Baking these savoury hot cross buns is the perfect way to celebrate Easter! Fluffy in texture and beautifully golden brown in appearance.
Ingredients For Savoury Hot Cross Buns
- 500g strong white bread flour
- 12g fast action yeast
- 10g salt
- 90g caster sugar
- 50g butter, softened
- 300ml milk
- 1 egg
- 90g sundried tomatoes
- 2 tbsp oil from the sundried tomatoes
- A heaped teaspoon of sweet genovese basil
For the glaze:
- 3 tbsp butter, melted
For the crosses (per batch):
- 100g plain flour
- 100ml water
Method For Savoury Hot Cross Buns
Add the flour to a large mixing bowl, next add the yeast and salt to opposite sides of the bowl, and add the sugar, softened butter and beaten egg along with the oil from the sundried tomatoes.
Heat the milk for 1-2 minutes, leave to cool slightly: it should be just warm to the touch rather than hot. Then add half of the milk and start to bring the dough together by hand or using a stand mixer. Gradually add the rest of the milk a little at a time until it comes together to form a dough.
Knead for 10 minutes until it comes into a soft, slightly tacky, elastic dough. Place the dough in bowl, cover with cling film and leave to rise in a warm room for 1-2 hours or until doubled in size.
Once the dough has risen, knock it back by gently punching out the air, then tip out onto a lightly floured work surface. Chop the sundried tomatoes finely and add them to the dough along with a heaped teaspoon of sweet genovese basil and fold it over and knead the dough so that everything is evenly distributed. If it’s getting too sticky, throw down a little flour.
Divide the dough into 12 equal pieces (around 75g each) and shape each into a round bun. Arrange on a baking tray so they’re close but not touching with room to expand. Cover loosely with oiled cling film. Leave to rise again in a warm place for 45-50 mins.
Preheat the oven to 200°C (180°C Fan)/400°F/Gas Mark 6.
Mix the plain flour with the water to make a thick paste. Spoon into a piping bag (or use a disposable bag and snip a small hole in one corner) and pipe over each row of buns, and then across the buns to form the cross. Bake in the oven for 20-22 minutes until they’re golden brown.
Remove from the oven. Brush with melted butter. Transfer to a wire rack to cool completely or serve slightly warm. These are delicious on their own or split and spread with butter or with any number of savoury fillings.