for 16 pieces

Dough

400 g	white flour
1 tsp	salt
3 tbsp	sugar
½ cube	yeast (approx. 20 g), crumbled
60 g	butter, soft
2 dl	milk
1	egg, beaten

Sauce

1 ½ dl	milk
1 parcel	vanilla sugar (approx. 8 g)

To shape

16	mini chocolate Easter eggs (approx. 10 g each)

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.

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