Wild Garlic & Rosemary Hot Cross Buns

Ingredients

150ml whole milk

50g unsalted butter

75ml water

50g wild garlic, leaves, stalks and flowers

20g rosemary

450g strong white bread flour

7g instant yeast

10g salt

1 large egg, beaten

120g mature cheddar, grated

40g parmesan, grated

oil for greasing

For the cross

8 tbsp flour

7 tbsp water

1 tsp finely chopped wild garlic leaves

1 tsp finely chopped parsley

Method

In a saucepan, combine the milk, butter and water then over a low heat gently warm until the butter has melted, take off the heat and allow to cool slightly.
Finely chop the wild garlic and rosemary, then add to the warm milk mixture stirring to combine.
In a large bowl combine the dry ingredients, make a well in the centre then pour in the milk mixture and the egg. Bring together to form a rough dough, lightly dust a work surface and knead until you have a soft firm dough that springs back when poked with your finger.
Place dough in a clean well oiled bowl, tightly cover with clingfilm or place a cloth over the bowl and leave in a warm place until at least doubled in size. approx. 1 hour.
After dough has doubled in size gently punch it down then add the cheese and knead together. Shape in to 12 rounded balls. Place on a greased baking tray, then cover with greased clingfilm, allow the dough to double in size again.
Pre-heat the oven to 220C, 200 fan, gas mark 6.
After final proving, make a paste using flour, water and the herbs then transfer to a piping bag. Brush the buns with a beaten egg then pipe on a cross.
Bake in the oven for 15-20 minutes until golden brown.
Transfer to a wire rack to cool completely or serve slightly warm.