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.
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.
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.
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.
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.
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.
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
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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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