[RECIPE] Choc Protein Easter Buns

Add an indulgent protein-packed treat to your Easter festivities with this delectable Choc Protein Easter Buns recipe.

These buns will get you into the holiday spirit and delight your taste buds while also supporting your active lifestyle.

Ingredients for the dough

• 200g strong white bread flour
• 200g oat flour
• 2 scoops Biogen Complete Protein, Chocolate flavour
• 11g instant yeast
• 75g soft brown sugar
• ½ tsp ground cinnamon
• ¼ tsp salt
• 250ml lukewarm milk
• 80g melted butter
• White chocolate Easter egg pieces

Ingredients for the filling

• Softened butter
• Sate syrup

Ingredients for the icing/glaze

• 1 cup icing sugar (powdered sugar)
• Splash of milk

Biogen Complete Whey is a delicious protein shake that contains a precise blend of high biological value (BV), fast and slower digesting proteins with the ideal ratio of whey, casein, milk protein concentrate, and plant proteins. This formulation provides a timed protein release with a superior amino acid profile – the perfect solution for active individuals looking to supplement their diet with additional compact protein throughout the day.

Method

1. In a large stand mixer bowl, prepare the dough by combine the flours, protein powder, soft brown sugar, yeast, and cinnamon. Whisk thoroughly.
2. Add the melted butter, lukewarm milk, and salt to the mixing bowl. Using a dough hook or your hands, mix on low speed for 15 minutes, or until a smooth, cohesive dough ball forms. Alternatively, knead by hand until the dough is smooth.
3. Shape the dough into a ball, place it smooth side up in a greased bowl, and cover with cling film or a damp cloth. Leave to rest in a warm place for 1 hour to proof.
4. After 1 hour, the dough should have doubled in size and become soft and puffy. Roll out the dough to approximately 60cm x 40cm.
5. Spread the softened butter and date syrup evenly over the dough, leaving a ½cm border on all sides to seal the rolls effectively.
6. Slice the dough into 1cm wide strips lengthwise, then cut these strips in half to create 3cm strips. Braid three strips together, pinch the ends to seal, and roll the braid into a ball to form the buns. Place each ball into a greased muffin tin to prove for another 30-40 minutes.
7. Bake the Easter buns for 25 minutes, or until golden brown.
8. Once baked, drizzle with icing/glaze, add cracked white chocolate egg pieces, or enjoy them as they are!