The addition of cheese brings a savoury depth to this seasonal classic.
750g strong bread flour, plus an extra
5 tbsp for crosses and dusting
3 x 7g sachets fast-action yeast
2 tsp salt
500ml whole milk, warm
150g mature cheddar
75g parmesan, grated
1) In a bowl, mix the flour, yeast and salt. Make a well in the centre and pour in the milk. Mix with a wooden spoon, then with your fingers, until you have a soft dough. Knead for 8-10 minutes, then return to the bowl, cover with oiled clingfilm and put in a warm place until doubled in size (1 hour).
2) Tip out the dough onto a lightly floured surface. Add most of the cheddar, kneading to incorporate. Shape into 12 buns and place on a lightly floured tray, with a 3cm gap between each. Loosely cover with the oiled clingfilm and leave to prove until nearly doubled in size (30 minutes-1 hour). Preheat the oven to 200C/gas mark 6.
3) Mix the 5 tbsp flour for the crosses with the parmesan and 5 tbsp water. Spoon the mixture into a piping bag and pipe a cross across the top of each bun. Scatter with the remaining cheddar and bake for 20-25 minutes, until golden.