Try something different this Easter, with a savoury hot cross bun using Port Salut, the mild, creamy and classic French cheese. The recipe is a collaboration between Port Salut and Lindsay’s Feast.
Cooking time: 25min
- In the bowl of a freestanding mixer, whisk together the flour, salt and sugar. Add the olive oil and yeast and whisk again. Make a well and add the water, beaten egg, thyme and Port Salut. Bring together with a knife and then knead using the dough hook for 6-8min until the dough is smooth and elastic.
- Turn the dough out onto a floured surface and shape into a ball. Place in a lightly oiled bowl, cover with a tea towel and leave to prove for about two hours until it’s doubled in size.
- Once the dough has doubled in size, turn it out onto a lightly floured surface and cut into 6 equal sized pieces. Roll each piece into a ball and place on a baking sheet lined with grease proof paper. Cover with a tea towel and leave to rise for further hour.
- Preheat the oven to 200°C, Fan Oven 180°C, Gas Mark 4.
- To make the cross topping, put the flour in a small bowl and add the water 1tbsp at a time to create a thick paste. It needs to be thick enough to hold its shape, but smooth enough to be piped. Once the dough balls have risen, spoon the flour paste into a piping bag and draw a cross onto each ball.
- Bake the buns in the preheated oven for 25min, until golden brown. Tap the bottom of a bun and if it sounds hollow then they’re ready. Melt the apricot jam with 1tsp of water in a small saucepan, then brush each bun with the glaze.