Homemade Cheese and Marmite Hot Cross Buns Recipe
Give those Marmite lovers in your life a real treat with these delicious cheese and Marmite hot cross buns. Full of tasty flavours, these savoury buns make a great alternative to their sweet counterparts.
What Makes This Recipe Great!
- Perfect For Marmite Fans – If you love Marmite, here is a new way to enjoy the umami flavours.
- Savoury Hot Cross Buns – A great alternative to traditional hot cross buns. A savoury option that you can enjoy
- Great For An Easter Treat – With all the chocolate eggs and sweet treats, you can add a savoury kick to your Easter Celebrations.
About This Recipe – In More Detail
I am a real Marmite fan and honestly, I cannot live without it! Whenever we travel to Italy, my partner has to stop me from packing a jar to take along, but I’m always tempted to sneak it in.
Of course, Marmite really has a “love it or hate it” taste. So, for Marmite haters, this recipe might not be for you. However, I urge you try the combination that is cheese and marmite at least once before you condemn it completely.
Whether you’re serving these up for an Easter Treat or giving an afternoon tea a savoury kick, Cheese and Marmite Hot Cross Buns are pretty easy to make with the right steps and you can give traditional hot cross buns a little makeover with a new flavour.
I wanted to create the classic shiny topping for these buns and for this I’ve used a Marmalade glaze.
You may be wondering what on earth I am thinking combining Marmite with Marmalade, but it’s one of those strange flavour combinations that actually goes really well. The sweetness of the marmalade contrasts nicely with the savoury flavours of the Marmite-y hot cross bun.
So, if you’re looking for a serving suggestion for these savoury hot cross buns, I recommend toasting them and spreading them with Marmalade for a different flavour combination you’ve probably never tried before.
Equipment Needed
- Measuring Scales – For the best results, use measuring scales to weigh out the ingredients accurately.
- Measuring Jug – For measuring the milk accurately.
- Large Mixing Bowl – Use a large bowl to mix the dough ingredients inside.
- Stand Mixer With Dough Hook (optional) – Alternatively, you can mix and knead the dough using a stand mixer if you have one to hand.
- Wooden Spoon/Rubber Spatula – Useful for stirring the wet ingredients into the flour mixture before kneading.
- Small Mixing Bowl(s) – To beat the egg with the Marmite before adding to the rest of the ingredients and for mixing the glaze.
- Whisk/Fork – For beating the egg and stirring the glaze.
- Grater – For grating the cheddar cheese.
- Large Baking Tray/Baking Tin – I recommend one with high sides so that you can cover the tin with ease as the buns complete their final rise. We also use it to bake them in. Line the tin with baking paper/parchment paper.
- Cling Film/Large Plastic Bag/Clean Cloth – Use one of these (your choice) to cover the bowl and tin as the dough proves and rises. I personally like to place the tin in a large bag for the hot cross buns to make their final rise as it allows the right environment for the dough and gives them space to grow without the cover accidently touching the buns.
- Piping Bag – Used with a narrow piping nozzle to create the classic cross on top of the buns. If you don’t have a piping bag to hand, use a plastic food storage bag or zip-lock bag with a corner cut off to create a makeshift piping bag.
- Wire Rack – Use a cooling rack to allow the hot cross buns to cool without the bottoms turning soggy.
- Pastry Brush – For brushing the glaze over the cooked buns.
Ingredients
- Whole Milk – Gives the bun dough a brioche-style richness which makes for soft bread buns.
- Unsalted Butter – I like to be able to control the amount of salt in every recipe, so use unsalted butter for the dough as we add the salt in separately.
- Honey – Used to feed the yeast and start the gluten-building process.
- Dried Yeast – You can use instant or dried active yeast. Essential as our rising component in the dough.
- Strong White Bread Flour – Contains more protein than regular all-purpose flour. Creates a strong structure to the dough and better rising.
- Sea Salt – This adds flavour to the dough and strengthens the gluten building.
- Egg – I use a large egg for this recipe.
- Marmite – Marmite is a yeast extract with a very particular taste and is our star ingredient in this recipe.
- Cheddar Cheese – I recommend a good quality strong cheddar cheese for the best results in flavour.
- Shred-less Orange Marmalade – We use this for the glaze, giving you nice shiny hot cross buns. You may be second guessing me here, but trust me, it works!
Additions and Substitutions
Substitutions:
- Whole Milk – You can use semi skimmed or skimmed milk in it’s place but the dough won’t be as rich.
- Unsalted Butter – You can substitute with 30ml of Olive Oil instead.
- Honey – Replace it with 1tbsp of White Sugar.
- Dried Yeast – You can use fresh yeast if you can obtain it. Increase the amount three-fold (x3).
