Fruit-filled Egg Buns
- For the egg buns
- 500 grams Pastry flour
- ½ cube Yeast
- 275 grams milk
- 100 grams sugar
- 50 grams butter
- 1 pinch salt
- For the filling
- 100 grams dried mixed Fruit to taste, finely chopped)
- 200 grams Marzipan
- 1 organic lemon (juiced and zested)
- ½ teaspoon ground ginger
For the egg buns, crumble yeast and stir into milk until smooth. Using a stand mixer fitted with a dough hook, thoroughly knead flour, sugar, butter, salt and yeast mixture to a smooth dough. Cover dough and let rise about 30 minutes in a warm place, such as in an oven set to 40-50°C (approximately 100-125°F) .
Knead dough on a floured surface and cut in half. Roll each half into a thin rope and cut each rope into 12 pieces. Roll dough pieces into balls.
For the filling, thoroughly knead chopped fruit, marzipan, ground ginger, lemon juice and lemon zest. Divide mixture into 24 equally sized balls. Preheat oven to 180°C (approximately 350°F). Flatten each dough ball, set a ball of filling in the center, wrap dough over filling and form each into an egg shape. Place eggs on a baking sheet lined with parchment paper. Bake eggs until golden brown, 15-20 minutes. Remove eggs from oven and let cool.
For the icing, mix powdered sugar with egg white and dye portions various colors as desired with food coloring. Coat egg buns with colored icing. Place remaining icing in freezer bags, cut a small corner from each and pipe icing onto eggs to decorate. Let icing dry before serving egg buns.