Posted on June 07 2018
Thank you so much Ashley from Mini's Bakery who has written and prepared this amazing recipe. Enjoy xx
Easter is a time for new beginnings, but it is also the time for Hot Cross Buns and Cadbury's Creme Eggs!! Now let's not get into the huge debate over which chocolate is used to make Creme Eggs, let's just explore their deliciousness!
At Mini's Bakery we adore both HCB's and CCE's (so much so that we have abbreviated their names!) so it occurred to us that they should be combined, into one warm, sweet, gooey, spiced ball of yum.
Here is our recipe for Cadbury's Creme Egg stuffed Hot Cross Buns.
Ingredients
6 x Cadbury's Creme Eggs
400g strong white bread flour
50g plain flour
50g golden caster sugar
1 tsp salt
2 tsp mixed spice
1 tsp cinnamon
1 x 7g sachet dried yeast
50g unsalted butter (diced)
200ml lukewarm milk
2 medium eggs (lightly beaten)
Additional ingredients
For the cross:
4 tbsp plain flour
3 tbsp cold water
For the sugar glaze:
4 tbsp milk
2 tbsp caster sugar
Equipment
A large baking tray lined with baking parchment.
Method
Put both flours, the sugar, salt, mixed spice, cinnamon and yeast into a large bowl or bowl of a food processor and mix well. Add the diced butter and rub in using the tips of your fingers, until the mixture looks like fine crumbs.
Make a well in the centre and pour in the lukewarm milk and eggs. Gradually draw the flour into the liquid to make a soft dough, using your hand or the dough hook attachment of the mixer.
Turn the dough out onto a lightly floured surface and knead thoroughly for 10 minutes, or knead in the mixer for 4 minutes using the dough hook on the lowest possible speed, until silky smooth and very elastic. If the dough is very sticky and hard to work with, knead in a little extra strong white flour so it no longer sticks to your fingers. Be careful not to add too much flour, as this will dry out the dough and make it hard.
Return the dough to the bowl, cover with a damp tea towel and leave in a warm place until doubled in size - about 1 hour. (We placed our dough in an oven that was cooling down after recent use, do not turn the oven on!)
In the meantime, cut the CCE's in half lengthwise and set aside.
After 1 hour, punch down the risen dough to deflate and turn out on to a lightly floured work surface. Divide the dough into 12 equal pieces. Flatten each piece into a circle and place one half of a CCE face down onto the flattened dough, then carefully fold the dough around the CCE. Place the balls of dough well apart onto the baking sheet, seam side down, then loosely cover the tray with cling film, and leave to rise as before until doubled in size - about 45 minutes. Towards the end of the proving time, heat the oven to 200C/400F/gas 6.
To make the cross, mix the flour with the cold water to make a paste that can be piped. Spoon into a piping bag (can also use a s sandwich bag) and snip off the tip.
Uncover the buns, and pipe a paste cross on to each one. Bake in the preheated oven for 15 minutes, until golden brown.
Meanwhile, make the sticky glaze by heating the milk with the sugar until dissolved. Boil for 1 minute, then brush over the buns as soon as they emerge from the oven. (Do not saturate) transfer to a wire rack and leave to cool.
Or, if like us, you can't possibly wait for them to cool, put the kettle on and dive into one while it's still warm. The gooey Creme Egg filling will ooze like a jam doughnut!
ENJOY!
Happy Easter from Mini's Bakery x
