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SMASHED MINI EGG EASTER BUNS
200g Super Sourdough Mix
½ teaspoon bicarbonate of soda
Good pinch salt
100g Cadbury’s Mini Eggs (for vegans use vegan alternative- Our suggestion is the Doisy & Dam Good Eggs)
100g slightly salted butter, softened (for vegans use vegan butter)
100g white caster sugar
1 teaspoon vanilla essence
1 egg (for vegans use 65g unsweetend apple sauce)
60mls milk dairy or plant based
Preheat the oven to 160°C Fan Oven, 180°C, Gas Mark 5
You will need a baking sheet and parchment
- Premix the dough, bicarbonate of soda and salt
- Place mini eggs in a bag and gently smash with a rolling pin, weigh out 80g pieces, saving approximately 20g larger pieces for decoration
- Cream the butter, sugar and vanilla until light and fluffy, beat in the egg until well combined
- Stir in the dries, add the milk and mix until smooth
- Stir in the smashed mini eggs
- Place spoonfuls of the dough (a heaped tablespoon) onto covered baking sheet and smooth over slightly with a wetted spatula.
- Sprinkled reserved smashed eggs on top of each bun to decorate and bake in the oven for 25-30 minutes or until well risen and golden brown
- Leave on the baking sheet for about 10 minutes before placing on a cooing rack
Makes about 8-10 buns, store in an airtight tin for up to 5 days if they last that long!
Written By Sally Hookham- The Food Business