Mini Egg Buns
Easy
An Easter twist on a traditional cinnamon bun, these are filled with a rich chocolate filling and crushed mini eggs, then drizzled with icing and decorated with more mini eggs, because you can never have enough! Best eaten on the day of baking, so either start preparing the dough the night before so that they can be baked and enjoyed in the morning, or start early in the day for a warm treat with your afternoon cup of tea
SERVE
12
Mini Egg Buns
Easy
Introduction
An Easter twist on a traditional cinnamon bun, these are filled with a rich chocolate filling and crushed mini eggs, then drizzled with icing and decorated with more mini eggs, because you can never have enough! Best eaten on the day of baking, so either start preparing the dough the night before
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Ingredients
- 450g strong (bread) flour
- 2 tbsp granulated white sugar
- ½ tsp sea salt flakes
- 1 pkt (7g) instant dry yeast
- 250ml milk, warmed slightly
- 2 large egg
- 50g butter, softened & cubed
- 50g butter
- 50g light brown sugar
- 25g cocoa powder
- 75g 70% dark chocolate
- 200g mini eggs, crushed
- 100g icing sugar
- 1 ½ tbsp milk
- ¼ tsp blueberry filling
- 120g mini eggs, crushed
FOR THE BUNS:
FOR THE FILLING:
TO DECORATE:
Method
- 1. The night before…
- 2. Place flour, sugar, and salt in the bowl of your stand mixer, give a quick stir to distribute the sugar and salt.
- 3. Add the dry yeast, milk, and eggs, then mix on low speed with the dough hook attachment. Scrape down the sides of the bowl, if necessary, so that all the dry ingredients are incorporated into the dough, which will be very wet and sticky, then leave to mix for 2-3 minutes on a low speed.
- 4. While mixing, add the butter cubes to the dough, only adding the next piece once the previous addition has been kneaded in completely.
- 5. Once all the butter has been incorporated, leave to mix on low speed for about 5 minutes so that the gluten can develop and stretch, you will see that the dough is more elastic and pulls while it kneads. Tip: It should still be very sticky but do not add any more flour otherwise the buns will be dry once baked.
- 6. Generously oil a large bowl, making sure it’s big enough so that the dough only fills about 1/3 of it so that there’s enough room for it to rise, then scrape the dough into the greased bowl.
- 7. Lay a piece of clingfilm on your counter and brush it with oil, then place the clingfilm oil-side-down over the bowl. Place the bowl in the fridge overnight. It should rise by double or more by morning. Tip: If you’re preparing buns to be baked on the same day, do not refrigerate the dough, leave in a warm spot and prove for about 1 ½ - 2 hours.
- 8. The day of…
- 9. For the filling, place the butter and sugar in a small saucepan set over medium-low heat to gently melt while stirring. Once butter has melted, remove from heat and stir in the cocoa powder, then add the chocolate and stir until melted. Set aside until needed.
- 10. Line a medium sized baking tray (approx. 23x33cm / 9x13 inches) with a sheet of parchment paper, or grease well with butter. Set aside.
- 11. Remove dough from the fridge and peel away the clingfilm. Scrape dough out onto a well-floured surface and dust the top of the dough lightly with flour.
- 12. Use your hands to press down and shape the dough into a rectangular shape, then use a rolling pin to roll out a neat rectangle to roughly 30x50cm (12x20 inches).
- 13. Spread the chocolate filling over the top of the dough, spreading it to 3 of the edges, then sprinkle the crushed mini eggs evenly on top of the filling.
- 14. Roll up the dough, starting from the long edge where you’ve spread the filling to.
- 15. Once you’ve rolled the dough all the way, pinch along the edge of the dough to seal. Lightly mark the dough where you will be cutting it into 12 portions.
- 16. Using a piece of cotton, cooking string or unflavoured dental floss, work it under the roll and stop where your first portion mark is. Cross the string over the top then pull each end so that the string cuts through the dough. Repeat until the roll has been cut into 12 slices.
- 17. Arrange the rolls, cut side up, in the prepared tin, three rows of four, leaving space between them.
- 18. Lightly oil a piece of clingfilm and place oil-side-down over the top of the pan. Leave to prove for a second time at room temperature until the rolls have puffed up to almost double in size, about 1 hour.
- 19. Pre-heat oven to 200°C / 180°C fan assisted / gas 6. Remove clingfilm from baking tray then bake the buns until a deep golden colour on top, about 15-17 minutes. Tip: If you gently tap the top of the buns, they should sound hollow. Leave to cool in the pan on a wire rack.
- 20. While buns are cooling, whisk together the icing sugar, milk, and vanilla in a small bowl until smooth.
- 21. Remove buns from the baking tray then drizzle glaze over the top of the still-warm buns. Sprinkle with the crushed mini eggs.
- 22. Cut or tear buns apart and enjoy.
