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Savoury garlic & cheese hot cross buns

Try our delicious hot cross buns with a twist; filled with Mozzarella and Cheddar cheese. The addition of sautéed garlic in butter gives these Easter faves a unique and rich savoury taste!
Course Breakfast, Snack


For the buns

  • 2 garlic cloves + 2 tablespoons butter, chopped and sautéed
  • 2 medium eggs
  • 4 gr dry yeast
  • 1 tbsp sugar
  • 600 gr strong flour
  • 2 tsp salt
  • 50 gr Cheddar cheese, crumbled
  • 75 gr Mozzarella cheese, shredded
  • 250 ml milk
  • 50 gr butter, softened

For the cross filling

  • 25 gr white flower
  • 40 gr icing sugar
  • ½ tsp finely ground black pepper
  • 3 tbsp milk
  • 1 tbsp Cheddar cheese
  • 1 tbsp Mozzarella cheese
  • 2 tbsp butter, melted
  • 1 egg beaten


  • Heat 2 tablespoons of butter in a pan and sauté chopped garlic cloves.
  • In a large mixer bowl, combine dry yeast, sugar and flour.
  • Add in salt, sautéed garlic and cheese. Then add one egg and mix. Follow with adding the other egg.
  • Knead with the mixer for 5 minutes. Pour in milk and keep kneading for 10 more minutes.
  • Once the dough feels smooth and less sticky, add in softened butter.
  • Take out the dough, grease the bowl with butter and put the dough back in.
  • Cover with a moistened towel and let it rise at room temperature for 30 minutes.
  • Then cover the bowl with a plastic bag and put it on the fridge for around 6-8 hours.
  • Take the dough out of the bowl and flatten it a little bit with your hands.
  • Divide into 10 even pieces. Shape into round buns and place on a baking tray lined with parchment paper.
  • Cover with a moist towel and let them rise for around 45 minutes until they have doubled in size.
  • Preheat the oven to 200°C.
  • In a large bowl, combine all the cross filling ingredients except eggs.
  • Blend until combined using a hand blender.
  • Fill a pipe with the batter and shape crosses over the raw buns.
  • Brush buns with beaten egg and bake for 45 minutes until golden.






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