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Sweet Austrian yeast buns filled with a chocolate egg
45 m active | 3 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 202
  • Fat about 8g
  • Carbohydrates about 27g
  • Protein about 5g
This is needed
This is needed for 16 piece
Dough
  • 400 g white flour
  • 1 tsp salt
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 60 g butter, soft
  • 3 tbsp sugar
  • 2 dl milk
  • 1 eggs, beaten
Sauce
  • 1.5 dl milk
  • 1 parcel vanilla sugar (approx. 8 g)
To shape
  • 16 mini chocolate Easter eggs (approx. 10 g each)
Tools
  • One ovenproof dish (holding approx. 2 l), greased
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And that's how it's done
And that's how it's done
Dough
Mix the flour, salt, sugar and yeast in a bowl. Combine the butter with all the other ingredients up to and including the egg, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
Sauce
Bring the milk and vanilla sugar to the boil, set aside.
To shape
Divide the dough into 16 equal pieces, shape into balls, flatten into circles (each approx. 8 cm in diameter). Place 1 chocolate Easter egg in the centre of each circle, fold the edges of the dough over the chocolate, shape into balls once more, place seam-side down in the prepared oven dish, pour the sauce over the top.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, serve warm.