This tasty savoury take on a traditional Hot Cross Bun is perfect for sharing with friends and family! Adorn yours with the Stand Up to Cancer logo for a bake sale, or customise the designs and colours for an added personal touch.
Makes:
12
Difficulty:
Needs skill
Baking Time:
20 mins
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- Ingredients
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Method
Step 1
For the buns, tip the flour into a large mixing bowl. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the butter, eggs, milk and half the water and turn the mixture round with your fingers. Continue to add the water, a little at a time, until you’ve picked up all the flour from the sides of the bowl. You may not need to add all the water, or you may need to add a little more – you want dough that is soft, but not soggy.
Step 2
Use the mixture to clean the inside of the bowl and keep going until the mixture forms a rough dough.
Step 3
Tip the dough onto a lightly floured surface and begin to knead. Keep kneading for 5–10 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin.
Step 4
When your dough feels smooth and silky, add the cheese and chopped chillis and knead in until evenly incorporated. Place the dough into a lightly oiled large bowl. Cover with a tea towel and leave to rise for approximately an hour, until doubled in size.
Step 5
While the dough is rising, make the chilli jam. Place the chillies and red pepper into a mini processor and blitz until finely chopped but not puréed.
Step 6
Tip the vinegar and sugar into a pan and warm over a medium heat, stirring until the sugar has dissolved. Scrape the chopped chillies and pepper into the pan. Bring to the boil and boil for 10 minutes. Remove for the heat and carefully pour into a preserving jar. Leave to cool and set.
Step 7
Once the dough has risen, grease a 35cm x 24cm tin with oil. Tip the dough onto a lightly floured surface. Fold the dough inwards repeatedly until all the air is knocked out. Divide into 12 pieces and roll into smooth balls. Place the balls evenly spaced in the tin.
Step 8
Put the tin inside a proving bag and leave to rise for approximately an hour, until the dough has at least doubled in size and springs back if you prod it lightly with your finger. Once proved, the rolls should be touching each other in the tin.
Step 9
Heat the oven to 220°C/Fan 200°C/425°F/Gas 7. For the SUTC letters, mix the flour and water to a paste. Divide the mixture into 4 small bowls and using the food colouring paste, colour each bowl a different colour. One red, one yellow, one orange and one black. Scrape each coloured dough into a small piping bag.
Step 10
Once the buns have risen snip the ends off the piping bags. Working from the left-hand side of the tin, pipe a black ‘S’ on each of the 3 rolls on the left hand side of the tin. Next pipe a red arrow on each of the 3 rolls in the row next to the ‘S’s.
Step 11
Using the orange piping bag, pipe a ‘2’ on each of the 3 rolls next to the arrow rolls. Finally pipe an orange ‘C’ on the remaining 3 rolls. You should end up with 3 horizontal rows of rolls each with the stand up to cancer logo.
Step 12
Bake for 20 minutes, or until golden brown. Transfer to a wire rack and glaze with the chilli jam.
Step 13
Serve with the chilli jam.
