I love hot cross buns, but It occurred to me that a savoury version may be good. I picked some wild garlic while on a dog walk the other day and wanted to use it for something special. I decided to make them using other local ingredients from the south west of England so I used cheddar and some spring onions from a local farm. I cant wait to make them again as they where some of the nicest buns I have ever made. I really like wild garlic and in these buns it creates a lovely garlic bread type taste. it was one of those recipes where I kind of threw stuff together. they seem to be the best recipes don’t they?. hot cross buns are sweet buns that are served on good Friday, so I was worried about messing with a classic but I think that its good to evolve recipes (I recently got told off for using challah to make French toast so I don’t want to offend any one). these would be good at any time of the year so feel free to leave the crosses off.
- 3 1/2 cups strong white flour
- 1 sachet fast acting yeast
- 150ml milk
- 150ml water
- 1 tsp salt
- 1 tbsp. brown sugar
- 1 cup of wild garlic finally chopped in a food processor
- 1 spring onion finely chopped
- 1/2 cup grated cheddar
- 2 tbsp. crispy onions
in a bowl add the flour, salt and yeast on the opposite side of the bowl, then add the milk, water and mix then add the garlic, cheddar, spring onion and crispy onions and mix until a soft bun manageable dough is formed (you may want to add some more flour or water- some flours absorb better than others)
let rise for 1 to 2 hours until doubled in size then tip out onto a floured surface and cut into 8 then roll into balls and place on a lined baking sheet and leave to prove again for 1 hour. (I let it prove in a warm oven (not turned on that has the door left open)
mix some flour and water so you have a thick paste and tip into a piping bag with a small opening. brush the buns with a beaten egg mixed with 1 tbsp. milk. then pipe on the crossed.
preheat the oven to 200c
bake for 25 minutes.