Amy Louise

Happy Easter Monday!

We all know by now that mini eggs are one of my fave chocolates EVER so when I seen this recipe on Jane Patisserie ‘s Instagram I had to give it a whirl. I’ve never made bread before so that was another reason I was dying to try and make it.

The Recipe:

The Bread Dough

600g Strong bread flour

75g Caster sugar

90g Butter

250ml Full fat milk ( I used semi skimmed milk and it was fine)

14g Dried active yeast

1 tsp Vanilla extract

1 Egg

The Filling

40g Butter

40g Light brown sugar

25g Coco powder

75g Milk chocolate

200g Mini eggs chopped

Decoration

200g Icing sugar

A few tablespoons and water

100g Mini eggs

In a large bowl I sifted in the flour added in the sugar and the yeast until it was well combined. I then rubbed in the butter so that it resembles fine bread crumbs. Once that was done I started on a low heat heating the 250ml milk until it was starting to steam making sure that it wasn’t piping hot milk. I added that into the dry ingredients along with the vanilla extract and egg. I then kneaded altogether using the kitchen aid for around 5 minutes. Once the dough is springy to touch and not sticky it’s done. I then transferred the dough into a lightly oiled bowl, covered in over with clingfilm and left aside and set my timer for an hour. You can prove it for 1 to 2 hours or until it doubles in size.

For the filling I again on a low heat like the milk added the brown sugar and butter into the pan until smooth. Taking it off the heat I added in the milk chocolate and powder. Once the dough was ready I rolled it out making sure it was shaped like a rectangle before spreading on the chocolate from the pan. Once covered I added in the chopped mini eggs and rolled lengthways into a sausage shape before cutting into 12 pieces. Using a rectangle dish I places the dough into the dish and covered again with clingfilm and left aside for another hour, by this point the dough will of risen and all pieces with be touching. I then baked in the oven at 180 degrees for 20-25 minutes or until golden in colour. Once cooled I mixed up my icing and drizzled it over then added in more mini eggs on the top.

For a first attempt at bread I was pretty pleased with myself. It honestly tastes delicious. I love that it’s like a tear share it’s just the prefect size, I’ve even been eating it for breakfast!. My dough rose very high so I think next time I do one of these rolls I’d try to knock some of the air out before rolling as the middle bit was hard to cut into small pieces. You can easily change this up if you didn’t like mini eggs and use anything you’d like. It’s so simple to adapt recipes to suit you. I will definitely be making bread again!.

Have you done any Easter bakes?

Happy Easter, thank you for reading xxx

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