You will need:

Ingredients:

- 150ml Whole Milk, plus extra for brushing
- 50g Butter
- 75ml Water
- 450g Strong White Bread Flour
- 8 tbsp Strong White Bread Flour (for the crosses)
- 1 tsp Salt
- 7g Sachet of Fast-Action Dried Yeast
- 1 Large Egg
- Oil, for greasing
- 100g Chuckling Cheese Chocolate & Orange Easter Egg Cheddar
- Chocolate Spread, for topping
- Whipped Cream, for topping
- Mini Eggs, for topping

Method:

1. Heat the milk, butter and 75ml water in a small saucepan over a low heat for 1-2 minutes until the butter starts to melt. Remove the mixture from the heat and stir until the butter is completely melted. Set aside to cool slightly. 
 

2. In a large mixing bowl, add the 450g flour and make a well in the center. 
 

3. Pour the 1 tsp salt, yeast sachet and milk mixture into the well of the flour. 
 

4. Beat the egg separately and pour this into the well of your flour mixture. 
 

5. Mix together to form a rough dough. 
 

6. Lightly flour your work surface and place your dough onto the work surface. Knead for around 10 minutes until soft, smooth and elastic. 
 

7. Transfer the dough to a lightly oiled bowl, cover with cling film and leave to rise in a warm place for around 1-2 hours until the dough has doubled in size.
 

8. Once the dough has risen, remove the cling film and gently punch out the air. 
 

9. Place the dough onto a lightly floured work surface and slightly flatten it out to scatter over the Cheddar and press it into the dough. 
 

10. Pull up the edges of the dough to enclose the cheddar, then knead for 2 minutes to evenly distribute the cheese throughout the dough. 
 

11. Divide the dough into 12 equal pieces (around 75g each) and shape each into a round bun. Transfer the buns onto a large baking sheet lined with nonstick baking paper. Place the buns quite close together but not touching. 

12. Cover loosely with oiled cling film, and leave the buns to rise in a warm place for 45-50 minutes.
 

13. Preheat the oven to 220°C, fan 200°C, gas mark 7. 
 

14. Using a pastry brush, lightly brush the buns with milk. 
 

15. Misk 8 tbsp of flour with 7 tbsp water to make a smooth paste. Transfer the paste into a piping bag fitted with a small round nozzle. Pipe a line across each row of buns, then repeat in the other direction to create crosses. 
 

16. Bake for 15-20 minutes until golden brown. 
 

17. Transfer the buns to a wire rack to cool completely, or serve them slightly warm. 
 

18. Delicious served on their own for a cheesy treat, or for something sweeter, cut each bun in half, spread chocolate spread on both sides, top with whipped cream and finish with mini eggs.