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Spicy Courgette and Cheddar Swirl Buns

A savoury snack or brilliant breakfast, these Spicy Courgette and Cheddar buns are incredibly more-ish!

For the bun dough

  • 50g unsalted butter

  • 100ml milk

  • 1/2 tsp salt

  • 25g plain flour

  • 225g strong white flour

  • 1 tsp fast-action yeast

  • 2 tbsp caster sugar

  • 1 free-range egg

  • olive oil, for greasing

For the filling and topping

  • 1 free-range egg, beaten

  • 1/2 jar of In a Sticky Pickle's Spicy Courgette Chutney

  • Plenty of grated Cheddar Cheese

Start by heating the butter, milk and salt in a saucepan until the butter is melted, stirring to prevent burning. Once that is done, let it cool to a lukewarm temperature. In a large bowl, stir together the flours, yeast and sugar until combined. Make a well in the centre and crack in the eggs. Pour in the milk/butter mixture and stir everything together to form a sticky dough. 

Flour the work surface and turn the dough out onto it and knead vigorously for 5-8 minutes. We used a silicone scraper to pull the dough from the work surface. It was a very sticky dough, but adding small amounts of flour as you knead will help with this. Keep kneading until the dough is considerably less sticky, smoother and more elastic.

When it reaches this pint, shape into a ball, and put into a large bowl that has been greased with olive oil. Cover the bowl with a clean tea towel and set aside in a warm place to prove for an hour, or until doubled in size- we put it on a counter next to a radiator for extra warmth.

We also used the proving time to grate the cheese- make sure you grate enough to cover the dough generously once it has been rolled out.

When the dough has risen, turn out onto a floured work surface and gently roll out into a 18x12cm rectangle. Spread the Spicy Courgette chutney evenly over the dough with the back of a spoon. Sprinkle over the cheese and then, with the longest edge closest to you, roll the dough up into a cylinder. Cut into 6 even slices.

Place each slice onto a baking paper-ed baking tray, so you can see the swirl from the top, egg wash them and top with a little extra cheese. Cover with a clean tea towel again for half an hour and set aside to prove again for 30 minutes.

While they're proving again, pre-heat the oven to 200C/180C Fan/Gas 6, and bake them for about 12 minutes.

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