Name: Chocolate surprise Easter buns
Prep time: 90 min
Cook time: 25 min
Total time: 115 min
Ingredients: 1 cup (250ml) milk; 2 tablespoon honey; 2 tablespoon grapeseed or vegetable oil; 60 gram butter, chopped; 1 cup (250ml) apple or pear juice, at room temperature; 7 gram sachet dry yeast; 1 egg; 1 tablespoon finely grated orange rind; 5 1/3 cup (800g) bread flour (see tip); 1 teaspoon ground cinnamon; 2 teaspoon salt; 2/3 cup (130g) white chocolate chips; 1 egg, beaten; icing flowers and mini easter eggs, for decoration; Pink icing; 3 cup (500g) icing sugar mixture; 2 teaspoon soft butter; 1/4 cup (60ml) milk; few drops pink food colouring

Ingredients

1 cup (250ml) milk

2 tablespoon honey

2 tablespoon grapeseed or vegetable oil

60 gram butter, chopped

1 cup (250ml) apple or pear juice, at room temperature

7 gram sachet dry yeast

1 egg

1 tablespoon finely grated orange rind

5 1/3 cup (800g) bread flour (see tip)

1 teaspoon ground cinnamon

2 teaspoon salt

2/3 cup (130g) white chocolate chips

1 egg, beaten

icing flowers and mini easter eggs, for decoration

Pink icing

3 cup (500g) icing sugar mixture

2 teaspoon soft butter

1/4 cup (60ml) milk

few drops pink food colouring

Method

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).
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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