triple cheese & mash hot cross buns

Let’s get cooking!

• Step 1 of 3

  Make some dough

  Gently heat the milk and butter in a small pan until the butter starts to melt. Remove from the heat and stir until the butter melts in then leave to cool slightly.

  In a large bowl, combine the 350g flour with the mashed potato, salt and yeast. Make a well in the centre, then pour in the milk mixture and the beaten egg. Mix together with a large spoon to form a dough.

  Turn out onto a lightly floured work surface and knead for around 10 minutes until soft, smooth and elastic. Transfer to a lightly oiled bowl, cover with oiled cling film and leave to rise in a warm place for 1 – 2 hours, or until doubled in size.

• Step 2 of 3

  Mix & make

  Once the dough has risen, knock it back by gently punching out the air, then tip out onto a lightly floured work surface. Flatten the dough slightly and scatter with the cheese, fold it in then knead well to mix through.

  Divide the dough into 12 equal pieces (around 75g each) and shape into a round bun. Place them on a large baking sheet lined with non-stick baking paper, leaving enough space between them for expansion. Cover loosely with lightly oiled cling film and leave to rise again in a warm place for 45-50 minutes.

• Step 3 of 3

  Cross & bake

  Preheat oven to 220^oC / Fan 200^oC / Gas 7.

  Lightly brush the tops of the buns with milk. Mix the 8 tbsp flour with the garlic puree and around 7 tbsp water to make a smooth paste. Transfer to a piping bag fitted with a small round nozzle (or use a disposable bag and snip a small hole in one corner). Pipe a line across each row of buns then turn and repeat in the other direction to create a cross on top of each one.

  Bake for 15 – 20 minutes until golden brown then transfer to a wire rack to cool.

  Ideal served still slightly warm with butter, or stuff with your favourite savoury filling. We loved these with Parma ham, rocket and a little lemon mayo.