Easter Buns with smashed mini eggs

Easter Buns with smashed mini eggs

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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

  1. Premix the dough, bicarbonate of soda and salt
  2. Place mini eggs in a bag and gently smash with a rolling pin, weigh out 80g pieces, saving approximately 20g larger pieces for decoration
  3. Cream the butter, sugar and vanilla until light and fluffy, beat in the egg until well combined
  4. Stir in the dries, add the milk and mix until smooth
  5. Stir in the smashed mini eggs
  6. Place spoonfuls of the dough (a heaped tablespoon) onto covered baking sheet and smooth over slightly with a wetted spatula. 
  7. 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 
  8. 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


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