Recipe: Mini egg Easter buns
- Body Content
-
These are the ultimate sweet treat, definitely not one to have every day but perfect with a cup of tea or even slightly warmed as a dessert the next day. You can flavour them like a cinnamon bun or add some orange zest to make the chocolatey orange flavour.
Mini Eggs are cute but these are just as good made with chocolate chips or replace the chocolate with juicy sultanas for a fruity version.
Happy Easter Baking!
Ingredients
1 tbsp sugar
2 x 7g sachets of yeast
200g plain flour
200g bread flour
1 tsp salt
200ml lukewarm milk
1 egg yolk
50g melted butter
100g of very soft butter
50g (2oz) soft brown sugar
1/2 tsp of cinnamon OR the grated zest of an orange, you choose!
100g chocolate chips or crushed chocolate Mini Eggs
150g icing sugar
1/2 tsp vanilla extract
Extra Mini Eggs for toppingMethod
1. Line the bottom of a tin with baking parchment and grease the sides. A 26cm round Springform tin works well
2. Mix together the flour, yeast, sugar and salt in a large bowl
3. In a jug, mix the lukewarm milk, melted butter and egg yolk
4. Pour this into the flour and mix then knead for 5 minutes
5. Cover and leave to rise for an hour or two until doubled in size
6. Roll out the dough to the size of a large rectangular baking tray and spread with the soft butter
7. Sprinkle with the brown sugar, the cinnamon or orange zest and mini eggs or chocolate chips
8. Roll it up like a swiss roll along the long side, so you get plenty of buns,
9. Slice into 2″ chunks, turn the spirals on their side and spread them out in the tin
10. Don’t worry – there will be gaps between them until they rise again
11. Cover the tin with cling film and leave it to rise for another 30-40 minutes
12. Place the tin on a baking tray in case butter leaks out
13. Loosely cover it with foil and bake for 20 minutes at 200c then remove the foil and bake for another 10 minutes
14. Mix the icing sugar with vanilla and a little warm water to make a pourable glaze
15. Pour the glaze all over the warm buns whilst still in the tin
16. Top with crushed mini eggs when cool
