Easter rolls

Easter rolls

Total: 3 hr 5 Min. | Active: 35 Min.
Nutritional value / portion: 278 kcal
, Fat: 9 g
, Carbohydrate: 42 g
, Protein: 7 g


12 portions


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

500g white flour
1 ½tsp salt
3tbsp sugar
½cube yeast (approx. 20 g), crumbled
60g butter, cut into pieces, soft
1 organic lemon, used just half of grated zest
3dl milk, lukewarm
12pieces Fine Food Tartufi Nocciolati neri del Piemonte
1 egg, beaten
3tbsp icing sugar
1 ½tsp milk
36 sugar eggs
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For an oven tray approx. 26 cm in diameter, lined with baking paper

How it's done

In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the butter and all the other ingredients up to and including the milk, mix well, knead to form a soft, smooth dough for approx. 10 mins. Cover and leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size.

To shape, divide the dough into 12 portions. Shape the dough into balls, inserting one chocolate egg into each ball. Place the dough balls on the prepared tray at equal intervals. Cover and leave to rise at room temperature for a further 30 mins. Brush with egg.

Bake for approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool on a cooling rack. Mix the icing sugar and milk until thick. Spoon approx. 1/4 tsp of icing on top of one of the buns, immediately place 3 sugar eggs on top. Decorate the remaining buns in the same way, leave to dry.

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