- Marmite – Other Yeast extracts will also work but might impart a slightly different flavour.
- Mature Cheddar Cheese – You can experiment with other cheeses in part or whole. Try parmesan or Red Leicester cheese as an alternative option.
- Orange Marmalade – You can use apricot jam instead.
Additions:
- Parmesan Cheese Topping – Try sprinkling a little parmesan cheese on top for added cheesy flavour.
- Herbs – You can incorporate some fresh or dried herbs into the dough. Rosemary, parsley, chives or thyme will work.
- Bacon – Crumble up some cooked crispy bacon and add it to the dough. The flavours will work well together.
Step-By-Step Guide – How To Make Cheese and Marmite Hot Cross Buns
Step 1: Preparing Milk and Butter
Warming Milk and Melting Butter:
- Warm the milk until it reaches lukewarm temperature, around 37°C (98°F).
- Melt the unsalted butter and pour it into the lukewarm milk.
Step 2: Activating Yeast
- Adding Sweetener to Milk-Butter Mixture: Add honey to the milk-butter mixture.
- Incorporating Yeast: Stir in the dried yeast and let it sit for 20-30 minutes until frothy.
Step 3: Mixing Dough
- Preparing Dry Ingredients: In a separate bowl, mix the strong white bread flour with salt, creating a well in the centre.
- Combining Wet and Dry Ingredients: Lightly beat the egg and combine it with the Marmite, then pour into the well with the yeast-milk mixture. Mix everything together to form a sticky dough.
Step 4: Kneading and Rising
- Kneading the Dough: Transfer the dough onto a lightly floured surface and knead for 6-8 minutes until it becomes smooth and elastic.
- First Rise: Form the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean cloth or cling film and let the dough rise in a warm place for 1-2 hours, or until it has doubled in size.
Step 5: Adding Cheese and Shaping
- Incorporating Cheese: Once risen, punch down the dough to release the air. Grate the cheddar cheese and sprinkle 130g over the dough, folding it in a few times to incorporate.
- Shaping Dough Balls: Divide the dough into 12 equal portions (around 80g each).Shape each portion into a ball and seal the bottom with a pinch.
Step 6: Second Rise and Preheating Oven
- Preparing Baking Tin: Line a large baking tin with baking paper and sprinkle with flour.
- Second Rise: Place the dough balls inside the prepared tin, sealed side down, leaving space between them to allow for expansion. Cover the tin with a large clean plastic bag or cling film and let the dough rise for another 30 minutes to an hour.
- Preheating Oven: Preheat the oven to 180°C (350°F).
Step 7: Adding Cross and Baking
- Cheese and Cross Topping: Sprinkle the remaining cheese on top of each bun and press it down gently. Mix the flour with water to create a paste. Place it inside a piping bag and pipe crosses on top of each bun.
- Baking Process: Bake in the preheated oven for approximately 20 minutes, or until the buns turn a deep golden brown colour and sound hollow when tapped on the bottom.
Step 8: Making Glaze and Finishing
- Preparing Glaze: Combine the shred-less marmalade with water and heat it in the microwave for 10-15 seconds to melt. Mix well.
- Applying Glaze: Remove the buns from the oven and transfer them onto a wire rack. Brush each bun with the glaze while they are still hot.
- Cooling and Serving: Allow the buns to cool slightly before serving. Enjoy warm or sliced and toasted!
FAQ
Absolutely! Feel free to experiment with different cheeses. Parmesan, Red Leicester or Gouda will work well. You can also mix it up and add other cheeses in part or whole. Just keep the amounts the same.
The glaze adds a touch of sweetness which contrasts nicely with the Marmite flavours of the savoury bun. It also adds a shiny finish, but you can omit it if you’d prefer.
Yes, you can adjust the size of the buns to your preference. Just divide the dough into more portions for smaller buns or fewer portions for larger buns. Be aware that the cooking times may differ slightly when baking different sized buns to this recipe, so this may need to be altered.
Pro Tips and Guidance
- Proper Yeast Activation: Ensure the milk is warmed to the correct temperature (around 37°C or 98°F) for activating the yeast. Too hot and it can kill the yeast, too cold and it won’t activate properly.
- Consistent Dough: Knead the dough thoroughly to develop gluten properly. This will result in a better texture and rise of the buns. You can tell when the dough has been sufficiently kneaded as it will develop a shiny skin and more elasticity to the dough.
- Proper Shaping: Take care to shape the dough into uniform balls for even baking. Ensure the sealed side is firmly pinched to help keep the air in the dough as it rises.
- Glaze Application: Brush the glaze onto the buns while they are still hot out of the oven to ensure it adheres well and gives a glossy finish.
- Oven Monitoring: Keep an eye on the Easter buns while they bake to prevent over-browning. If they’re browning too quickly, tent them with aluminium foil.
