Hot cross bun French toast dippers
Try a sweet twist on dippy eggs and soldiers with this Easter-inspired treat. Add lemon curd to your yogurt-filled milk chocolate eggs for the perfect 'yolk'
- Serves: 2 persons
- 4tbsp milk
- ¼tsp ground cinnamon
- 2tsp vegetable oil
- knob of butter
- 2hot cross buns, cut into thick soldiers
- 2tbsp caster sugar
- 2small hollow milk or white chocolate eggs
- 300ml white chocolate- or vanilla-flavoured yogurt
- 2tsp lemon curd
Step 1For the dippers, carefully cut the tops off the chocolate eggs (just enough so that you can dip the hot cross bun soldiers into them) using a hot knife. (Or, gently score around the tops using a sharp knife, then carefully break off.) Divide the yogurt equally between the eggs, spooning it into the hollows, then dot over the lemon curd to create a ‘yolk’. Transfer each egg to an egg cup, then keep chilled until needed.
Step 2Crack the egg into a bowl, then beat in the milk and cinnamon to combine. Set aside. Melt the oil and butter together in a frying pan over a medium-low heat. Soak the hot cross bun soldiers in the egg mixture for 20-30 seconds (you may need to do this in batches). Fry the soldiers for about 5-6 mins until golden and set on all sides, then remove to a bowl.
Step 3Once all the hot cross bun soldiers are cooked, toss them in the caster sugar to coat. Serve with the yogurt-filled eggs for dunking.