Cheese & Marmite Hot Cross Buns

Easter is often a parade of sweetness – and while there’s a place for that, we prefer to take things somewhere a little more… indulgent.

These vegan cheese and Marmite hot cross buns are soft, golden, and quietly complex. A savoury take on tradition, where deep umami replaces sweetness, and each bite leans more towards a cheeseboard than a dessert plate.

Serve them warm, split open, with something creamy, tangy, and cultured melting into the crumb. This is where hot cross buns become something altogether more grown-up!

This recipe was adapted by Honestly Tasty, from Kellie’s Food To Glow’s savoury marmite buns.

Ingredients

• 300ml oat milk
• 2 tbsp Marmite
• 50g vegan butter
• 500g strong white bread flour
• 100g Camden Cultured Original (frozen, grated)
• 1 tbsp sugar
• 1 tsp salt
• 7g fast-action yeast
• 1 flax egg (1 tbsp ground flaxseed + 2.5 tbsp water)
• Mixed seeds

For the cross:

• 2 tbsp flour
• Water

To finish:

• Vegan butter (for a soft glaze)
• A cultured vegan cheese to serve – something creamy, tangy, and spreadable

Method

1. Place the oat milk in a saucepan and bring to a fast simmer. Remove from the heat, then stir through the Marmite and vegan butter. Leave to cool until just warm.
2. In a large bowl, combine the flour, sugar, salt, and yeast. Make a well in the centre and pour in the warm milk mixture, followed by the flax egg. Mix until a sticky dough forms, finishing with your hands as needed.
3. Mix in the grated cheese (grate from frozen for best results!) and then turn out onto a well-floured surface and knead – stretching, folding, and working the dough until it becomes smooth, elastic, and supple (around 5 minutes).
4. Transfer to an oiled bowl, cover, and leave somewhere warm to rise for 1 hour.
5. Once risen, knead through the seeds until evenly distributed. Return to the bowl, cover again, and leave to rise for a further hour.
6. Divide the dough into 12 even portions. Shape into smooth rounds and place onto a lined baking tray, leaving space between each. Cover and leave for a final prove, until softly puffed.
7. Preheat the oven to 200°C.
8. Mix the flour and water into a smooth paste and pipe crosses across each bun – neat lines or something more rustic.
9. Bake for around 18 minutes, until golden and fragrant.
10. While still warm, brush with vegan butter to create a soft, glossy finish.