Sweet Austrian yeast buns filled with a chocolate egg

Total time: 3hr 15m
Preparation Time: 45m

For 16 piece

Nutritional Information

Contains 202 Kcal, 5g Protein, 27g Carbohydrates, 8g Fat


  • Dough
  • 400 g white flour
  • 1 tsp salt
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 60 g butter, soft
  • 3 tbsp sugar
  • 2 dl milk
  • 1 eggs, beaten
  • Sauce
  • 1.5 dl milk
  • 1 parcel vanilla sugar (approx. 8 g)
  • To shape
  • 16 mini chocolate Easter eggs (approx. 10 g each)
  • Utensils
  • One ovenproof dish (holding approx. 2 l), greased

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  • 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.
  • Serve with:

    Vanilla custard and stewed rhubarb. For the stewed rhubarb, place 200 g of rhubarb, cut in approx. 1 cm chunks, in a pan along with 2 tbsp of sugar, 1 tbsp of water and 1 tbsp of lemon juice, cover and simmer gently over a low heat for approx. 2 mins.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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