These colourful Easter Egg buns are perfect for a celebratory Easter brunch. They provide a heartier alternative to traditional chocolate indulgences!
2T melted butter
4c high grade flour
3T milk powder
My breadmaker dough cycle takes 1 & 1/2 hours. If you were making it by hand I would allow a similar amount of time for hand-kneading and proofing. This dough weighs 1.2 kg. I split it into 65 gram balls, yielding 18 nicely sized buns. I rolled them into oval egg-like shapes on a lightly floured silicone mat, which provided just the right resistance for rolling dough balls.
The sun wasn't out in Whangarei this morning so my proofing options were limited. Giving the buns 30 minutes in a just-warm oven worked perfectly and they doubled in size.
While the buns proof you have time to prepare your egg washes. Whisk together 1 egg yolk with 3T cold tap water. Then split into 3 bowls and add a squirt of your favourite gel colour to each. Today I used lemon yellow, sky blue and a tulip red / dusty rose Americolor combination. Remember that your colours may behave slightly different to normal when mixed with the yellow of the egg yolk (e.g. my attempt at pink/red was stubborn at keeping its orangey tinge).
Paint 6 buns with each of your egg wash colours prior to cooking. I used a pastry brush (pictured in an egg wash bowl above) for an easy and even coating. The natural bristles are soft and didn't mark or indent the buns.
Easter Egg buns take almost 10 minutes to cook on fanbake at 200`C. Keep an eye on them after 8 or 9 minutes in case you need to save the tops from browning.
Now comes the lemon surprise - I injected my sweet rolls with a lemon curd filling. Simply fit a disposable piping bag with a long bismarck tip and push the tip through one side into the middle of each bun. Squeeze a consistent amount into each bun, aiming for about 2 teaspoons. The bun closes back up again nicely once you remove the tip and the filling stays hidden in the centre.