Mini Egg chocolate hot cross buns
Total time:Plus proving time
Skill level: Bit of effort
Costs: Cheap as chips
Take hot cross buns to the next level with this recipe which combines a rich chocolate mixture, white chocolate crosses and crunchy Mini Eggs hidden in the middle. Try them for afternoon tea, toasted and spread with marmalade for a classic chocolate orange combination or top with melted chocolate, chopped nuts and fruit as a naughty Easter dessert. Why not get the kids to help make them if they’re around the house in the holidays? They’re sure to love these classic bakes with a chocolate twist.
IngredientsFor this Easter recipe you will need:
- 450g plain white bread flour
- 25g cocoa powder
- 1tsp salt
- 85g chopped butter
- 100g caster sugar
- 14g dried yeast
- 1 large egg
- 190ml warm milk
- 150g Mini Eggs
- 50g white chocolate
- 2tbsp marmalade (to glaze)
If you don't have a piping bag you can snip the corner off of a sandwich bag and use that instead.
- Whisk the dry ingredients together in a bowl. Add the butter and rub together until the mix looks like breadcrumbs. Whisk the egg and milk together and pour onto the dry ingredients. Stir to combine.
- Turn out onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Place it in a lightly oiled mixing bowl, cover with clig film and leave in a warm place for 2 hours until it has doubled in size.
- Once risen, remove the dough from the bowl and knead through the chocolate Mini Eggs.
- Split the mixture into 12 evenly sized buns and roll to make the tops look smooth and shiny.
- Leave on a lightly greased tray, slightly seperated in rows for another hour or so, covered loosly with cling film, until doubled in size again.
- Preheat your oven to 200°C/392°F/Gas Mark 6. Score crosses in the top of each bun with a sharp knfie. Bake in the middle of the oven for 20 minutes until risen and slightly firm. Remove from the oven and leave to cool.
- Heat the marmalade and brush onto the buns to glaze.
- Melt the chocolate and spoon into a piping bag. Pipe croses into the dents on top of the buns.
Fancy making traditional hot cross buns? Try our classic hot cross buns recipe