Mini Egg

Ingredients

The Dough

• 600 g strong white bread flour (plus extra for dusting)
• 14 g dried active yeast
• 75 g caster sugar
• 90 g unsalted butter
• 275 ml full fat milk
• 1 tsp vanilla extract
• 1 medium/large egg

The Filling

• 40 g unsalted butter (melted)
• 40 g light brown sugar
• 75 g dark chocolate
• 25 g cocoa powder
• 200 g Mini Eggs (chopped/crushed)

The Topping

• 200 g icing sugar
• 1-2 tbsp water
• 100 g Mini Eggs (chopped/crushed)
• Grams – Ounces

Instructions

1. Sift the flour into a large bowl, and add the caster sugar and yeast. Mix these together so its all evenly distributed.
2. Rub the butter into the mixture so it resembles bread crumbs, like you would when making scones. 
3. Gently heat the milk until warm – but not piping hot. If heating in a pan, you want it to just about start having steam come out of the pan. If your yeast needs activating, add it to the warm milk!
4. Add the milk, vanilla, and egg to the dry ingredients. 
5. Knead the dough together for 7-10 minutes. It will be sticky at first, but it will soon come together. I use my KitchenAid with the dough hook to make this easier. 
6. Once kneaded, it will be springy to touch, and not sticky. 
7. Transfer into a lightly oiled bowl, and cover the top of the bowl with cling film. Let it rise for 1-2 hours, or until doubled in size. 
8. Whilst the bread is proving, make the filling for the mini egg rolls.
9. Add the unsalted butter and light brown sugar to a small pan and heat on a low heat until smooth.
10. Remove the pan from the heat and add the dark chocolate and cocoa powder and stir until smooth. Leave to the side for now.
11. Once the dough has risen, transfer to a lightly floured work surface, and roll out to a large rectangle. Mine ends up being about 50cmx30cm. 
12. You want it to be as even a rectangle as possible so its easier to roll up, and the dough can be thin here. 
13. Gently brush the surface with the melted chocolate mixture until it’s evenly spread.
14. Sprinkle over the (chopped/crushed) mini eggs!
15. Roll the dough from long side to long side, so that a ~long sausage~ is formed. Cut this evenly into 12 pieces. 
16. I cut the middle, and then the two halves into two more, and then each into three pieces to get my 12. 
17. Using a large rectangular baking dish, mine was 30cmx24cm roughly, put them in. They won’t touch yet, but you want four rows of three basically. 
18. Cover the dish with clingfilm, and let them rise for another hour or so. By the end, they should all touch. 
19. Towards the end of the dough rising, preheat the oven to 180ºC/160ºC fan so that when its finished rising, you can put it straight in the oven.
20. Bake in the oven for 20-25 minutes, until golden brown and cooked through. 
21. Leave to cool, and then make the icing. Simply whisk together the icing sugar and water until a thick icing paste is formed, and then drizzle over the rolls. 
22. Sprinkle on the extra mini eggs! Enjoy!