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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 ½ 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 ⅛ 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 200°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. Kim Carberry

    12th March 2014 at 10:28 am

    Ohh wow! They look so good x

  2. Angie Schneider

    12th March 2014 at 10:46 am

    What a fun idea and a great way to use up all the Easter leftover!

  3. belleau kitchen

    12th March 2014 at 11:51 am

    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!

  4. Liz Berg

    12th March 2014 at 12:19 pm

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

  5. Jane Sarchet

    12th March 2014 at 7:30 pm

    CORRRRR!!! They look scrumptious!
    Janie x

  6. Charlene F

    12th March 2014 at 9:02 pm

    They look absolutely lush !!!! x

  7. Heidi Roberts

    12th March 2014 at 9:28 pm

    A great invention – buns with creme eggs!!

  8. Jacqueline Meldrum

    12th March 2014 at 9:30 pm

    You are killing me here Choclette!

  9. Alida

    12th March 2014 at 9:40 pm

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

  10. Deena Kakaya

    12th March 2014 at 11:11 pm

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

  11. ManjiriK

    12th March 2014 at 11:47 pm

    this is such a fun idea!

  12. Christian Halfmann

    13th March 2014 at 8:45 am

    That is great! Exactly my thing, I could have creme eggs the whole year round.

  13. Bintu @ Recipes From A Pantry

    13th March 2014 at 10:41 am

    You do have all the chocolate fun.

  14. Alison

    13th March 2014 at 1:21 pm

    You can make creme egg buns! Genius

  15. Nayna Kanabar

    13th March 2014 at 9:10 pm

    Very innovative use of the creme eggs.

  16. Johanna GGG

    14th March 2014 at 9:54 am

    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.

  17. Karen S Booth

    14th March 2014 at 3:01 pm

    SUCH an interesting recipe and I bet those wee buns tasted dreamy!

  18. Tina Anand

    14th March 2014 at 3:14 pm

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

  19. Sylvia F.

    15th March 2014 at 5:01 pm

    Creme egg buns looks perfect to me! I would love one with tea now 😉

  20. Janice Pattie

    16th March 2014 at 6:46 pm

    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!

  21. GG

    17th March 2014 at 10:32 pm

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

  22. Lou, Eat Your Veg

    18th March 2014 at 1:56 pm

    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.

  23. glennamy

    28th June 2014 at 4:49 pm

    Wow what a great idea… Thank you!


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