Pancetta & Cheese Hot Cross Buns

Method

1. Place all the ingredients, except the maple syrup and 100g of the cheddar cheese, in a mixer with a dough hook. Mix on medium-high speed for 6- 8 minutes until the dough starts to come away from the sides of the bowl. If the dough is still too wet or sticky, add a little more flour, one spoonful at a time, until it begins to pull away from the bowl.
2. Transfer the dough to a lightly floured bowl, cover and place in a warm, dark spot to rise for 2-3 hours or until doubled in size.
3. Turn the dough out onto a lightly floured surface and divide it into 12 even portions. Roll each portion into a tight ball.
4. Place the dough balls on a floured tray, spacing them 5mm apart. Cover with a damp tea towel and set aside for 1 hour to rise slightly.
5. Preheat the oven to 200°C.
6. Splash a little water into the oven to create steam (this helps the buns expand before forming a crust), then bake for 15-20 minutes or until golden.
7. Sprinkle the buns with the remaining 100g of cheese and arrange the pancetta strips on top in a cross pattern, overlapping slightly.
8. Return to the oven and bake for a further 5-10 minutes, or until the pancetta is crispy.
9. Meanwhile, bring the maple syrup to a boil over high heat, then keep warm.
10. Remove the buns from the oven, brush them with the warm maple syrup and allow them to cool for 30 minutes before serving.

1. Find Barossa Fine Foods Pancetta in Woolworths supermarkets nationwide, as well as in select leading independent supermarkets and Barossa Fine Foods retail stores across South Australia.