Chocolate Chelsea Buns
Last week, I accompanied my mother to the bakers to buy some fresh yeast to make bread. She only wanted 1½ oz, but as they didn’t have any half ounce weights, she was only able to get 2 oz. It’s been a while since I made yeasted bread, other than my weekly sourdough, so on the spur of the moment, I said I’d relieve her of the extra ½ oz. Home I went, wondering what on earth I could make with ½ oz fresh yeast. I did what I suspect most of us would do and turned to Google. Three pages into the search, I was about to give up, when I spotted a recipe for Chelsea buns in amongst all the comparisons of the fresh and dry yeast equivalents. Marvellous, I thought: I’ve never made Chelsea buns before and I’ve never eaten chocolate ones at all. I’d been given a bar of dark chocolate with cranberries for my birthday and I thought this would be just the thing for these buns.
What can I say, they were very good and didn’t last as long as I’d planned. The chocolate proved to be an excellent way of counteracting the sweetness of the buns and adding a richness of flavour which was very welcome. They were definitely at their best on day one when the dough was soft and brioche like. By day two they had toughened, still good, but not as delicious. Note to self: remember to eat the whole lot on the same day next time.
As this was entirely made from scratch, I’m sending it off to Javelin Warrior’s Made with Love Mondays.
- 15g or 1/2 oz Yeast
- 120 ml Sour milk
- 225g Strong white flour
- 1/4 tsp Sea salt
- 40g Unsalted butter
- 1 Egg
- 70g Dark chocolate with cranberries – chopped
- 60g Raisins
- 50g Dark brown sugar
- 1 tbsp Honey – I used dandelion honey