Flaouna-style hot cross buns Miriam Nice


  • 500g strong white bread flour, plus extra for dusting
  • 7g sachet fast-action dried yeast
  • 50g golden caster sugar
  • 1 ½ tsp cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 250g halloumi, chopped into chunks

    Halloumi

    ha-loo-mee

    A semi-hard chewy, white cheese originating from Cyprus and made from cow’s, goat’s or…

  • 150g raisins
  • 2 tbsp chopped mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 beaten egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tbsp sesame seeds
  • 50g plain flour
  1. Mix the bread flour, yeast, sugar, cinnamon, oil, 2 tsp sea salt and 350ml warm water in a bowl with a spoon first, and then with your hands. Add the halloumi, raisins and mint and continue to knead (or use a mixer fitted with a dough hook) for around 10 mins until it feels less sticky. Shape into a ball, return to the bowl and cover. Leave to rise for about 1 hr or until doubled in size (or leave in the fridge overnight).

  2. Knock the air out of the dough. On a floured surface, shape into eight buns. Put the buns on a baking tray lined with baking parchment (no more than 2cm apart) and prove somewhere warm for 1 hr or until well risen.

  3. Heat oven to 220C/200C fan/gas 7. Brush the bun tops with egg. Sprinkle on the sesame seeds. Mix the plain flour with water to make a paste, transfer to a piping bag and pipe crosses on top. Bake for 25-30 mins or until golden and risen. Serve warm.

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