Pesto Hot Cross Buns
These hot cross buns are a savoury twist on a classic. Perfect served alongside your favourite soup or a caprese salad.
Prep time: 120 minutes
Cook time: 20 minutes
Total time: 140 minutes
Servings: 12
Ingredients:
500 g wholemeal flour (plus extra for dusting)
50 g parmesan (grated)
1 tsp dried thyme
½ tsp smoked paprika
10 g dried yeast
10 g fine salt
a pinch of black pepper
1 egg (beaten)
300 ml milk of choice
35 g unsalted butter
130 g Basil pesto (we used Mr Organic basil pesto)
For the cross:
30 g strong white flour
20 ml water
Recipe:
Put the flour, parmesan, thyme and paprika into a large bowl and mix together. Then add the salt and yeast, placing them on opposite sides of the bowl.
Add the milk and butter to a small saucepan and warm until the butter is fully melted. Turn off the heat and set aside for a minute - you want the milk lukewarm.
Add the milk mixture and beaten egg to the mixing bowl and use a stand mixer to form a soft pliable dough. Tip the dough out onto a lightly floured work surface. Lightly knead for 3 minutes until silky and elastic, forming a smooth ball. For ease, this full step can also be done in a freestanding mixer fitted with a dough hook.
Place the dough in the mixing bowl, cover with a clean tea towel and leave to rest in a warm place for about 1½ hours, or until doubled in size.
Turn the risen dough out onto a lightly floured surface. Knock back and knead for a further 3 minutes. Roll out the dough and spread 100g of basil pesto over the dough. Fold the dough over to cover the pesto, then carefully knead for a few minutes, until the pesto is incorporated into the dough. Return to the bowl, cover with the tea towel and leave in a warm place to rise for a further hour, or until doubled in size.
Turn the dough out again onto a floured surface. Divide into 12 equal pieces, shaping each of these into a ball. Line a baking tray with baking paper and place the balls on the tray, spacing them fairly close together.
Cover the tray with the tea towel and leave for 40 minutes, or until the buns have doubled in size.
Preheat the oven to 220C/200C Fan/gas mark 7. For the cross topping, mix the flour with water in a bowl to make a paste. Spoon the paste into a piping bag.
When the buns have risen, remove the tea towel and pipe a cross on top of each bun using the piping bag.
Bake for 15-20 minutes, until pale golden-brown, turning the baking trays round halfway through if necessary for them to cook evenly. Remove from the oven and set aside until fully cooled.
Serve the buns split in half with a layer of basil pesto spread over them.
How to store
Store in an airtight container for up to 3 days. Any slightly stale buns are delicious toasted. To freeze, wrap individually and store in the freezer for up to 2 months.
