Bring some fun (and fuel!) to your Easter baking with these Chocolate Easter Buns—a deliciously festive twist on classic hot cross buns, enriched with Biogen Iso-Whey Premium Chocolate. Braided, baked, and finished with a drizzle of icing or a swirl of sweet cream cheese, these buns are fluffy, chocolatey, and perfect for sharing around the table—or sneaking straight from the tin.
Why You’ll Love These Muffins:
- Protein-Packed: Each bun is boosted with Biogen Iso-Whey Premium, making them more filling and ideal for post-brunch snacking.
- Soft & Fluffy: The dough is tender, lightly sweet, and perfectly spiced with a hint of cinnamon.
- Perfectly Festive: Twisted into braids and finished with Easter egg pieces, these buns are as beautiful as they are delicious.
Chocolate Easter Buns Recipe
Ingredients:
Dough:
- 400g white bread flour (you can sub half with oat flour)
- 2 scoops Biogen Iso-Whey Premium Chocolate
- 11g instant yeast
- 75g brown sugar
- ½ tsp ground cinnamon
- ¼ tsp salt
- 250ml milk, lukewarm
- 80g butter, melted
- White chocolate Easter eggs (to top or fill)
Filling:
- Soft butter
- Brown sugar (or date syrup for a refined sugar-free option)
Icing:
- 1 cup icing sugar + splash of milk
OR - Cream cheese (vegan or regular) mixed with honey
Method:
- In a large bowl or stand mixer, combine the flour, Biogen Iso-Whey, yeast, sugar, cinnamon, and salt. Stir to combine.
- Pour in the lukewarm milk and melted butter. Mix with a dough hook (or by hand) for about 15 minutes until smooth and elastic. If kneading by hand, work the dough until it forms a soft ball.
- Shape the dough into a ball, place it in a greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size
- Roll out the dough into a rectangle (approx. 60cm x 40cm). Spread a thin layer of soft butter and sprinkle with brown sugar or drizzle date syrup. Leave a 0.5cm border for sealing.
- Slice the dough into long 1cm strips, then cut into 3cm wide segments. Braid 3 strips together, pinch the ends, then roll into a knot and place into a greased muffin tin.
- Let the shaped buns rise again for 30–40 minutes until puffy.
- Preheat oven to 180°C. Bake for 25 minutes or until golden brown on top.
- Let the buns cool slightly. Top with a drizzle of icing or sweetened cream cheese and scatter over crushed white chocolate Easter eggs for a festive touch!
These Chocolate Easter Buns are the kind of treat that look impressive but are surprisingly easy to make. Whether you’re prepping a weekend brunch, Easter picnic, or just want a protein-packed baked good on hand, this recipe is sure to impress—bunny ears optional. 🐰
