Chocolate Chelsea buns
Chocolate Chelsea buns are bread buns in the form of a spiral made with a soft dough, 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.
Equipment
- Electric mixer with dough hooks
- 30cm by 25cm (12" by 10") oven tin
Ingredients
For the dough
- 375 g bread flour
- 3 teaspoon easy bake yeast
- 1 teaspoon salt
- 50 g granulated sugar
- 100 ml milk
- 80 ml water
- 45 g butter
- 1 egg (room temperature)
For the filling
- 3 tablespoon Nutella (or similar)
- 30 g dark chocolate chunks
- 2 teaspoon chopped nuts
For the glaze
- 50 g granulated sugar
- 2 tablespoon water
To bake
- 2 teaspoon olive oil
Instructions
To prepare the dough
- Place the flour, yeast, salt and sugar in a large bowl and mix.
- Place the butter, milk and water in a saucepan. Heat until the butter has melted and the mixture is hand hot.
- Add the liquid ingredients to the dry ingredients while the milk and butter mixture is still hand hot so that it is at the correct temperature to activate the yeast.
- Add the egg and then mix for a few minutes using an electric mixer with dough hooks attached.
- Cover the bowl with a large plate and leave in a warm place to prove for about an hour.
To assemble
- 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 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.
- Lightly oil and line a 30cm by 25cm (12" by 10") baking tin. Arrange the buns in the tin leaving a small gap around each one to allow room to expand. Leave in a warm place for around half an hour or so before baking.
- Sprinkle the chopped nuts over the top of the unbaked buns.
To bake
- Bake the buns at 170oC, 325oF, 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
- Make the glaze while the buns are baking. Place the sugar and water in a small saucepan and heat until the sugar has dissolved.
- Brush the buns with the glaze as soon as they are taken out of the oven.
Nutrition
Calories: 241kcalCarbohydrates: 37gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 23mgSodium: 234mgPotassium: 103mgFiber: 2gSugar: 12gVitamin A: 128IUVitamin C: 0.01mgCalcium: 25mgIron: 1mg
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