg. Mix together to form a dough.
  3. Tip the dough onto a lightly floured surface and knead until smooth and stretchy. Place in an oiled bowl, cover with clingfilm and leave to rise in a warm place until doubled in size – approximately 1.5 hours.
  4. Once the dough has doubled in size, tip it out onto a lightly floured work surface. Flatten the dough slightly and scatter over the cheddar, medium-soft cheese, mustard powder and half of the parmesan, pressing them into the dough. Pull up the edges of the dough to enclose the cheese mix, then knead for 2 minutes to evenly distribute the cheese and mustard throughout.
  5. Line a baking sheet with baking parchment. Divide the dough into 12 and shape each piece into a bun. Place each bun on the baking sheet, leaving at least 2cm between each. Cover loosely with oiled cling film and leave to rise in a warm place for 1 hour.
  6. Preheat the oven to 200°C / gas 6. Gently brush the tops of the buns with milk. Mix the extra 60g of flour with 7 tbsp of water until you have a smooth paste. Transfer the flour and water mix into a piping bag and pipe a line across each row of buns, then repeat in the other direction to create crosses. Sprinkle the remaining parmesan over the top.
  7. Bake the triple-cheese hot cross buns for 15-20 minutes until golden brown. Transfer to a wire rack to cool completely, or serve slightly warm.

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You will need

  • Trewithen Dairy Whole Milk 175ml, plus 30ml for brushing
  • Trewithen Dairy Unsalted Butter 50g, cubed
  • Strong white bread flour 450g, plus 60g for dusting and crosses
  • Salt 1 tsp
  • Fast-action dried yeast 7g
  • Egg 1, beaten
  • Oil for greasing
  • Mature cheddar 100g, grated
  • Medium-soft cheese 100g, crumbled (we use Sharpham Rustic Chives & Garlic)
  • Mustard powder 2 tsp
  • Parmesan 60g, grated

Method

  1. Heat the milk, butter and 50ml of water in a saucepan over a low heat for 1-2 minutes until the butter starts to melt. Remove the pan from the heat and stir until the butter has completely melted. Leave to cool slightly.
  2. In a large bowl, combine the flour with the salt and yeast. Make a well in the centre, then pour in the warm milk mixture and beaten egg. Mix together to form a dough.
  3. Tip the dough onto a lightly floured surface and knead until smooth and stretchy. Place in an oiled bowl, cover with clingfilm and leave to rise in a warm place until doubled in size – approximately 1.5 hours.
  4. Once the dough has doubled in size, tip it out onto a lightly floured work surface. Flatten the dough slightly and scatter over the cheddar, medium-soft cheese, mustard powder and half of the parmesan, pressing them into the dough. Pull up the edges of the dough to enclose the cheese mix, then knead for 2 minutes to evenly distribute the cheese and mustard throughout.
  5. Line a baking sheet with baking parchment. Divide the dough into 12 and shape each piece into a bun. Place each bun on the baking sheet, leaving at least 2cm between each. Cover loosely with oiled cling film and leave to rise in a warm place for 1 hour.
  6. Preheat the oven to 200°C / gas 6. Gently brush the tops of the buns with milk. Mix the extra 60g of flour with 7 tbsp of water until you have a smooth paste. Transfer the flour and water mix into a piping bag and pipe a line across each row of buns, then repeat in the other direction to create crosses. Sprinkle the remaining parmesan over the top.
  7. Bake the triple-cheese hot cross buns for 15-20 minutes until golden brown. Transfer to a wire rack to cool completely, or serve slightly warm.
Churchill Recreate
South West 660
SW660
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  • Trewithen Dairy Whole Milk 175ml, plus 30ml for brushing
  • Trewithen Dairy Unsalted Butter 50g, cubed
  • Strong white bread flour 450g, plus 60g for dusting and crosses
  • Salt 1 tsp
  • Fast-action dried yeast 7g
  • Egg 1, beaten
  • Oil for greasing
  • Mature cheddar 100g, grated
  • Medium-soft cheese 100g, crumbled (we use Sharpham Rustic Chives & Garlic)
  • Mustard powder 2 tsp
  • Parmesan 60g, grated
  1. Heat the milk, butter and 50ml of water in a saucepan over a low heat for 1-2 minutes until the butter starts to melt. Remove the pan from the heat and stir until the butter has completely melted. Leave to cool slightly.
  2. In a large bowl, combine the flour with the salt and yeast. Make a well in the centre, then pour in the warm milk mixture and beaten egg. Mix together to form a dough.
  3. Tip the dough onto a lightly floured surface and knead until smooth and stretchy. Place in an oiled bowl, cover with clingfilm and leave to rise in a warm place until doubled in size – approximately 1.5 hours.
  4. Once the dough has doubled in size, tip it out onto a lightly floured work surface. Flatten the dough slightly and scatter over the cheddar, medium-soft cheese, mustard powder and half of the parmesan, pressing them into the dough. Pull up the edges of the dough to enclose the cheese mix, then knead for 2 minutes to evenly distribute the cheese and mustard throughout.
  5. Line a baking sheet with baking parchment. Divide the dough into 12 and shape each piece into a bun. Place each bun on the baking sheet, leaving at least 2cm between each. Cover loosely with oiled cling film and leave to rise in a warm place for 1 hour.
  6. Preheat the oven to 200°C / gas 6. Gently brush the tops of the buns with milk. Mix the extra 60g of flour with 7 tbsp of water until you have a smooth paste. Transfer the flour and water mix into a piping bag and pipe a line across each row of buns, then repeat in the other direction to create crosses. Sprinkle the remaining parmesan over the top.
  7. Bake the triple-cheese hot cross buns for 15-20 minutes until golden brown. Transfer to a wire rack to cool completely, or serve slightly warm.

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