- Cooling Properly: Allow the hot cross buns to cool slightly on a wire rack before serving. This allows the air to circulate as they cool and prevents them from becoming soggy on the bottom.
Storage
Storage: Once cooled completely, store the buns in an airtight container or resealable plastic bag at room temperature for up to 2-3 days. If the weather is particularly warm or humid, it’s best to store them in the fridge to maintain freshness.
Reheating: If you’d like to reheat the hot cross buns, preheat your oven to 180°C (350°F). Place the buns on a baking sheet and warm them in the oven for 5-10 minutes, or until heated through. Alternatively, you can slice the buns in half and toast them until golden brown.
Freezing: These buns can be frozen after they’ve been baked. Once completely cooled, place them in a single layer on a baking sheet and freeze until firm. Then, transfer the frozen buns to a freezer-safe bag or container, removing as much air as possible before sealing. Properly stored, they can be frozen for up to 1-2 months.
Defrosting: To defrost frozen buns, transfer them from the freezer to the fridge and let them defrost overnight. Once thawed, you can reheat them using the methods mentioned above.
Check Out These Marmite Recipes
A delicious vegetarian alternative to the centrepiece of any roast dinner. It makes a great lunchbox addition too!
A classic bakery-quality after school snack that are kid approved and easy to make.
A soft swirled loaf that tastes great with dippy eggs in the morning or simply eaten alone with butter.
Download your Free Fridge/Freezer Inventory and Checklist
+ Bonus Top 10 Dinner Ideas!
Homemade Cheese and Marmite Hot Cross Buns Recipe
Ingredients
- 250 ml Whole Milk
- 25 g Unsalted Butter
- 1 tsp Honey
- 10 g Dried Yeast
- 500 g Strong White Bread Flour
- 5 g Sea Salt
- 1 Egg
- 50 g Marmite
- 180 g Cheddar Cheese
For the Cross
- 7 tbsp Flour
- 5 tbsp Water
For the Glaze
- 2 tbsp Shred-less Orange Marmalade
- 2 tsp Water
Instructions
- Warm the milk until it reaches lukewarm temperature, around 37°C (98°F).
- Melt the butter and pour it into the lukewarm milk.
- Add honey to the milk-butter mixture.
- Stir in the dried yeast and let it sit for 20-30 minutes until frothy.
- In a separate bowl, mix the bread flour with salt, creating a well in the center.
- Lightly beat the egg and combine it with the Marmite, then pour into the well with the milk mixture.
- Mix everything together to form a dough.
- Transfer the dough onto a lightly floured surface and knead for 6-8 minutes until it becomes smooth and elastic.
- Form the dough into a ball and place it in a lightly oiled bowl.
- Cover the bowl with a clean cloth or cling film and let the dough rise in a warm place for 1-2 hours, or until it has doubled in size. This time may vary depending on the room temperature.
- Once risen, punch down the dough to release the air. Grate the cheddar cheese and sprinkle 130g over the dough, folding it in a few times to incorporate.
- Divide the dough into 12 equal portions (around 80g each). Shape each portion into a ball and seal the bottom with a pinch.
- Line a large baking tin with baking paper and a sprinkle of flour. Place the dough balls inside, sealed side down, leaving space between them to allow for expansion.
- Cover the baking tin with a large clean plastic bag or cling film and let the dough rise for another 30 minutes to an hour.
- Preheat the oven to 180°C (350°F).
- Uncover the risen dough balls and sprinkle the remaining cheddar cheese on top.
- For the cross, mix the flour with water to create a paste. Place it inside a piping bag and pipe crosses on top of each bun.
- Bake in the preheated oven for approximately 20 minutes, or until the buns turn a deep golden brown colour and sound hollow when you tap on the bottom of the bun with your fingers.
- To make the glaze, combine the shred-less marmalade with water and heat it in the microwave for 10-15 seconds to melt. Mix well.
- Remove the buns from the oven and transfer them onto a wire rack. Brush each bun with the glaze while they are still hot.
- Allow the buns to cool slightly before serving. Enjoy warm!
Recipe Notes
- Yeast Activation: Warm milk to 37°C (98°F) to activate yeast; avoid extremes in temperature.
- Consistent Dough: Thoroughly knead dough for shiny skin and elasticity, ensuring proper gluten development for better texture and rise.
- Proper Shaping: Shape dough into uniform balls, firmly sealing to retain air for even baking.
- Glaze Application: Brush hot buns with glaze for a glossy finish while ensuring adherence.
- Oven Monitoring: Watch buns while baking to prevent over-browning; tent with foil if needed.
- Cooling Properly: Cool hot buns on a wire rack to prevent sogginess on the bottom; allow air circulation.
