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Nutrition: per bun

  • kcal175
  • fat7g
  • saturates2g
  • carbs24g
  • sugars18g
  • fibre8g
  • protein5g
  • salt1g
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Method

  • step 1

    Mix the flour, yeast and 2 tsp salt in a big bowl. Make a well in the centre and pour in the milk. Mix with a wooden spoon, then your hands, to a soft dough. Knead for 10 mins, then put back in the bowl. Lightly cover with oiled cling film and leave somewhere warm-ish until doubled in size – about 30 mins.

  • step 2

    Tip the dough onto a lightly floured surface and knead in most of the cheese. Dust a large, flat baking sheet with flour. Shape the dough into 12 round buns and arrange on the sheet with a 2-3cm gap between each. Loosely cover with another sheet of lightly oiled cling film and leave to prove until nearly doubled in size.

  • step 3

    Heat oven to 200C/180C fan/gas 6. Mix the 5 tbsp flour for the crosses with the Parmesan and 5 tbsp water. Spoon into a disposable piping bag and pipe a line along each row of buns, then repeat in the other direction to make crosses. Scatter with the remaining cheddar and bake for 20-25 mins until golden. To reheat from frozen, warm in a low oven before serving.

Recipe from Good Food magazine, April 2014

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Comments, questions and tips (3)

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Overall rating

A star rating of 4.6 out of 5.5 ratings

lyvia972

A star rating of 5 out of 5.

Really enjoyed this recipe, however I reckon the number of calories advertised in the recipe is incorrect. Still, I will definitely make these buns again.

sophiebeynon

A star rating of 4 out of 5.

Made these to accompany the carrot and tomato soup recipe, and they were great. Also made a batch using goats milk and cheese for someone with a cows milk intolerance and they were good too. Went very well with the soup which I'd also recommend.

carolinelegg

A star rating of 5 out of 5.

Cooked these with my 5 year old daughter to eat with the carrot & tomato soup. Easy to follow recipe, smelled lovely while baking & delicious to eat, likely to become an Easter tradition!

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