Cadbury Creme Easter Egg Hot Cross Buns Recipe
Cadbury Creme Easter Egg Hot Cross Buns Recipe
I’ve been having a great time experimenting with different Hot Cross Bun flavours and without a doubt these Cadbury Creme Easter Egg Hot Cross Buns are my new favourite. They are much easier than they sound, and are certainly the perfect sweet treat to enjoy this Easter.
You will need:
1 tablespoon of active dry yeast
½ cup of caster sugar (115g)
1½ cups of lukewarm milk (375g)
4¼ cups of plain flour (640g)
2 teaspoons of cinnamon
50g of melted butter
1 egg
1 cup of chocolate chips
12 mini cadbury creme easter eggs
2 tablespoons of apricot jam
2 tablespoons of water.
100g of milk chocolate – extra
Let’s put it together!
Lightly oil a large bowl and set aside until needed.
Line a 23cm cake tin with baking paper and set aside until needed.
Place the yeast, 2 teaspoons of the sugar and all of the milk into a small bowl and let it sit for 5 minutes. After this time the mixture should have started to foam which is a sign the yeast is active.
In a large bowl, add the flour, cinnamon, egg, butter, chocolate chips, remaining sugar and activated yeast mixture. Use a butter knife to mix and combine the ingredients until a dough forms – don’t worry, it will be sticky and the chocolate chips will melt a little.
Turn the dough onto a floured bench and knead for approximately 8 minutes or until the dough begins to feel elastic.
Place the dough into the prepared oiled bowl, cover with a tea towel and sit in a warm place for around an hour or until the dough has doubled in size.
Remove the dough from the bowl and divide into 12 equal pieces. Place a mini cadbury creme easter egg into the centre of the dough, before rolling into balls.
Place the dough balls into the prepared cake tin, cover with a tea towel and place the tin in a warm spot for another 30 minutes to allow the dough to rise again.
While the dough is rising, preheat your oven to 200 degrees.
Once the buns have again risen, place the tray into the oven to bake for 20 minutes, or until the buns are golden brown and spring back when touched.
To prepare your glaze, place the apricot jam and water into a small bowl and heat in the microwave for 30 seconds before mixing to combine.
Brush the glaze over the still hot Hot Cross Buns before carefully transferring the buns to a wire rack to cool completely.
Once the Hot Cross Buns have cooled, melt the extra chocolate and pop it into a piping bag. Pipe the crosses onto the hot cross buns and enjoy!
Ingredients
- 1 tablespoon of active dry yeast
- ½ cup of caster sugar (115g)
- 1½ cups of lukewarm milk (375g)
- 4¼ cups of plain flour (640g)
- 2 teaspoons of cinnamon
- 50g of melted butter
- 1 egg
- 1 cup of chocolate chips
- 12 mini cadbury creme easter eggs
- 2 tablespoons of apricot jam
- 2 tablespoons of water.
- 100g of milk chocolate – extra
Instructions
- Lightly oil a large bowl and set aside until needed.
- Line a 23cm cake tin with baking paper and set aside until needed.
- Place the yeast, 2 teaspoons of the sugar and all of the milk into a small bowl and let it sit for 5 minutes. After this time the mixture should have started to foam which is a sign the yeast is active.
- In a large bowl, add the flour, cinnamon, egg, butter, chocolate chips, remaining sugar and activated yeast mixture. Use a butter knife to mix and combine the ingredients until a dough forms – don’t worry, it will be sticky and the chocolate chips will melt a little.
- Turn the dough onto a floured bench and knead for approximately 8 minutes or until the dough begins to feel elastic.
- Place the dough into the prepared oiled bowl, cover with a tea towel and sit in a warm place for around an hour or until the dough has doubled in size.
- Remove the dough from the bowl and divide into 12 equal pieces. Place a mini cadbury creme easter egg into the centre of the dough, before rolling into balls.
- Place the dough balls into the prepared cake tin, cover with a tea towel and place the tin in a warm spot for another 30 minutes to allow the dough to rise again.
- While the dough is rising, preheat your oven to 200 degrees.
- Once the buns have again risen, place the tray into the oven to bake for 20 minutes, or until the buns are golden brown and spring back when touched.
- To prepare your glaze, place the apricot jam and water into a small bowl and heat in the microwave for 30 seconds before mixing to combine.
- Brush the glaze over the still hot Hot Cross Buns before carefully transferring the buns to a wire rack to cool completely.
- Once the Hot Cross Buns have cooled, melt the extra chocolate and pop it into a piping bag. Pipe the crosses onto the hot cross buns and enjoy!
Do you know someone who would love these Cadbury Creme Easter Egg Hot Cross Buns?
Lauren Matheson
Lauren founded her website Create Bake Make as a way to justify the ridiculous amount of baking she loves to do. She has a super sweet tooth and enjoying a slice of cake (or two) is one of her guilty indulgences. As a Mum of two little boys, when she isn't creating fun activities for the kids or breaking up arguments over toy trucks and cars, you will find her in the kitchen baking up a storm - or hiding in the pantry with the latest cooking magazine and a hot cup of coffee!
