Creme egg stuffed brioche
Fluffy, buttery brioche stuffed with ooey-gooey melting creme eggs.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
- 1 pack of chocolate chip brioche dough
- 6 creme eggs
- A little milk
Preheat the oven to 200C/390F (180C/360F fan).
Flatten each of the brioche dough pieces into a disc a little larger than your palm.
Place a cream egg in the centre of each disc.
Wrap the dough around the egg, rolling to cover and pinching the seam to ensure a good seal.
Place seam side down on a lined baking tray and cut a couple of shallow slits into the top of each one.
Brush with milk, then bake for 10 minutes.
Allow to cool - they'll be very hot inside when they first come out of the oven.