Quick & Easy

Chocolate surprise Easter buns

This sweet and fun twist on the classic hot cross buns will delight kids and adults alike. The addition of decadent pink icing and chocolatey Easter eggs will have people reaching for more!
1H 30M
1H 55M


Pink icing


1.Bring the milk to a boil in a small saucepan then remove from heat and add the honey, oil and butter; stir until combined. Cool.
2.In a large bowl, whisk the juice and yeast until dissolved. Whisk in the egg and orange rind until combined. Add the combined flour, cinnamon, salt and white chocolate, then milk mixture. Using your hand, mix together until well combined. Cover with a clean tea towel or plastic wrap and stand in a warm place for 30 minutes.
3.Lightly knead the dough on a lightly oiled surface for 10 seconds. Return dough to the bowl, cover and stand in warm place for 1 hour or until risen by half.
4.Line two baking trays with baking paper. Divide the dough into 30 pieces (50g each) and roll into balls. Place balls into paper cases and arrange on baking trays. Cover and stand in a warm place for 30 minutes or until risen by half.
5.Preheat the oven to 200°C (180°C fan-forced). Brush buns with egg; bake for 15 minutes or until they sound hollow when tapped. Cool.
6.To make icing: sift icing sugar into a heatproof bowl; stir in butter and milk to form a smooth paste. Place bowl over a saucepan of simmering water, stir until icing is a spreadable consistency. Tint pink.
7.Spread icing over buns, top with icing flowers and Easter eggs.

Suitable to freeze. Not suitable to microwave. Bread flour is stronger than plain flour, that it, it contains more gluten and will produce a lovely textured bun with a crust. It goes under various names – strong, baker’s or bread, and is widely available in supermarkets however plain flour can be substituted. Yeast dough needs to stand in a warm, cozy place. On a windowsill in sunlight or on a towel on an opened oven door with the oven set at a low temperature is perfect. For fresh buns on Easter morning, make the dough according to the recipe, shape the dough according to the recipe and place on trays and cover loosely with plastic wrap. Place buns in the fridge overnight for their last proving. On Easter morning, pipe crosses or glaze buns then bake for the required time (they might take a few minutes more than the recipe states because of the fridge proving).


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