Chocolate & Caramel Stuffed Croissants

 When I was growing up my dear Aunt Thelma used to send us up some lovely Easter Breads every year . . .  sweetly glazed with icing and decorated with candied cherries.  We loved them.  Easter and sweet breads go together like peas and carrots!  Think Hot Cross Buns . . .  this recipe today is only a bit of fun and one that the kids will surely love baking this Easter.  It’s very simple to make!

All you need is some refrigerated croissant dough and some caramel stuffed milk chocolate Easter eggs.  You just lay the croissant dough out and then roll it up around the Easter eggs.

The only care you need to take is to make sure that the egg is completely enclosed and that there are no holes in the buns for the chocolate to leak out.

 An egg wash and a sprinkle of demerara sugar ensures that they are golden brown with just a hint of crunchy sweetness on the outsides.

You will also want to make sure that you let them sit for a few minutes prior to eating . . .  the filling can be quite hot and candy is involved.

Everyone will be thoroughly delighted when they break them open and see all of that decadent chocolately loveliness lurking inside!  How to make friends and influence people?  Just make them one of these.

Bake for about 10 minutes until well risen and golden brown.  Let stand for about 10 minutes prior to eating.

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
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