Triple chocolate and ginger chelsea buns

Name: Triple chocolate and ginger chelsea buns
Ingredients: 500 g strong white bread flour; 7 g fast-action dried yeast; 75 g caster sugar; a pinch of salt; 1 tsp ground cinnamon; 1 tsp ground ginger; 50 g unsalted butter; 300 ml soy milk; 100 g Dr. Oetker Dark Chocolate; 50 g unsalted butter (softened); 100 g mixed dried fruit; 100 g crystalised ginger; 100 g Dr. Oetker Milk Chocolate Chips; 50 g Dr. Oetker Dark Chocolate Chips; 100 g apricot glaze; 70 g Dr. Oetker White Chocolate

Breakfast, after lunch. With a cuppa. An evening snack. Is there a time of day that a chocolate and ginger chelsea bun doesn't suit?!

Brought to you by Dr. Oetker

Treats don't get better than these triple chocolate and ginger chelsea buns!

Breakfast, after lunch. With a cuppa. An evening snack. Is there a time of day that a chocolate and ginger chelsea bun doesn't suit?! We're huge fans of this recipe from Dr. Oetker, and you can even adjust the piping pattern to make it a treat that works year-round - not just at Easter. Enjoy!

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10 buns

Servings

Ingredients

500 g strong white bread flour
7 g fast-action dried yeast
75 g caster sugar
a pinch of salt
1 tsp ground cinnamon
1 tsp ground ginger
50 g unsalted butter
300 ml soy milk
100 g Dr. Oetker Dark Chocolate

For the filling:

50 g unsalted butter (softened)
100 g mixed dried fruit
100 g crystalised ginger
100 g Dr. Oetker Milk Chocolate Chips
50 g Dr. Oetker Dark Chocolate Chips

To decorate:

100 g apricot glaze
70 g Dr. Oetker White Chocolate

Instructions

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

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°C (98.6°F). 

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

Place in an oiled bowl, cover with clingfilm and leave until doubled in size. Preheat the oven to 200°C/Gas Mark 6. 

Tip onto a floured surface and roll out into a large rectangle about 5mm (¼in) thick. Spread with the softened butter. 

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

Starting from a long side, roll into a fairly tight, long sausage. Divide into 10 pieces. Arrange on a 35x26cm (13½x11in) deep-sided roasting tin, cut-side up. Cover with clingfilm and leave to prove until only about 1cm (½in) space remains between each bun. 

Bake in the centre of the oven for 15-18 minutes. Remove from the oven and glaze while still hot. Transfer to a cooling rack and allow to cool completely before melting the white chocolate in a piping bag. 

Drizzle the chocolate over the cooled bun. Put into the fridge for a few minutes to set the chocolate, then serve.