Triple chocolate and ginger hot cross Chelsea buns

    2 hours 15 min

    These chocolaty buns are the best of all worlds - hot cross buns and Chelsea buns collide for an Easter treat like no other.

    1 person made this

    Makes: 10 buns

    • 500g strong white bread flour
    • 7g fast-action dried yeast
    • 75g caster sugar
    • 1 pinch salt
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • 50g unsalted butter
    • 100g Dr. Oetker® Fine Cooks' Dark Chocolate
    • 300ml soya milk
    • 100g apricot glaze
    • 70g Dr. Oetker® Fine Cooks' White Chocolate
    • Filling
    • 50g unsalted butter, softened
    • 100g dried mixed fruit
    • 100g crystallised ginger pieces
    • 100g Dr. Oetker® Milk Chocolate Chips
    • 50g Dr. Oetker® Dark Chocolate Chips

    Prep:30min  ›  Cook:15min  ›  Extra time:1hr30min proofing  ›  Ready in:2hr15min 

    1. For the filling, place the 100g dried fruit into a bowl, cover with boiling water and set aside.
    2. For the buns, combine the flour, yeast and sugar in a large mixing bowl and sprinkle over the salt and ground spices. Over a low heat melt the butter and 100g dark chocolate in a small saucepan. Once melted, add the milk and continue to heat until warm (you should be able to hold your finger in the mixture and comfortably count to 10).
    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.
    4. Place in an oiled bowl, cover with cling film and leave until doubled in size.
    5. Tip on to a floured surface and roll out into large rectangle about 5mm thick. Spread with the 50g softened butter. Drain the fruit and combine with the remaining filling ingredients. Sprinkle over the buttered dough.
    6. Starting from a long side, roll in to a fairly tight, long sausage. Divide into 10 pieces. Arrange on a 35cm x 26cm deep sided roasting tin, cut side up. Cover with cling film and leave to prove until only about 1cm of space remains between each bun.
    7. Heat oven to 200 C / Gas 6.
    8. Bake in the centre of the oven for 15 to 18 minutes. Remove from the oven and brush with the apricot glaze while still hot. Transfer to a cooling rack and allow to cool completely.
    9. Melt the 70g white chocolate in a piping bag. Pipe crosses over the cooled buns. Pop into the fridge for a few minutes to set the white chocolate. Serve!

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