Jalapeño & Cheddar Hot Cross Buns

Ingredients: Makes 12 yummy bunnies

275ml Warm Milk

10g Dried Yeast

2 tbsp Sugar

625g Cotswold Spelt Flour

1 tsp Salt

1 tsp Hot Chilli Powder

50g Grated Parmesan 

100g Crumbled Mature Cheddar Cheese

50g Pickled Jalapenos, diced 

3 Eggs

50g Soft Butter

50g Plain flour

1 tbsp Milk

1 tbsp Vegetable Oil

Chilli Powder 

Method:

1. Add the warmed milk to the bowl of your stand mixer with the dried yeast and sugar, stir and allow to sit for 10 minutes until it starts to get frothy and bubbly.

2. Add the Cotswold Spelt Flour, grated parmesan, chilli powder and 2 of the eggs that you have lightly beaten. Set the mixer going, with a bread hook if you have one, until you get a nice sticky dough. 

3. Turn the speed to medium and add the butter a bit at a time while the mixer is running. The butter needs to be soft but not melted so it combines well. Continue to knead for about 10 minutes until the dough becomes soft and smooth. This can be done by hand, if the need takes you.

4. At this point I find it easier to tip the dough onto a floured surface and fold in the crumbled cheddar and diced jalapenos, ensuring they are dispersed evenly. Pop back in the bowl and cover with a clean dry tea towel and leave at room temperature for an hour or until the dough has doubled in size. 

5. When dough has risen, tip it back onto the floured surface and divide into 12 even balls, you can weigh them to ensure you get an even rise and bake. Arrange on a lined baking tray, about 2cm apart so they have room to grow. Cover again and give them another hour to prove for a second time. 

6. Set your oven to 160º fan. Beat the third egg well and then brush the buns that by now have risen and look snug in the baking try. Set aside as you make the crosses. 

7. Whisk together the plain flour, milk and oil, adding chilli powder to taste if you fancy. The mixture should be thick and not too runny, but add a splash more milk to make it pipeable. 

8. In a smooth, continuous motion, pipe the buns with the crosses. I find it easiest to do all the rows north to south as it were, then west to east, rather than each bun individually, but you do you. 

9. Brush with another coat of the beaten egg and pop in the oven for 30 minutes, until risen and golden. 

10. Cool on a wire rack and enjoy. They are particularly good when toasted with lashings of salted butter, or used to make delicious bacon sandwiches! 

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