Method

• 1.
  Combine the milk, 2 tbs caster sugar and the yeast in a small bowl and set aside for 5 minutes until foaming.
• 2.
  Sift the flour into a bowl and make a well in the centre. Add the yeast mixture, butter and egg yolks then gradually combine. Knead on a well floured work surface until smooth. Place in a lightly oiled bowl, cover and set aside for 1 hour or until doubled in size.
• 3.
  Knock back the dough then divide into 12 pieces (about 60g each). Working one at a time, roll a piece into a ball, flatten into a disc, place a creme egg in the centre and encase with the sides. Roll between your hands to completely enclose. Place the balls on a lined baking tray for 15 minutes to rise slightly. Combine the extra caster sugar and the cinnamon in a bowl and set aside.
• 4.
  Half fill a saucepan with oil and place over medium heat. Heat the oil until 160°C on a cook’s thermometer. Working in batches, cook the balls for 1 1/2 minutes then flip over and cook for a further 1 1/2 minutes. Remove and drain on paper towel then toss in the cinnamon sugar.