Cheesy chive hot cross buns
- Serves 12
- Prep time: 55 mins | Cooking time: 25 mins
Buttery glazed cheesy chive hot cross buns are the ultimate savoury treat to make this Easter. Serve slathered in butter with a generous helping of chilli or tomato relish for afternoon tea.
Ingredients
1 ½ cups milk, warmed
1 Tbsp caster sugar
1 Tbsp yeast
4 ¼ cups plain flour
1 cup grated cheese (we used tasty)
1 egg, beaten
60g butter, softened
¾ cup chopped chives
Method
In a small bowl, combine milk, sugar and yeast. Whisk well to combine and set aside for 5 minutes or until frothy.
To the bowl of a stand mixer, fitted with a dough hook attachment, add 4 cups of flour, ¾ cup grated cheese and a generous pinch of salt. Mix well to combine, then make a well in the centre. Pour in the yeast mixture, egg and 50g butter. Mix to combine on low, then increase to high for 5 minutes or until the dough is smooth.
Add chives and remaining cheese, mix on low until just combined, then shape into a ball. Place in a large greased bowl, cover and set aside in a warm place for 1 hour or until doubled in size.
Punch down the dough. Divide the dough into 12, shape into balls and place on an oiled baking tray 2-3 cm apart. Cover and set aside in a warm place for 1 hour or until doubled in size. Preheat your oven to 160°C bake.
Make the flour crosses by stirring together the remaining flour and three tablespoons of water into a thick pipeable paste, adding extra water if necessary. Transfer the mixture into a piping bag and pipe across the top of the buns to make crosses. Bake for 20-25 minutes or until browned and cooked through. Melt the remaining butter and brush over the top of the buns while warm.