Chocolate Chelsea Buns

5 from 1 vote

Sweet and sticky fruity buttery yeast pastries studded with dark chocolate to give extra depth of flavour and delight.

Prep Time45

Cook Time30

Proving Time2

Total Time1 15

Course: Afternoon Tea, Snack

Cuisine: British

Keyword: buns, chocolate, yeast

Servings: buns

Calories: 175kcal

15 g fresh yeast (½ oz)
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.
120 ml sour milk, 15 g fresh yeast
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.
225 g strong white flour, ¼ tsp sea salt, 1 egg
Knead for about 10 minutes. It's quite a wet dough but I oiled my work surface rather than flouring 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.
70 g dark chocolate, 60 g raisins, 50 g dark brown sugar
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.
1 tbsp runny honey

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.