Published On: Thu, Mar 28th, 2019

Triple chocolate and ginger chelsea buns

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!

Chocolate and ginger chelsea buns

Triple chocolate and ginger chelsea buns

Servings 10 buns
Author Dr. Oetker

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

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

  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°C (98.6°F). 

  3. 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. 

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

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

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

  7. 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. 

  8. 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. 

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

Take a look at all our yummy Easter bakes here!

Comments

comments

Tags: ,

About the Author

Recent Posts

Chocolate nest cake

Chocolate nest cake

April 17, 2019, Comments Off on Chocolate nest cake

Chocolate nest cake

April 17, 2019, Comments Off on Chocolate nest cake
Little lemon tarts

Little lemon tarts

April 17, 2019, Comments Off on Little lemon tarts

Little lemon tarts

April 17, 2019, Comments Off on Little lemon tarts

Easter meringue nests

April 16, 2019, Comments Off on Easter meringue nests

Easter Meringue Nests

April 16, 2019, Comments Off on Easter Meringue Nests
Easter chick cookies

Easter chick cookies

April 11, 2019, Comments Off on Easter chick cookies

Easter chick cookies

April 11, 2019, Comments Off on Easter chick cookies
Diplome de Boulangerie

Le Cordon Bleu launch Diplôme de Boulangerie

April 11, 2019, Comments Off on Le Cordon Bleu launch Diplôme de Boulangerie
cupcake day

Alzheimer’s Society Cupcake Day returns in June

April 11, 2019, Comments Off on Alzheimer’s Society Cupcake Day returns in June