Cure & Simple - Recipe

The Recipe

Bacon, Manchego & Spring Onion Hot Cross Buns
Serves: 17 | Cooking time: 1 hour 10 mins (plus 1½ hours proving time)
NEW
Ingredients
  • 600g strong white bread flour, plus extra for dusting
  • 1 tsp salt
  • 1 tbsp smoked paprika
  • 1 x 7g sachet fast-action dried yeast
  • 300ml milk
  • 40g unsalted butter, cubed
  • 2 large free-range eggs
  • 100g Cure & Simple Original smoked back bacon, finely diced
  • 1/2 tbsp olive oil
  • 3 spring onions, finely sliced
  • 75g manchego, crumbled
  • 2 tbsp chilli jam (optional)
Method
  1. Place 500g of flour, followed by the salt, smoked paprika and yeast into a large mixing bowl and use a whisk to combine it thoroughly. Gently heat the milk and butter in a small saucepan until the butter has melted and the milk is warm, but not hot. Crack one of the eggs into the milk and melted butter and whisk to combine. Gradually pour the mixture into the dry ingredients, using your hand to bring it together into a firm dough. You may not need all the milk
  2. Dust a clean worktop with some flour and knead the dough for 10 minutes until the dough is smooth and elastic. If you prefer, you can do this in an electric mixer with a dough hook. Place the dough back into the mixing bowl, cover, and leave to prove in a warm place for 1 hour or until it has doubled in size
  3. While the dough is proving, fry the finely diced bacon in a pan with the olive oil until the fat is just starting to crisp, then leave to drain and cool on a piece of kitchen towel
  4. Once the dough has doubled in size, lightly dust the worktop with flour and tip the dough out. Press the dough down into the worktop to knock out the air then scatter over the cooked bacon, sliced spring onions and crumbled manchego. Press the filling ingredients firmly into the dough, then fold it in half and knead for a couple of minutes until the ingredients are thoroughly combined. Don’t worry if some of them fall out, just press them back into the dough
  5. Line a large baking sheet with baking paper and divide the dough into 17 equal pieces. Roll each piece into a small ball and arrange the buns on the baking tray in a spiral shape, leaving a small gap between each bun. Cover with clingfilm and leave to prove for a further 30 mins. Meanwhile preheat the oven to 180ºC/200ºC/gas mark 7
  6. Beat the other egg in a small bowl and gently brush it over the top of each bun. To make the crosses, sift the remaining 100g of flour into a small mixing bowl and mix in 1 tbsp water at a time until it comes together as a thick paste. Spoon the paste into a piping bag, snip a small hole in the end of the bag and pipe two lines across each bun to form the cross. Alternatively, you can use a spoon to drizzle the lines across the buns
  7. Bake in the oven for 25-30 minutes until golden. While the buns are baking, gently heat the chilli jam with a splash of water over a low heat. As soon as the buns are cooked, brush the jam glaze all over and leave them to cool on a wire rack. Serve with lashings of butter

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Our passion for high quality, welfare friendly produce has led us to expand our range. Now in addition to our outstanding range of hand cured, air dried bacon we bring you a selection of steaks. All our beef comes from award winning British native breeds, the cattle are grass fed and farmed using traditional, sustainable farming practices. Our steak selection includes Chateaubriand from Chappel Smokehouse beef, and dry-aged ribeye, sirloin, rump and t bone steak cuts from Dedham Vale beef