For the egg dippers


  • STEP 1

    For 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 2

    Crack 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 3

    Once all the hot cross bun soldiers are cooked, toss them in the caster sugar to coat. Serve with the yogurt-filled eggs for dunking.

Recipe tip

Use any leftover hot cross buns and Easter eggs to make this fun treat. If you don’t have vanilla yogurt or lemon curd, you can substitute for other flavours (it might just look a little less egg-like).

Goes well with


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