Homemade Cadbury Creme Eggs

½ cup Lyle’s Golden Syrup

¾ stick (6 tablespoons) butter, softened

½ teaspoon salt

3 drops orange blossom water (optional)

1 vanilla bean, seeds removed (optional)

1 teaspoon vanilla

3 cup powdered sugar

¼- ½ teaspoon yellow food color

12 oz dark chocolate, chopped (or 1 bag Ghirardelli 60% chips)



Place the butter in the bowl of a stand mixer that has been fitted with the paddle attachment (this can easily be done by hand or with a hand mixer). Add the Golden Syrup, salt, orange blossom water (if using), vanilla seeds and vanilla. Mix on medium-low to combine. Scrape down the sides of the bowl with a rubber spatula to make sure everything is mixed well.



Turn the mixer to low and slowly add the powdered sugar. Mix until completely smooth, scraping down the sides of the bowl as necessary.



Place ⅓ of the mixture into a small bowl and add enough food color to obtain desired color.

Cover both bowls with plastic wrap and put into the freezer for at least 15 minutes. It is necessary that this mixture be very cold while working with it.



When the sugar mixture has completely chilled remove from the freezer. Working quickly take about ½ teaspoon of the “yolk” mixture and roll it into a ball. Continue forming your yolks.



Once the yolks are complete place them on a plate or a sheet tray covered with parchment and then put that back into the freezer.



Now working with your “whites” use a tablespoon measure to scoop out the sugar mixture then roll that into a ball. Continue until all the white portion of the sugar mixture is gone.



If the “whites” are too soft place back into the freezer for a few minutes.



Remove the “yolks” from the freezer. Place a “white” in the palm of your hand and gently flatten a bit. Create a indent in the center to rest the “yolk” in. Place the “yolk” in the center of the “white” then cover it up. Roll the “white” into an egg shape. If at any point the sugar mixture gets too soft quickly put it back into the freezer.



Continue this process until all your eggs are complete. Return to the freezer.

While your eggs are chilling temper your chocolate (David Lebovitz has a great post on tempering chocolate).



Or melt the chocolate in a microwave at 30 second intervals stirring very well in between. Add 1 tablespoon canola oil to the chocolate and stir well. This gives you a little more flexibility with the chocolate eliminating some of the need for precise tempering. You will not, however get as nice of a crack as you bite into the egg.



Working with one egg at a time, remove the egg from the freezer and stick a toothpick in it. Dip the egg into the chocolate and carefully let the excess chocolate drip off. Place the toothpick into something like a potato while the chocolate sets.



Place the chocolate covered egg into the fridge for 10 minutes while the chocolate sets.



Carefully remove the toothpick from the egg and cover up the small hole with a little bit of tempered chocolate.

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Lion House Rolls

2 cups warm water ( 110 to 115 degrees)

2/3 cup non fat dry milk powder

2 tablespoons dry yeast

1 teaspoon sugar

1 egg, beaten

1/4 cup sugar

1/3 cup butter , melted

2 teaspoons salt

5 -5 1/2 cups all-purpose flour

about 1/4 to 1/2 cup additional butter for inside and top of rolls



In large bowl of electric mixer, combine water and milk powder, stir until dissolved.

Sprinkle yeast over warm water and add 1 teaspoon of sugar. Let sit until yeast bubbles. Add egg, additional 1/4 cup of sugar and melted butter. Mix on low speed until ingredients are incorporated. Add 2 cups of flour. Mix well. Add two teaspoons of salt. Mix on low speed of mixer until ingredients are mixed well. Increase speed of mixer for 2 minutes at medium speed.

Add 2 cups more flour; mix on low speed, then for 2 minutes as medium speed. (Dough will become stiff and remaining flour may need to be mixed in by hand).

Add about ½ cup flour and mix again, by hand or mixer.

Dough should be soft, not overly sticky, and not stiff.

(It may not be necessary to use the entire amount of flour.)

Scrape dough off sides of bowl and coat sides of bowl with about 1 tablespoon vegetable oil around sides of the bowl, so it is covered with oil.

Cover with plastic wrap and allow to rise in warm place until double in size.

After dough has risen, sprinkle cutting board or counter with flour and place dough on floured surface.

Roll out and cut rolls. See note below to watch instructional video on the method use in making Lion House Rolls.

Place on greased (or parchment lined) baking pans.

Let rise in warm place until rolls are double in size (about 1 to 1 ½ hours).

Bake at 375 for 15 to 20 minutes or until browned.

Brush with melted butter while hot.



Tips:



-I tried the method shown in the video but was unable to flip the rolls and have the rolls turn out in a uniform way. I simply rolled the dough on a floured surface and placed them on the pan to rise.

-If you are making these ahead of time, make the rolls up to the point where the rolls are placed on the cookie sheet. Do not let them raise a second time, cover with a sheet of wax paper and then wrap tightly with plastic wrap. Place immediately in freezer. When ready to bake, take out of freezer about 4 hours prior to baking. Remove plastic wrap and wax paper. Cover loosely with a towel. Let sit in draft free warm place until rolls raise. Do not set pan directly on granite or stone counter top. The counter will be too cold to allow rolls to raise properly. Set a towel down on the counter first, then place the pan on top of the towel.

-Here's a link for a cute idea to roll up little "notes of thanks" inside of your rolls for Thanksgiving, a great idea for kids. The recipe is different than the Lion House roll recipe, but you could use the idea with either recipe.

Texas Roadhouse Rolls

2 cups milk

3 Tablespoons butter

1 Tablespoon active dry yeast

½ cup warm water

½ cup sugar, divided

½ cup honey

7½ cups flour (up to ½ cup more or less), divided

2 eggs

2 tsp salt

Butter



Put milk in a small saucepan over medium heat. Bring to a boil and remove from heat. Allow to cool slightly. (Or you can heat it in the microwave until boiling, about 3 minutes.)

Melt 3 Tbsp of butter in the microwave. Set aside.

Combine yeast, warm water and 1 Tablespoon sugar in a mixing bowl. Allow yeast to bubble.

Add remaining sugar, honey, milk, and 3½ cups of flour to the yeast mixture. Mix together for a couple of minutes.

Add melted butter, eggs and salt; mix well.

Add additional flour ½ cup at a time until dough begins to separate from the sides. Let rest for a few minutes.

Knead dough for about 5 minutes. Add additional flour by the Tablespoon if dough gets sticky, but should be moist. (Don't dry it out.)

Remove dough from the bowl and grease the bowl. Return dough to the bowl and turn it over so all sides are covered in grease. Loosely cover bowl with greased plastic wrap. Allow to rise until doubled in size, about 45 minutes, depending how warm your house is. (I put mine in the microwave that was warm from heating my milk and butter.)

Once the dough has doubled, punch it down to release the air. Empty dough onto a lightly floured work surface. Using a rolling pin, roll the dough out till it is about ½-inch thick.

Fold the dough in half, so it's now about 1-inch thick, roll over the dough a little bit to seal the two halves together. Cut the dough into approximately 2-inch squares.

Place dough onto a greased baking sheet and cover loosely with greased plastic wrap. Allow to double in size again, about 1 hour.

Bake at 350*F for about 15-20 minutes, until golden brown.

Immediately rub the tops of the rolls with additional butter. Best served warm. Store extras in a zip-top bag.

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