Mini Egg Hot Cross Buns

Mini Egg Hot Cross Buns Recipe on Little Paper Swans
Mini Egg Hot Cross Buns Recipe on Little Paper Swans
I’ve said it once and I’m going to say it again. Dried fruit ruins Easter, and Christmas too but really, does it need to be in everything. Now you may not feel so strongly about dried fruit but don’t worry as even if you love dried fruit you will still love these. I wanted to do another take on the hot cross bun. A few years ago I made Chocolate Orange Hot Cross Buns this year step forward the mini egg hot cross bun. 
Little chunks of mini egg and chocolate combined with spice flavour. Oh my. It’s good. These even make a great breakfast. Well not healthy, but filling and delicious. They would make a perfect Easter treat.
I know that hot cross buns are traditionally eaten on Good Friday but these are just too tasty to wait until then. Whip up a batch this weekend. No need to thank me!

Mini Egg Hot Cross Buns Recipe on Little Paper Swans
Mini Egg Hot Cross Buns
– Makes 12 – 
100g milk chocolate, finely chopped
90g mini eggs, finely chopped/crushed
300ml full-fat milk
50g butter
500g strong bread flour
1 tsp salt
75g caster sugar
1 tbsp sunflower oil
7g sachet fast-action or easy-blend yeast
1 egg, beaten
2 tsp mixed spice
75g plain flour
– Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool.
–  Place the flour, salt, sugar and yeast into a bowl, keep the yeast and salt away from each other in the bowl. 
-Make a well in the centre and pour in the warm milk and butter mixture, then add the egg. 
– Using a wooden spoon, mix well, then bring everything together until you have a sticky dough.
– Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for 5 mins until smooth and elastic. 
– Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.
– With the dough still in the bowl, tip in the mini eggs, chocolate and mixed spice.
– Knead into the dough, making sure everything is well distributed. 
– Leave to rise for 1 hr more, or until doubled in size, again covered by some well-oiled cling film to stop the dough getting a crust.
– Divide the dough into 12 even pieces. Roll each piece into a smooth ball on a lightly floured work surface. 
– Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand. 
– Cover (but don’t wrap) with more oiled cling film, or a clean tea towel, then set aside to prove for 1 hr more.
– Heat oven to 220C/200C fan/gas 7.
– Mix the flour with about 5 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. 
– Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. 
– Bake for 20 mins on the middle shelf of the oven, until golden brown.

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