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5 from 1 vote

Creme egg stuffed brioche

Fluffy, buttery brioche stuffed with ooey-gooey melting creme eggs.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Festive makes
Cuisine: French
Keyword: brioche, chocolate, Easter, festive
Servings: 6
Author: Emily Leary


  • 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.