Savoury hot cross buns with mature cheddar, thyme and sticky maple bacon

Hot cross buns with a twist, these savoury hot cross buns are a must-try this Easter!

Recipe, photograph and styling by Katelyn Allegra

Assisted by Cassandra Upton

Savoury hot cross buns with mature cheddar, thyme and sticky maple bacon

By Katelyn Allegra Serves: 6 – 12

Hot cross buns with a twist, these savoury hot cross buns are a must-try this Easter!

Ingredients

  • 60g salted butter, cubed and at room temperature + extra, to serve
  • 420g bread flour
  • 1 tsp salt
  • 50g soft brown sugar
  • 1 tsp mixed spice
  • 1 tsp ground cinnamon
  • 1 tsp mixed peel (optional)
  • 10g instant dry yeast
  • 1 large egg, lightly beaten
  • 200ml warm water
  • 80g raisins/sultanas (optional)
  • 200g mature Cheddar, grated
  • 200g streaky bacon, cut in half lengthways
  • maple syrup, to brush + extra, to serve
  • fresh thyme sprigs, to garnish

Instructions

1

Grease and line a 23cm square roasting tray. Set aside.

2

Using the tips of your fingers, rub the butter into the flour until it resembles fine breadcrumbs. Add the salt, sugar, mixed spice, ground cinnamon and mixed peel, if using. Stir in the yeast.

3

Beat the egg and warm water together and add to the flour mixture. Mix to form a dough. On a floured surface, knead until smooth. Knead in the raisins/sultanas, if using.

4

Split the dough into 12 pieces and shape them into balls. Roll each ball in the grated cheese, then drape 2 slices of bacon in a cross formation over each ball. Arrange the balls on the prepared roasting tray, with the bacon crosses facing upwards. Cover with cling film and set aside to rest in a warm, draught-free space until doubled in size, about 3 hours.

5

Preheat the oven to 180°C. Brush the bacon with the maple syrup and sprinkle with the thyme. Bake in the preheated oven until the buns are golden brown and they make a hollow sound when tapped, about 30 – 40 minutes.

6

Serve warm with butter and maple syrup alongside.

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