Cheesy prosciutto Easter buns are a savoury twist on traditional fruit hot cross buns. Filled with mozzarella and parmesan cheese topped of with a crispy prosciutto cross.
This year on Good Friday instead of having traditional spicy fruit filled buns, why not try some savoury hot cross buns?
I’m a savoury girl at heart and couldn’t resist playing around with savoury Easter bun flavours. There is a generous amount of sweet hot cross bun varieties out there, but where are the savoury alternatives?
Easter buns the thyme factor
You can swap out the dried thyme for fresh. Replace the 2 tablespoons of dried thyme with 1/4 cup of fresh.
Not into thyme? You could also replace this with equal amounts of oregano. Rosemary or chives will also work, but add half the quantity and make sure to chop your rosemary finely for these Easter buns.
Needing more prosciutto?
The prosciutto cross on top is a lovely salty contrast, but I was left wanting more. The next morning for breakfast I warmed one of the buns up, halved, liberally spread with butter and placed paper thin slices of prosciutto on top, quite decadent.
If you want to bump up the prosciutto factor of your savoury Easter buns reduce the parmesan quantity by 50g. Then add 50 grams of finely chopped prosciutto with your cheese.
How to eat your Easter buns hun
These savoury hot cross buns are best served straight from the oven. Hot, and then slathered with butter. They can be made the day before and reheated before serving.
Become a subscriber and don’t miss a single delicious recipe, restaurant review or travel adventure.
More Easter Recipes
Hot Cross Buns – Fig and Apricot
Hot Cross Bun Ice Cream – a must make!
Easter Egg Nests – made in 5 minutes
Easter Chocolate Mud Cakes – using Russian piping tips
Three must have Easter Cocktails – to get your bunny hopping
PIN ME TO EAT ME LATER
Cheesy Prosciutto Easter Buns
- 700 grams plain flour sifted
- 8 teaspoons (2 tablespoons) caster sugar
- 16 grams dried instant yeast
- 8 teaspoons (2 tablespoons) dried thyme
- 1 teaspoon salt
- 250 grams grated parmesan cheese
- 125 grams grated mozzarella cheese
- 300 ml milk
- 100 grams unsalted butter
- 2 egg 1 for dough, 1 for wash
- 4 slices of prosciutto 6 if making smaller buns
- 12 teaspoons (3 tablespoons) cold water
- Combine flour, sugar, yeast, thyme, salt and cheeses in a large bowl. If you have a stand mixer, use your largest mixer bowl (then you can use your dough hook instead of hand kneading).
- Place milk and butter in a medium saucepan. Warm gently until butter melts, should be tepid in temperature. Whisk 1 egg in to the butter/milk mixture.
- Make a well in the centre of the flour mixture and add milk. Stir until combined and then turn dough out onto a floured surface and knead for 10 minutes until smooth. Alternatively mix dough on your stand mixer using dough hook until mixture is smooth.
- Place dough in lightly oiled bowl, cover with plastic wrap and stand in warm place for 40 minutes or until doubled in size.
- Knock back dough and cut into 12 (or 16 for smaller buns) equal pieces. Knead each piece in to a ball, place in a lightly greased lamington tin.
- Cover with a damp tea towel and stand in a warm place for 40 minutes or until doubled in size.
- Preheat oven 220 degrees C.
- Cut your prosciutto in thirds length wise, then cut strips in half.
- In a small bowl whisk egg and water to make egg wash.
- Brush buns liberally with egg wash. Take two strips of prosciutto and place on top of bun to form a cross.
- Place buns in oven and bake for 10 minutes. Then reduce temperature to 200 degrees C and bake for another 20 minutes until golden. When buns are ready they will sound hollow when tapped.
- Remove from tray and allow to cool on wire rack or serve immediately.