Savoury Hot Cross Buns

1.

In a large bowl, combine 400g of the strong flour, the cheese and olives, and season with pepper.

2.

Make a well with a wooden spoon in the dry ingredients and add the butter and yeast to the well.

3.

Place the milk in a plastic jug and microwave for 30 seconds to 1 min, until the milk is lukewarm. Allow it to cool tp room temperature, if it has overheated.

4.

Beat 1 egg into the milk and pour into the well in the bowl.

5.

Stir together with a wooden spoon in a figure of eight.

6.

When the mixture has come together into a wet dough, dust your hands with flour and knead for 10 mins within the bowl, until the dough is smooth.

7.

Transfer the dough to a clean bowl and cover with an airtight wrap, then leave in a warm place for 1hr 20 mins and doubled in size. Grease a large baking tray. Knock the air out of the dough by pushing it was a clenched fist and then separate the dough into 10 equal pieces.

8.

Roll each piece into a ball and place on the prepared tray, about 1cm away from each other, then cover loosely with an airtight wrap. Stand, in a warm place, for 30 mins or until doubled in size.

9.

Preheat the oven to 200°C/gas mark 6. In a small pot, mix together the remaining flour with the cold water, and mix into a smooth paste. Transfer the paste to a plastic piping bag and snip the end with scissors so a thin line of paste can be squeezed out.

10.

Pipe a cross on each bun. Beat the egg yolk in a small bowl, then brush the buns, avoiding the crosses. Bake for 20-25 mins until golden. Allow to cool and serve.