Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Creme Egg Buns and a Review

Creme Egg Bun

Creme Egg doughnuts are one of those phenomena that seem to be doing the rounds at the moment. The sugar hit that comes from eating one of these must be something else; I have it on good authority that running around in circles for sometime after having consumed one is not unusual. As someone whose childhood sweet tooth has mellowed, I still have a ridiculous fondness for Cadbury creme eggs. But I wasn’t sure I could cope with ladling on even more sugar.

When I was asked if I’d like to review some creme eggs, I had doughnuts very much in mind and knew that the time had come to try baking with these chocolate eggs. To temper some of the sweetness, I thought I would try baking them into an unsweetened bread roll – well pain au chocolate works!

As soon as I figured that out, I thought I could make pizza dough and use a little of it for two small bread rolls, leaving enough for a pizza supper. Instead of using olive oil in the dough, I tried using hazelnut oil instead, thinking that would give a welcome nuttiness to the pizza and make the bread part of my creme egg bun a little more interesting.

Cadbury Creme Egg

Creme eggs, just in case anyone is unaware, are a classic Easter treat from Cadbury: a milk chocolate shell filled with sugar fondant, white with a yellow centre, mimicking an actual egg. They are very sweet. As a child, I used to be sent a pack of them every Easter from my grandmother and I’d try and eek them out for as long as I could.

Egg n Spoon

Along with the creme eggs, I was sent two packs of a new to me cadbury product which came out last Easter: Egg ‘n’ Spoon – one of each kind. Ingeniously packed into an egg box, the four eggs come complete with two spoons, which I thought rather cute. A milk chocolate shell contains either a white chocolate or milk chocolate mousse depending on which variety you have.

Egg n Spoon

I decided to try mine in an egg cup and eat it with the spoon. The top comes off easily, leaving a nicely jagged shell and the contents were easily spooned out of it. Personally, I didn’t find the eating experience that good, the chocolate was soft, so I’m guessing the cocoa content was very low and the mousse was OK, but no more than that. However, these are great for sharing and are a really fun Easter idea; I suspect kids would love them, I know I would have done.

To keep the kids, or even yourself, amused after the eggs have disappeared, you can get crafty and create a Batty Aunt Polly’s Earring Drum out of the two empty boxes.

This is how I made:

Creme Egg Buns

  • Threw 250g flour (half wholemeal, half strong white) into a bowl together with 1 tsp instant yeast, 1/4 tsp salt and Ā½ tsp maca powder (one of those super foods that are meant to be so good for us).
  • Made a well in the centre and added 1 tbsp hazelnut oil and 150ml warm water.
  • Stirred until just combined, then turned out onto an oiled worktop and kneaded for about 10 minutes.
  • Cut off an ā…› of the dough and returned the rest to a covered bowl and left to rise in the cool for a few more hours.
  • Cut the small bit of dough into two and rolled each piece into a rectangle just big enough to wrap around an egg.
  • Encased two eggs in the dough ensuring they were properly sealed.
  • Placed on a lined baking tray and left to rise in a warm place for an hour.
  • Brushed with milk and baked at 200Ā°C for 12 minutes when the tops were golden and the bottoms sounded hollow when tapped.
  • Placed on a wire rack to cool.

I thought CT wouldn’t be able to handle anything quite as sweet as these, so I only left him half of one to try. I had one warm and a half cold. I have never had a warm cream egg before, but I can attest it is an experience worth having. In fact it was rather delicious, the contents having completely melted and soaked lusciously into the bread. However, it was the second one where the egg had time to set which I enjoyed the best and surprisingly CT enjoyed it too. As I’d hoped, the plain bread acted as a good foil for the sweet egg and worked very well indeed with the hazelnut notes giving a little added interest.

These would be a fun and interesting way of using up leftover Easter chocs – assuming you ever have such a thing! Of course if you really wanted to party, you could forget the pizza and use this amount of dough to make 16 creme egg buns



  1. Leave a Reply

    belleau kitchen
    12th March 2014

    oh my word C, these are SO ridiculously naughty but such an amazing idea, well done for developing them and the pizza dough is inspired… we used to make rice crispy cakes and cornflake cakes with melted creme eggs which was always superb, so I can imagine how fabulous these tasted!

  2. Leave a Reply

    Liz Berg
    12th March 2014

    Your buns filled with creme eggs sound like winners! The hubby loves these candies and this would be a wonderful Easter treat šŸ™‚

  3. Leave a Reply

    12th March 2014

    I think they are really cute indeed! Love the idea of these.

  4. Leave a Reply

    Deena Kakaya
    12th March 2014

    Creme egg donuts are a phenomena right now? I did not know that but after seeing this post, i am definitely in. X

  5. Leave a Reply

    Johanna GGG
    14th March 2014

    I find creme eggs too soft – too much sugary fondant and too little chocolate – I might have one at easter but it is not my favourite way to eat chocolate. I love your creme egg buns. Warm creme eggs sound so much nicer than room temp. However I have to say that the craziest creme egg post was one I saw when first blogging where the blogger tried to bake a regular cake using creme eggs – it was just so silly but sadly I think it might be taken offline.

  6. Leave a Reply

    Tina Anand
    14th March 2014

    I’m not a fan of creme eggs but I love this novel way of putting chocolate inside bread.

  7. Leave a Reply

    Sylvia F.
    15th March 2014

    Creme egg buns looks perfect to me! I would love one with tea now šŸ˜‰

  8. Leave a Reply

    Janice Pattie
    16th March 2014

    Clever you! I don’t think I could even eat a creme egg now, but maybe if it came in a bread roll I could be tempted!

  9. Leave a Reply

    17th March 2014

    Great fun idea. I was thinking of baking them into brownies. Well…you might as well go for the full sugar hit. GG

  10. Leave a Reply

    Lou, Eat Your Veg
    18th March 2014

    What a fun idea! I can’t say I’ve eaten a Cadbury’s cream egg since I was little. Love the little boxes of eggs, might have to seek out for a special easter treat for the monsters.

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