Mini-Egg Hot Cross Buns

Name: Mini-Egg Hot Cross Buns
Prep time: 1 h 20 min
Cook time: 20 min
Total time: 2 h 15 min
Ingredients: 425 g (15 oz/3¼ cups) strong white bread flour, plus extra for dusting; 1 x 7 g/¼ oz sachet fast-acting instant yeast; pinch of fine sea salt; 250 ml (8 fl oz/1 cup) milk, warmed a little (tepid); 250 ml (8 fl oz/1 cup) milk, warmed a little (tepid); 50 g (1¾ oz) butter, melted; 1 medium egg; 150 g (5½ oz) chocolate Mini Eggs, crushed (see note); 50 g (1¾ oz/⅓ cup) plain (all-purpose) flour; 6 tbsp warm water; 2 tbsp boiling water; 2 tbsp granulated sugar

Preparation info

Makes:
8
buns

Difficulty
Easy
Ready in
2 hr 30

Appears in

Part-Time Baker

By Florence Stanton

Published 2024

About

An Easter brunch special, these hot cross buns are a spinoff of the classic and one of my all-time favourite breakfast treats! The dough gets mixed up with lots of crushed mini eggs for a super-fun bake.

Ingredients

425 g (15 oz/3¼ cups) strong white bread flour, plus extra for dusting
50

Brunch
Vegetarian
Breakfast
Bread
Easter

Method

Combine the flour, sugar and yeast in a large bowl, and then add the salt, keeping it separate from the yeast. Make a well in the mixture. Alternatively, place the dry ingredients in the bowl of a stand mixer fitted with the dough hook. Whisk the milk, butter and egg in a jug, then add to the dry ingredients and use a wooden spoon (or the dough hook) to pull all the ingredients together and for