Cheesy Bunny Buns

• milk↗250ml ml

  plus a drop

• strong white bread flour↗350g g

  plus extra for dusting

• instant dry yeast↗5g g
• fine sugar1 tsp tsp
• flavorless oildrizzle of

  e.g., rapeseed or sunflower

• butter↗100g g
• high-quality cheddar↗75g g

  grated

• chivessmall bunch of

  chopped

Step-by-step instructions

1. 1

   Warm the milk in a saucepan over low heat – if you have a thermometer, the temperature should be around 40 °C, or simply until warm to the touch. Add the flour, yeast, sugar and 1 tsp salt into a large bowl.

2. 2

   Add the warm milk and stir with a wooden spoon to form a sticky dough. Turn the dough onto a work surface and knead for 8‑10 minutes until soft and elastic. Or use a mixer with a dough hook and knead for 5 minutes. Lightly oil the bowl, return the dough to it, cover with a kitchen towel and let rise in a warm place for 1‑2 hours, or in the refrigerator overnight, until the dough doubles in size.

3. 3

   Place the dough on a lightly floured surface and stretch into a rectangle. Using a rolling pin, roll it out to 40 × 30 cm. Spread butter, then sprinkle grated cheddar and chives. Roll it up into a sausage shape.

4. 4

   Line a baking tray with parchment paper. Cut the dough into 12 equal pieces, keeping the cut sides up. Slightly unroll the end of each bun, then shape rabbit ears by folding the dough into a zigzag. Place the buns on the tray, leaving enough space between them, and cover with a kitchen towel. Let rise in a warm place for 30 minutes to 1 hour until they puff up slightly.

5. 5

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Brush the buns lightly with milk, then bake for 20‑25 minutes until golden. Store in an airtight container for up to two days.