Cheesy hot cross buns

Put the milk in a small pan with the butter and heat gently until just warm and the butter has melted. If it's too hot, leave to cool slightly until just warm.

Put the flour and 1 tsp of fine sea salt in a large bowl or the bowl of a stand mixer, and add the yeast and cayenne. Make a well in the middle and pour in the warm (not hot) milk mixture and the beaten egg. Bring together the mixture with a wooden spoon or with a dough hook. If kneading by hand, bring to a rough ball, then transfer to a worksurface and knead for 6-8 minutes or until smooth, or keep mixing in the stand mixer until you get a smooth, soft dough. Cover and leave to rise for 2 hours until doubled in size.

Knock back the dough in the bowl, and transfer to a worksurface. Press out to a large square, scatter over the cheddar and fold into the dough a few times to enclose. Knead briefly until evenly distributed. Divide into 12 pieces (weighing for accuracy if you like – around 82g each) and shape each into a round ball. Put on a large baking sheet lined with baking paper, with a little space in between each to allow for rising. Cover and leave for 30 minutes-1 hour or until risen.

Heat the oven to 200C/fan 180C/gas 6. Mix the 5 tbsp of flour with 5 tbsp of water to make a smooth paste and transfer to a piping bag with a small hole. Pipe a line across the tops of the risen buns, then another line the other way so each bun is topped with a cross. Scatter the buns with the parmesan, and bake for 25-30 minutes or until golden and well risen. Leave to cool on a wire rack.