Ham, Scallion and Swiss Hot Cross Buns
Makes 12 buns
Ham, Scallion and Swiss Hot Cross Buns
Ingredients
3/4 cup (175 mL) 2% milk, room temperature
3/4 cup (175 mL) water, room temperature
Pinch saffron threads
1 pkg dry instant yeast 2 1/4 tsp (11 g)
2 large eggs, room temperature
2 cups (1 L) all purpose flour
1/2 cup (125 mL) vegetable oil
3 tbsp (45 mL) sugar
1 1/2 tsp (7 mL) salt
1 1/2 cups (375 mL) diced ham, cut into 1/2 inch (1 cm) cubes
1 cup (250 mL) chopped scallions (green onion)
1 cup (250 mL) coarsely grated Swiss cheese, plus extra slices for making crosses
1 egg mixed with 2 tbsp (25 mL) water for brushing
Directions
1. In a mixer fitted with a dough hook, combine milk, water, saffron and yeast. Let sit for 5 minutes. Add eggs, flour, oil, sugar and salt and blend over low speed for about 5 minutes (dough will feel sticky). Stir in ham, scallions and grated Swiss to combine. Transfer dough to a lightly oiled bowl, cover and chill overnight.
2. Turn dough out onto a lightly floured surface and cut into 12 pieces. Shape each piece into a ball and place in a greased 12 cup muffin tin. Cover loosely and let rise 1 hour.
3. Preheat oven to 350°F (180°C)
4. Brush tops of buns with egg mixture and place thin slices of Swiss cheese on each to create a cross. Bake for 25 to 30 minutes until tops are a rich golden brown. Cool in pan for 15 minutes, then turn buns out to cool completely.