With an influx of chocolate eggs and traditional British hot cross buns, Easter is an easy time to overindulge on sweet treats. For those whose tastebuds are tickled by savoury delights, VEGEMITE and Cheese Hot Cross Buns are the perfect alternative.
A delicious take on the classic combining the iconic Aussie spread and parmesan cheese, these buns contain B vitamins to kick start the day. Best served warm with a spread of butter, VEGEMITE and Cheese Hot Cross Buns are just another way to enjoy Australia's most loved breakfast spread.
Give Easter and Australia's favourite spread a twist with this mouth-watering recipe:
Preparation Time: 30 minutes
Cooking Time: 20 minutes
10g dried yeast
1 cup lukewarm water
2 eggs, lightly beaten
¼ cup VEGEMITE
1 tablespoon caster sugar
20g butter, melted
3½ cups flour, sifted
¾ cup shredded Parmesan cheese
1 tablespoon water
1 VEGEMITE 145g Tube, for topping
COMBINE the yeast and warm water in a large bowl and mix until yeast is dissolved. Add the eggs, VEGEMITE, sugar and butter and whisk to combine. Stir in the flour and cheese and mix until combined then knead for 5-8 minutes on a floured surface until the dough is smooth and springy. Place the dough into a clean bowl and cover. Set aside in a warm place to rise for approx. 1 hour or until doubled in size.
KNOCK back the dough then knead lightly. Divide into 12 even portions. Knead each lightly then stretch each ball out slightly and place ½ teaspoon VEGEMITE onto each and roughly knead through. Roll each into a smooth bun and place on a greased baking tray with 1cm gap between them. Set aside in a warm place
for 20 minutes or until doubled in size.
BEAT together egg and water then brush over the buns. Using the VEGEMITE tube, squeeze crosses onto the buns.
BAKE in a hot oven 200°C for 15-20 minutes or until golden and bases are crisp and sound hollow when tapped. Cool on a wire rack.