Hot Cross Buns are a staple and a classic at Easter for good reason – and I have a recipe for the classic buns on the site already – but if you’re a bit tired of the regular buns or just fancy mixing things up, why not try SAVOURY Hot Cross Buns in the shape of one of these three flavours I’ve created.
These were inspired by the Marmite & Cheese Hot Cross Buns that Marks and Spencer started selling very recently. They were so tasty, I had to try and make my own… and also come up with two more other savoury spins on Hot Cross Buns – chilli and cheese Hot Cross Buns, and Sundried Tomato and Basil Hot Cross Buns, which are also VEGAN! With all of these flavours, there’s Hot Cross Buns everyone can enjoy!
Savoury Hot Cross Buns
Print RecipeIngredients
- For the Marmite & Cheese:
- 500g Strong White Bread Flour
- 12g Fast Action Yeast
- 10g Salt
- 90g Caster Sugar
- 50g Unsalted Butter, softened
- 300ml Full Fat Milk
- 1 Egg
- 4 - 5 Tbsp Marmite
- 100g Mature Cheddar Cheese
- For the glaze:
- 3 Tbsp Butter, melted
- For the Chilli & Cheese:
- 500g Strong White Bread Flour
- 12g Fast Action Yeast
- 10g Salt
- 90g Caster Sugar
- 50g Unsalted Butter, softened
- 300ml Full Fat Milk
- 1 Egg
- 2 Tbsp Chilli Oil
- 1 Tbsp Red Chilli Flakes
- 2 Red Chillies
- 100g Mature Cheddar Cheese
- For the glaze:
- 3 Tbsp Butter, melted
- For the Sundried Tomato & Basil:
- 500g Strong White Bread Flour
- 12g Fast Action Yeast
- 10g Salt
- 90g Caster Sugar
- 50g Vegan Butter, softened
- 300ml Oat Milk
- 5 Tbsp Aquafaba (Egg Replacement)
- 2 Tbsp Oil from the Sundried Tomatoes
- 90g Sundried Tomatoes
- Handful of Basil
- For the glaze:
- 3 Tbsp Vegan Butter, melted
- For the crosses (per batch):
- 100g Plain Flour
- 100ml Water
Instructions
For the marmite and cheese buns:
Add the flour to a bowl, next add the yeast and salt to opposite sides to the bowl, and then add the sugar, softened butter and the egg.
Heat the milk in the microwave for a minute 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 bit at a time until it comes together into 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 hour or until doubled in size.
Remove the dough from a bowl and flatten it out, add the marmite and the cheese and then fold the dough over and knead the dough so that the marmite and cheese is evenly distributed. If it's getting too sticky, throw down a little flour.
Divide the dough into 12 equal pieces, and roll into a smooth balls. Arrange on a baking tray so they're close but not touching with room to expand. Lightly cover with a clean tea towel and leave to rise again for one lasts hour.
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 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 the buns from the oven. Brush with the melted butter and enjoy warm or toasted.
For the chilli and cheese buns:
Add the flour to a bowl, next add the yeast and salt to opposite sides to the bowl, and then add the sugar, softened butter and the egg along with the chilli flakes and chilli oil.
Heat the milk in the microwave for a minute 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 bit at a time until it comes together into 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 hour or until doubled in size.
Remove the dough from a bowl and flatten it out. Chop the red chillies finely and add them and the cheese and then fold the dough 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, and roll into a smooth balls. Arrange on a baking tray so they're close but not touching with room to expand. Lightly cover with a clean tea towel and leave to rise again for one lasts hour.
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 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 the buns from the oven. Brush with the melted butter and enjoy warm or toasted.
For the Sundried Tomato and Basil buns:
Add the flour to a bowl, next add the yeast and salt to opposite sides to the bowl, and then add the sugar, softened vegan butter and the aquafaba along with the oil from the sundried tomatoes.
Heat the oat milk in the microwave for a minute 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 bit at a time until it comes together into 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 hour or until doubled in size.
Remove the dough from a bowl and flatten it out. Chop the basil and the sundried tomatoes finely and add them to the dough 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, and roll into a smooth balls. Arrange on a baking tray so they're close but not touching with room to expand. Lightly cover with a clean tea towel and leave to rise again for one lasts hour.
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 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 the buns from the oven. Brush with the melted vegan butter and enjoy warm or toasted.
