Chocolate Chelsea Buns
Sweet and sticky fruity buttery yeast pastries studded with dark chocolate to give extra depth of flavour and delight.
Prep Time45 mins
Cook Time30 mins
Proving Time2 hrs
Total Time1 hr 15 mins
Servings: 12 buns
- 15 g or 1/2 oz Yeast
- 120 ml Sour milk
- 225 g Strong white flour
- 1/4 tsp Sea salt
- 40 g Unsalted butter
- 1 Egg
- 70 g Dark chocolate with cranberries - chopped
- 60 g Raisins
- 50 g Dark brown sugar
- 1 tbsp 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 some honey and brush over the hot buns. Turn out onto a rack to cool.