RNW Enterprises

2021-12-28

Triple Chocolate and Ginger Chelsea Buns

Looking for a sweet treat for your lunchbox? Give this delicious Chelsea Bun recipe a go! It's the perfect combination of chocolate and ginger...

INGREDIENTS

For the recipe Triple Chocolate and Ginger Chelsea Buns

500 g Strong White Bread Flour

7 g Fast-action dried yeast

75 g Caster Sugarabout

3 g Salt (1 pinch)

5g Ground Cinnamon (1 tsp)

5g Ground Ginger (1 tsp)

50g Unsalted butter

300 ml Soy Milk

PREPARATION

TRIPLE CHOCOLATE AND GINGER CHELSEA BUNS

Step 1: Place the fruit into a bowl, cover with boiling water and set aside.

Step 2: To make the dough, combine the flour, yeast and sugar in a large mixing bowl and sprinkle over the salt. Over a low heat melt the butter and Dark Chocolate in a small saucepan. Once melted, add the milk and continue to heat until it reaches 37°.

Step 3: Tip the milk mix into the flour mixture and bring together with fingertips until a sticky dough forms. Tip it out on to a work surface and knead until it comes together. It is quite a wet mixture so this may take about 10 minutes.

Step 4: Place in an oiled bowl, cover with cling film and leave until doubled in size. Preheat the oven to 200°C (180° Fan, Gas Mark 6).

Step 5: Tip on to a floured surface and roll out into large rectangle about 5mm thick. Spread with the softened butter.

Step 6: To make the filling, drain the fruit and combine with the remaining filling ingredients. Sprinkle over the buttered dough.

Step 7: Starting from a long side, roll in to a fairly tight, long sausage. Divide into 12 pieces. Arrange on a 35cm x 26cm deep sided roasted tin, cut side up. Cover with cling film and leave to prove until only about 1cm of space remains between each bun.

Step 8: Bake in the centre of the oven for 15-18 minutes. Remove from the oven, whilst hot glaze with the apricot jam. Transfer to a cooling rack and allow to cool completely. Once cooled melt the white chocolate and drizzle using a teaspoon over the top of the Chelsea buns.

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INGREDIENTS

PREPARATION

TRIPLE CHOCOLATE AND GINGER CHELSEA BUNS

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