Cheese and Chilli Hot Cross Buns
- 275ml milk, warm (not hot)
- 7g fast-action dried yeast
- 2 tbsp caster sugar
- 325g strong white bread flour
- 300g plain flour, plus extra to dust
- 1 tsp fine salt
- ½–1 tsp mild chilli powder
- 1/2 tsp paprika
- ¼ tsp garlic powder
- 3 medium free-range eggs (2 beaten together, plus 1 beaten separately for the glaze)
- 45g butter, softened
- 250g Belton Farm Red Fox Cheese, finely crumbled and grated – 200g for in the dough mixture, 50g for topping
- 1 red chillies, deseeded and finely chopped
- 300g streaky bacon (optional)
Put the warm milk, yeast and sugar in a large mixing bowl or the bowl of a stand mixer, stir to dissolve the yeast and sugar, cover with a clean tea towel and set aside for 15 minutes for the yeast to activate (the mix will go a bit frothy).
Add the flours, salt, spices and the two beaten eggs to the yeast mixture, then bring together with a wooden spoon or mix on a low speed until the mixture begins to come together into a slightly sticky dough.
If making by hand, turn out the dough onto a lightly floured surface and knead in the butter, piece by piece, until combined. If making in a stand mixer, turn up to medium and add the butter in the same way. Either way, knead for five to 10 minutes until the dough is smooth and elastic.
Add the cheese and chillies, then knead until evenly incorporated. Lightly grease the bowl, return the dough to it, cover with a clean tea towel and leave to rise at room temperature for one to two hours until doubled in size.
