If for some reason, you have any leftover Easter eggs or you’ve just been given too many to eat this is an indulgent way to use them up. You can use any chocolate egg for this so there is no limit to the combination you could make.
You don’t have to use Easter egg’s for this recipe as any chocolate will do.
Any leftover Easter eggs (if you have any of course) 2 bananas 1 tub peanut butter 50g sugar
Bread dough 100g butter 500g plain flour 50g sugar 1 sachet of instant yeast (7g) 5g salt 2 eggs 220ml milk
Gently heat the milk till it becomes luke warm then add the yeast and sugar and leave until starts to froth (about 10 minutes).
Mix the flour, butter and salt in a mixing bowl till it comes together, the butter should be room temperature.
Whisk the eggs into the milk and yeast mix and then pour this into the same bowl as the flour and butter. Mix until the dough comes together
Allow the dough to mix on a low speed until it becomes stretchy and gains elasticity, Cover the bowl with a wet cloth and until it doubles in size (about 45 minutes to an hour).
Peel the bananas and cut them in half length ways then sprinkle with sugar, place onto a tray and caramelise under the grill or with a blow torch, once caramelised leave on the side to cool.
Take the dough out of the bowl and place onto a clean surface then divide into about 10 pieces.
Roll out each piece as flat as you can get it, then spread some of the peanut butter over, break up the caramelised banana and place on top then finish with pieces of Easter egg.
Now fold over the dough to cover everything and then gently roll each piece out to seal it (be careful not to roll it out too thin as it will easily break). Place each one onto a lightly floured tray and let the bread rise for about 30 minutes.
Bake at 220.C for about 15/20 minutes then allow to cool on a wire rack.
Eat and enjoy.