Cheesy hot cross buns

Method

• step 1

  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.

• step 2

  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.

• step 3

  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.

• step 4

  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.