Welcome to the Easter experiment that very nearly didn’t happen. So many things went wrong here. Firstly the town my boyfriend lives in must be pagan or hate chocolate or whatever because their Asda didn’t have any mini eggs! Seriously what’s up with that!? I’m not religious or anything but I still demand that come Easter every shop must be fully stocked with mini eggs, cream eggs and creepy chocolate bunnies. Thankfully I’d been given two Mini Eggs easter eggs this year (along with two cream egg, one flake and one Galaxy egg all for fatty me) so I had those as back up ready to be baked into buns.
Secondly my house tried to sabotage me by being too dam cold. As a result you may have seen my mild panic on Facebook and or Twitter explaining that the buns weren’t rising. Thankfully I did a bit of a think and put them in a warmer place on top of the conservatory heater to make the rising happen.
Recently I’ve seen loads of dribble worthy recipes where people have been baking cream eggs into stuff. But since I’m a bit of an idiot and just have to be different in everything I do, I decided to try baking with Mini Eggs. I refuse to go into any of that sticking them on the top of cupcakes nonsense and calling it a miracle nonsense. No if I’m doing something I’m doing it properly, so mini eggs baked into hot cross buns it was!
Since there’s a few more techniques used in this recipe than in my normal posts I’m going to to give some extra tips to try and help people along the way. But I’ll still stick a printable recipe card at the bottom if anyone decides they want to have a go at making them. Just skip to the recipe if you’ve already got these baking skills down.
Firstly when it come to rubbing the butter into the flour what you want to be doing it picking the butter up between you fingers and and rubbing it between your tips. Make sure you have a bit of flour stuck to the butter before you do this. If you’ve done it correctly you should have floury fingers but totally clean palms.
Secondly, when you’re piping the crosses onto the buns it’s much easier to do them in lines instead of one cross at a time. What I mean is you should pipe horizontally along each row of buns and them vertically. I know this might sound a bit obvious but I didn’t always know this so other people might not either. Cut us some slack man!
Thirdly, I know the smell coming from the oven is beyond brilliant. But seriously just let them cool down before you eat them. Yeah they taste great hot but if you let them cool on a rack for about half an hour you can split them, spread them with butter and then they’ll be even better! Trust me on this one.
- 350g strong white bread flour (and extra for sprinkling)
- 100g wholemeal bread flour
- ¾ tsp salt
- 3 tbsp caster sugar
- 2 tsp ground mixed spice
- 7g fast action dried yeast
- 50g salted butter (room temp)
- 100g sultanas
- 150g Cadbury Mini Eggs (crush them a little)
- 2 eggs (room temp)
- 175ml lukewarm milk
- 4 tbsp strong white bread flour
- 2 tbsp runny honey
- Put both flours into a mixing bowl with the salt, sugar, mixed spice and yeast. With your hands give everything a good mix so it's equally distributed.
- Rub the butter into the mixture with your finger tips and then add the sultanas and Mini Eggs.
- Beat the milk and eggs together and then pour into the mixing bowl. Gently stir and press the mixture together to form a ball of dough. If it's too dry add more milk, if it's too wet and some more flour a tablespoon at a time.
- Sprinkle the work top with some flour and then turn the dough out onto it. Knead for 4 mins then cover with the bowl and leave to rest for 10 mins.
- After 10 mins uncover the dough and knead again for a further 4 mins. Then put the dough back into the bowl, cover with cling film and leave to rise in a warm place. This should take about an hour to allow the dough to double in size.
- Again, sprinkle the work top with a tiny bit of flour and turn the dough out onto it. Divide into 12 equal piece using s, digital scales if needs be. Shape each piece into a neat ball and place onto a baking tray lined with parchment.
- Cover the tray with cling film and place into the warm place and leave again for abour 40 mins.
- After 20 mins start pre heating the over to 200°C/ 400°F/ gas 6. Mix the 4 tbsp of strong white bread flour with 3 tbsp of cold water to form the paste that will become the cross. Spoon the paste into a disposable piping bag and snip the end off. When risen pipe a cross onto each bun.
- Place in the centre of the oven and bake for approx 15 mins until golden brown. Carefully remove the buns and set aside on a heatproof surface.
- Mix the honey with 1 tbsp of hot water from the kettle to make the glaze. Brush this onto the top of the buns to give them a sticky glaze.
- Leave to cool then enjoy.
I’m entering these buns into the Calendar Cakes competition run by the girls over at Dolly Bakes and Laura Loves Cake.