Flaouna-style hot cross buns

A flaouna-style hot cross bun for a Cypriot twist on our favourite Easter bake. Add halloumi cheese and a sprinkling of sesame seeds for a flavour sensation

Prep:15 mins
Cook:30 mins
plus 1 hr rising and 1 hr proving

Serves 8
Easy

Nutrition per serving

kcal 488
fat 14g
saturates 6g
carbs 71g
sugars 19g
fibre 3g
protein 18g
salt 2.22g

Ingredients

500g strong white bread flour, plus extra for dusting
7g sachet fast-action dried yeast
50g golden caster sugar
1 ½ tsp cinnamon
3 tbsp olive oil
250g halloumi, chopped into chunks
150g raisins
2 tbsp chopped mint
1 beaten egg
2 tbsp sesame seeds
50g plain flour

Method

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).
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.
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.