Chocolate Chelsea buns

Chocolate Chelsea buns are bread buns made with a soft dough in the form of a spiral, a chocolate filling and topped with chopped nuts. They are a variation on traditional Chelsea buns and are perfect for breakfast, brunch, picnics and snacking. These chocolate bread buns are delicious served either hot or cold and are especially so when freshly baked. This chocolate Chelsea bun recipe is sufficient to prepare twelve buns.

Ingredients

For the dough:

• 375g bread flour
• 3 teaspoons easy bake yeast
• 1 teaspoon salt
• 50g granulated sugar
• 100ml milk
• 80ml water
• 45g butter
• 1 egg (at room temperature)

For the filling:

• 3 tablespoons Nutella or other similar chocolate spread
• 30g dark chocolate chunks
• 2 teaspoons chopped nuts

For the glaze:

• 50g granulated sugar
• 2 tablespoons water

To bake:

• A dash of oil to line the non-stick paper

Equipment needed

In addition to basic kitchen equipment this recipe makes use of an electric mixer with dough hooks and a 30cm by 25cm (12" by 10") oven tin to bake the rolls.

How to prepare the dough

Weigh the bread flour into a large bowl. Add the easy bake yeast, salt and sugar and mix.

Place the butter, milk and water in a saucepan. Heat gently until the butter has melted and the mixture is hand hot.

Add the liquid ingredients to the dry ingredients while the butter mixture is still hand hot so that it is at the correct temperature to activate the yeast. Add the egg and then mix using an electric mixer with dough hooks attached.

Cover the bowl with a large plate and leave the dough in a warm place to prove for about an hour.

How to assemble the chocolate buns

Roll the dough out on a floured pastry board to form a rectangle about 30cm by 40cm (12" by 16"). If the dough is too sticky simply add a little extra flour.

Spread the Nutella over the rectangle of dough then sprinkle the chocolate chunks evenly over the Nutella.

Carefully roll the dough to form a sausage shape 30cm (12") long. Make sure the dough is rolled tightly with no air gaps.

Cut the roll into twelve equal slices using a sharp knife. If the dough squashes slightly when cut simply push back into shape with your fingers.

Sprinkle the chopped nuts over the top.

Lightly oil and line a 30cm by 25cm (12" by 10") baking tin. Arrange the twelve chocolate Chelsea buns in the tin leaving a small gap around each one to allow room to expand. Leave to prove in a warm place for around half an hour or so before baking.

How to bake

Bake the buns at 170^oC, 325^oF, gas mark 3 until they are slightly golden on top. This is likely to take around 15 to 20 minutes but check after about 10 minutes, and then check again regularly to avoid overcooking. Turn the tin around part way through the cooking time so that they cook evenly.

To glaze

Prepare the glaze while the chocolate bread buns are in the oven by placing the sugar and water in a small saucepan. Heat until the sugar has dissolved.

Brush the Chelsea buns with the glaze as soon as they are baked.

Tips

1. When baking any bread products using yeast always check the yeast is not out of date before starting. Out of date yeast is very unlikely to work and your bread will not rise.
2. Chocolate Chelsea buns can be prepared ahead of time, stored in the fridge until the next day and baked when needed.
3. The individual baked Chelsea buns can be frozen in an airtight container and defrosted either at room temperature or in an oven or microwave.
4. The baked chocolate buns are at their best on the day they are baked. They can be stored in an airtight container until the next day but ideally should be refreshed by heating gently in the oven or microwave.