These sweet and sticky buttery fruity yeast chocolate Chelsea buns are a real treat. They’re studded with the usual raisins, but also dark chocolate to give extra depth of flavour and delight.
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. The figgy bread roll I experimented with back in May was probably the last one. These days, I tend to stick to my weekly sourdough. So, on the spur of the moment, I said I’d relieve her of the extra ½ oz, or 15g if you prefer metric.
Chocolate Chelsea Buns
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 to create a chocolate Chelsea bun recipe of my own.
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 added 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.
Other Yeasted Bun Recipes You Might Like
- Banana spelt cardamom buns
- Choc cross buns
- Chocolate cinnamon rolls
- Cornish saffron buns
- Creme egg buns
- Liskeardy cakes
- Mincemeat buns
- Strasbourg kouglof
- Top tea cakes with cranberries
- Vegan saffron buns
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these sweet and sticky chocolate Chelsea buns, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more dark chocolate recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Chocolate Chelsea Buns. PIN IT.
Chocolate Chelsea Buns – The Recipe
Chocolate Chelsea Buns
- 15 g (½ oz) fresh yeast
- 120 ml sour milk
- 225 g strong white flour
- ¼ tsp sea salt
- 40 g unsalted butter
- 1 egg
- 70 g dark chocolate – chopped I used a bar of 70% dark chocolate with cranberries
- 60 g raisins
- 50 g dark brown sugar
- 1 tbsp runny honey I used dandelion honey
- Melt 25g butter in a pan and remove from the heat.
- Add the milk and crumble in the yeast. Stir until smooth.
- Place the flour and salt in a bowl. Make a well in the centre and poor in the milk. Add the egg and mix with a large metal spoon until combined.
- Knead for about 10 minutes. It’s quite a wet dough but I oiled my work surface rather than flowering it.
- Place the dough back in the bowl, cover with a plastic bag and leave in a warm place for an hour or so until doubled in size.
- Gathered the dough and rolled into a large rectangle on a floured surface (about 30 x 23 cm).
- Melt the remaining 15g butter and brush over the surface.
- Mix the sugar, raisins and dark chocolate and spread over the dough, leaving a 1 cm gap around the edges.
- Roll the dough up as tightly as possible on the long side. Seal the edges and cut into 12 slices. Place onto a lined baking tray or in my case a 23 cm square silicone mould. Cover and leave in a warm place to rise for another hour or so until doubled in size.
- Bake at 190℃ (375℉, Gas 5) for about 30 minutes until golden brown. Warm the honey in a pan and brush over the hot buns. Turn out onto a rack to cool.
As this recipe was entirely made from scratch, I’m sharing these chocolate Chelsea buns with Javelin Warrior’s Made with Love Mondays.