Red Fox and Chilli Hot Cross Buns

A cheesy twist on a classic!

These delicious Red Fox and chilli Hot Cross Buns have a delightful fusion of savoury flavours and are perfect simply spread with butter or filled with bacon for an indulgent Easter breakfast.

Ingredients:

275ml milk, warm (not hot)
7g fast-action dried yeast
2 tbsp caster sugar
325g strong white bread flour 300g plain flour, plus extra to dust
1 tsp fine salt
1⁄2-1 tsp mild chilli powder
1/2 tsp paprika
1⁄4 tsp garlic powder
3 medium free-range eggs (2 beaten together, plus 1 beaten separately for the glaze)
45g butter, softened
250g Belton Farm Red Fox Cheese, finely crumbled and grated – 200g for in the dough mixture, 50g for topping
1 red chillies, deseeded and finely chopped
300g streaky bacon (optional)

Ingredients for the crosses:
2 tbsp plain flour
1 tsp cornflour
Sufficient water to make a paste the consistency of thick cream

Method:

1. Put the warm milk, yeast and sugar in a large mixing bowl or the bowl of a stand mixer, stir to dissolve the yeast and sugar, cover with a clean tea towel and set aside for 15 minutes for the yeast to activate (the mix will go a bit frothy).
2. Add the flours, salt, spices and the 2 beaten eggs to the yeast mixture, then bring together with a wooden spoon or mix on a low speed until the mixture begins to come together into a slightly sticky dough.
3. If making by hand, turn out the dough onto a lightly floured surface and knead in the butter, piece by piece, until combined. If making in a stand mixer, turn up to medium and add the butter in the same way. Either way, knead for 5-10 minutes until the dough is smooth and elastic.
4. Add the cheese and chillies, then knead until evenly incorporated. Lightly grease the bowl, return the dough to it, cover with a clean tea towel and leave to rise at room temperature for 1-2 hours until doubled in size.
5. Turn out the dough onto the work surface and divide into 12 even pieces. Shape into buns and set 2cm apart on the prepared baking sheet so they have space to expand. Cover with a clean tea towel and leave to prove (rise a second time once shaped) at room temperature for about 1 hour.
6. Heat the oven to 200°C/180°C fan/gas 6. Put all the ingredients for the cross topping in a mixing bowl to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. Whisk until smooth and thick, then scrape into the prepared piping bag.
7. Brush the buns with beaten egg and allow to dry, sprinkle over the extra grated cheese. Pipe over the crosses, then brush with egg again. Put the buns in the oven, turn it down to 180°C/160°C fan/gas 4 and bake for 15-20 minutes until golden and cooked. Cool on a wire rack.
8. Serve, fresh or toasted, with butter and fried bacon.