Mini Egg chocolate hot cross buns Recipe

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makes:

12

Skill:

medium

Cost:

cheap

Total Time:

00:45
Plus proving time

Prep:

00:25

Cooking:

00:20

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.

Ingredients

  • For 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)

Method

  • 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.

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Top Tip

If you don't have a piping bag you can snip the corner off of a sandwich bag and use that instead.

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