550 g strong white bread flour, plus 3tbsp for the crosses and extra for dusting
2x7g sachets fast-action dried yeast
1 1/2 tsp. salt
2 small apples, peeled, cored and grated (130g total weight)
125 g Cheddar, finely grated
1 egg, beaten
1 tsp. mustard powder
Directions
Step 1Heat the milk in a saucepan until just starting to bubble around the edge. Remove from the heat immediately and stir in the butter to melt. Allow to cool slightly.
Step 2In the bowl of a freestanding mixer fitted with a dough hook, mix together the flour, yeast, salt, apples and cheese. Make a well in the middle and pour in the lukewarm milk mixture. Knead for 5–7min, until smooth, then cover with a clean tea towel and leave to rise in a warm place until doubled in size, approximately 1hr.
Step 3Once risen, knock back on to a lightly floured work surface and knead briefly again. Shape into 9 buns and place in a lightly oiled 24cm square tin. Cover with a clean tea towel and allow to prove for approximately 1hr, until doubled in size.
Step 4Preheat the oven to 200°C (180°C fan) mark 6. Brush the buns all over with the egg. Mix 3tbsp flour with the mustard powder and 3tbsp water until you have a paste thick enough to pipe. Transfer to a piping bag fitted with a 5mm plain nozzle. Pipe crosses on to the buns and bake for 20–25min, until golden.
GH TIP
You can do the second prove overnight in the fridge and bake in the morning for fresh warm buns for breakfast.
Per serving:
Calories: 376
Protein: 12g
Fat: 12g
Saturates: 7g
Carbs: 53 g
Sugars: 7g
Fibre: 2g
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Linzi joins the Good Housekeeping team as Kitchen Manager, looking after the brand-new, state-of-the art test and demo kitchens based in the heart of Leicester Square. With over a decade of experience producing food content for leading brands, she’s won awards for her recipes, battled Christmas dinners in July, and spent a lot of time pondering the next big food trend (no more pistachio, please!) Originally from the North East of Scotland, she lives in West London with her Italian husband and twin daughters, feeding them a variety of haggis and ragu - depending on the mood!
