Name: Hot cross buns stuffed with Easter eggs
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: serving
Cuisine: Bake
Ingredients: 4x250 ml flour cake; 1 instant yeast; 60 ml castor sugar; 5 ml mixed spice ground; 2 ml cinnamon ground; salt just a pinch; 375 ml currants; 40 g butter; 300 ml milk; eggs whisked; marshmallow easter eggs; white chocolate easter eggs; milk; Goldcrest Pure Honey for drizzling; preheat the oven to 190 °c. line 2 baking sheets with baking paper.

Recipe Disclaimer

Tap for method

Ingredients (15)

4x250 ml	flour — cake
1	instant yeast
60 ml	castor sugar
5 ml	mixed spice — ground
2 ml	cinnamon — ground
	salt — just a pinch
375 ml	currants
40 g	butter
300 ml	milk
	eggs — whisked

FILLINGS

	marshmallow easter eggs
	white chocolate easter eggs

TO COMPLETE

	milk
	Goldcrest Pure Honey — for drizzling
	preheat the oven to 190 °c. line 2 baking sheets with baking paper.

Tap for ingredients

Method:

Two of our favourite Easter treats rolled into one. Quite literally!

1. Dough Combine the dry ingredients and currants in a mixing bowl.

2.. Melt the butter in the microwave oven and add the milk. Microwave for 1 minute more or until lukewarm. Add the eggs to the milk mixture and whisk again. using a spatula, gently mix the egg mixture with the dry ingredients to form a dough.

3 Knead the dough on a floured surface for 10 minutes or until smooth and elastic. Transfer the dough to a lightly oiled glass bowl, cover with clingfilm and allow to rise in a warm place for 1-1½ hours or until double in volume. Knock down the dough, divide into 12 equal-size pieces and roll each into a ball.

4. To make the buns with marshmallow Easter egg filling Roll out half the dough balls. Flatten the Easter eggs slightly and put one in the middle of each dough circle. Roll up and trim one end.

To make the buns with white chocolate Easter egg filling Make a slight hollow in each of the remaining dough balls and push an Easter egg into each hollow.

5. Arrange the rolls, standing on their trimmed ends, and the buns on a baking sheet, packing them close together. Cover with clingfilm and allow to rise for 30 minutes. Remove the clingfilm and again push the Easter eggs into the middle of each dough ball. Cover each egg with a small piece of aluminium foil. To complete Brush all 12 buns with milk and bake for 30-40 minutes or until done. Drizzle a little honey over each and serve lukewarm.