Savoury Cheese and Chive Hot Cross Buns Recipe

Ingredients

• 200 ml semi-skimmed milk
• 55 g unsalted butter
• 2 x 7 g sachets of dried yeast
• 455 g strong bread flour , plus extra for dusting
• 180 grated cheddar
• 180 grated red leicester
• Extra cheddar cubed for melt in middle chunks
• Bunch of fresh chives
• Dijon mustard (optional)

Recipe:

1. Add the milk and 50 ml water to a small pan and place over a low heat for a few minutes, or until slightly warm
2. Add the butter to a separate pan and place over a low heat for a few minutes, or until melted, then set aside.
3. Transfer the warmed milk mixture to a medium bowl and stir in the yeast.
4. Sift the flour into a large bowl, then add 1 teaspoon of sea salt.
5. Make a well in the centre and pour in the melted butter, followed by the yeast mixture. In a separate bowl, beat the egg and add it to the bowl.
6. Add in grated cheese and chives
7. Mix in Stand mixer for 10 minutes
8. Knead for 5-10 minutes
9. Return the dough to a flour-dusted bowl, cover with a damp tea towel and leave to prove in a warm place for at least an hour, or until doubled in size.
10. Transfer the dough to a clean flour dusted work surface. Knock the air out by bashing it with your fist, 
11. Preheat the oven to 190ºC/375ºF/Gas 5. Grease and line a large baking tray.
12. Divide the dough into 12 equal pieces and add a cube of cheese in the middle of the bun and roll each into a ball, and evenly spacing them out on the tray as you go.
13. Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size.
14. Place the plain flour and 2 tablespoons of water into a small bowl and mix to a thick paste.
15. Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon.
16. Place the buns into the preheated oven for 15 to 20 minutes, or until golden brown.
17. Transfer to a wire cooling rack, then leave to cool.
18. Slice open the cheesy chive buns!