3 eggs, 2 beaten together and one beaten separately to glaze
100g Wyke Vintage cheddar, grated & divided
Small bunch chives, snipped
To make the cross
6 tbsp plain flour
6 tbsp cold water
1 tsp nigella seeds
Method:
Heat the milk and butter together in a saucepan until the butter melts, but don’t allow the mixture to bubble. Remove from the heat and set aside. Mix both flours, salt, yeast and sugar in a bowl to form a dough. Pour in the warm milk and 2 beaten eggs and stir to forma dough.
Knead for 10 minutes until smooth. Place in an oiled bowl and cover with a clean tea towel. Set aside to prove until doubled in size (about 1 hour)
Preheat the oven to 190C.
Knock back the dough and scatter over 1/2 the cheese and chives. Knead for a couple of minutes to distribute everything evenly.
Divide the dough into 12 balls and scatter the remaining cheese in 12 little mounds on a greased baking sheet, spaced 3cm apart. Lower the shaped dough balls over the top of the cheese. Cover with a clean tea towel and prove again until plump for 15 – 20 minutes. Meanwhile, mix the flour with the water and nigella seeds to make a paste (you may need to adda drop or two more of water if it’s stiff). Scrape into a piping bag and snip a½ cm opening in the end. Once the buns have risen, pipe crosses onto the top of each one. Glaze with the remaining beaten egg.
Bake in the oven for 15 minutes. Allow to cool for at least 10 minutes before serving with butter, or alongside Easter lunch as the ultimate bread roll.
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