Pancetta & Cheese Hot Cross Buns

Method

1. Place all ingredients, except the maple syrup and 100 g of the cheddar, into a mixer fitted with a dough hook. Mix on medium–high speed for 6–8 minutes, until the dough begins to come away from the sides of the bowl. If the dough is still too wet or sticky, add a little extra flour, one spoonful at a time, until it pulls away cleanly.
2. Transfer the dough to a lightly floured bowl, cover and place in a warm, draft-free spot for 2–3 hours, or until doubled in size.
3. Turn the dough out onto a lightly floured surface and divide into 12 even portions. Roll each portion into a tight ball.
4. Arrange the dough balls on a floured baking tray, spacing them 5 mm 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 lightly golden.
7. Remove from the oven and sprinkle with the remaining 100 g of cheddar. 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 crisp.
9. Meanwhile, bring the maple syrup to the boil over high heat, then reduce and keep warm.
10. Remove the buns from the oven, brush generously with the warm maple syrup and allow 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.