Homemade Cheese and Marmite Hot Cross Buns Recipe
A savoury twist on a classic Easter recipe, Cheese and Marmite Hot Cross Buns are the perfect treat for those Marmite Fans in your life.
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Servings: 12 Buns
Calories: 281kcal
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.
Nutrition Estimate
Calories: 281kcal | Carbohydrates: 39g | Protein: 11g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 418mg | Potassium: 193mg | Fiber: 2g | Sugar: 4g | Vitamin A: 260IU | Vitamin C: 0.2mg | Calcium: 147mg | Iron: 1mg