Pea & ham soup
A meaty and vibrant soup that's great for using up festive ham leftovers or as a comforting storecupboard soup
Cheesy hot cross buns
- Preparation and cooking time
- Prep:
- Cook:
- plus proving
- More effort
- Makes 12
Skip to ingredients
- 700g strong bread flourplus extra 5 tbsp for crosses and dusting
- 3 x 7g sachets fast-action dried yeast
- 500ml warm whole milk
- 140g mature cheddargrated
- 5 tbsp grated parmesan(or vegetarian alternative)
Nutrition: per bun
- kcal175
- fat7g
- saturates2g
- carbs24g
- sugars18g
- fibre8g
- protein5g
- salt1g
Method
step 1
Mix the flour, yeast and 2 tsp salt in a big bowl. Make a well in the centre and pour in the milk. Mix with a wooden spoon, then your hands, to a soft dough. Knead for 10 mins, then put back in the bowl. Lightly cover with oiled cling film and leave somewhere warm-ish until doubled in size – about 30 mins.
step 2
Tip the dough onto a lightly floured surface and knead in most of the cheese. Dust a large, flat baking sheet with flour. Shape the dough into 12 round buns and arrange on the sheet with a 2-3cm gap between each. Loosely cover with another sheet of lightly oiled cling film and leave to prove until nearly doubled in size.
step 3
Heat oven to 200C/180C fan/gas 6. Mix the 5 tbsp flour for the crosses with the Parmesan and 5 tbsp water. Spoon into a disposable piping bag and pipe a line along each row of buns, then repeat in the other direction to make crosses. Scatter with the remaining cheddar and bake for 20-25 mins until golden. To reheat from frozen, warm in a low oven before serving.
