Hot cross buns appear back on the shelves every spring, coinciding with Easter and all the delicious treats that go alongside the holiday. Traditionally you’ll find currents, sultanas and spiced dough in any hot cross bun, however, chefs have been pushing the boundaries this year.
Celebrity chef Jamie Oliver has divided the nation over his cheese and chive hot cross bun invention.
While other variants include chocolate hot cross buns, apple hot cross buns and even croissant hot cross buns – it seems Jamie’s recipe has not gone over well with everyone.
Sharing a post to Instagram of the cheesy hot cross buns Jamie wrote: “Freshly baked hot cross buns … but these aren‘t just any hot cross buns, these are CHEESE & CHIVE hot cross buns! Who would like this recipe??”
While many were asking for the recipe, and drooling over the delicious-looking treats, some thought cheese hot cross buns were a step too far.
In the bowl of a freestanding mixer, whisk together the flour, salt and sugar.
Add the olive oil and yeast and whisk again. Make a well and add the water, beaten egg, thyme and Port Salut.
Bring together with a knife and then knead using the dough hook for six to eight minutes until the dough is smooth and elastic.
Turn the dough out onto a floured surface and shape into a ball.
Place in a lightly oiled bowl, cover with a tea towel and leave to prove for about two hours until it’s doubled in size.
Once the dough has doubled in size, turn it out onto a lightly floured surface and cut into six equal-sized pieces.
Roll each piece into a ball and place on a baking sheet lined with greaseproof paper.
Cover with a tea towel and leave to rise for a further hour. Preheat the oven to 200C/180C fan.
To make the cross topping, put the flour in a small bowl and add the water one tablespoon at a time to create a thick paste.
It needs to be thick enough to hold its shape, but smooth enough to be piped.
Once the dough balls have risen, spoon the flour paste into a piping bag and draw a cross onto each ball.
Bake the buns in the preheated oven for 25 minutes, until golden brown.
Tap the bottom of a bun and if it sounds hollow then they’re ready.
Melt the apricot jam with one teaspoon of water in a small saucepan, then brush each bun with the glaze.