homewrecker pimento cheese hot cross buns

Soft, cheesy, golden buns with a savoury twist.

Perfect for Easter brunch… or any day you want to cause a little chaos in the bread basket.

Ingredients

• 250ml whole milk

• 50g unsalted butter

• 500g strong white bread flour, plus 5 tbsp

• 1 tsp fine sea salt

• 7g fast-action dried yeast

• 1 egg, beaten

• 150g Homewrecker Pimento Cheese

• 5 tbsp water

Method

1. Warm the milk and butter in a saucepan until the butter melts and the milk is just warm. If it gets too hot, let it cool slightly.
   

2. In a large bowl or stand mixer, mix the flour and salt. Add the yeast, then make a well in the centre.
   

3. Pour in the milk mixture and the beaten egg. Mix until you’ve got a smooth, soft dough.
   

4. Fold in the Homewrecker and mix until evenly incorporated.
   

5. Cover and leave to rise for 2 hours, or until doubled in size.
   

6. Knock back the dough, divide into 12, and shape into buns. Place on a lined baking tray with space between each. Cover and prove again for 30 mins–1 hour.
   

7. Mix 5 tbsp flour with 5 tbsp water to make a thick paste. Pipe a cross on top of each bun.
   

8. Bake at 200°C (fan 180°C) for 25–30 minutes, or until golden and well risen.
   

9. Cool on a wire rack. Serve warm with butter, flaky salt, or even more Homewrecker — if you dare.