Tripe chocolate and ginger hot cross Chelsea buns sound impressive, look incredible and taste even better – and with Dr Oetker‘s YouTube video, you could be buttering them by lunchtime. The recipe is below, and click here to watch Kimberley Wilson of The Great British Bake Off (remember her?!) make them before your very eyes.
- For the bun dough:
- 500g strong white bread flour
- 7g fast-action dried yeast
- 75g caster sugar
- Pinch of salt
- 1tsp ground cinnamon
- 1tsp ground ginger
- 50g unsalted butter
- 300ml Soy milk
- 100g Dr. Oetker Fine Cooks’ Dark Chocolate
For the 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
For the finish
- 100g apricot glaze
- 70g Dr. Oetker Fine Cooks’ White Chocolate
TRIPLE CHOCOLATE AND GINGER HOT CROSS CHELSEA BUNS
Preparation time: 34 minutes plus proving time Cooking time: 20 minutes Makes: 10
Place the fruit into a bowl, cover with boiling water and set aside.
Combine the flour, yeast and sugar in a large mixing bowl and sprinkle over the salt. Over a low heat, melt the butter and 100g of Dr. Oetker Fine Cooks Dark Chocolate in a small saucepan. Once melted, add the milk and continue to heat until blood temperature.
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.
Place in an oiled bowl, cover with cling film and leave until doubled in size.
Tip on to a floured surface and roll out into large rectangle about 5mm thick. Spread with the softened butter.
Drain the fruit and combine with the remaining filling ingredients. Sprinkle over the buttered dough.
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 roasted tin, cut side up. Cover with cling film and leave to prove until only about 1cm of space remains between each bun.
Heat your oven to 200°C, then bake in the centre for 15-18 minutes. Remove from the oven and glaze while still hot. Transfer to a cooling rack and allow to cool completely before melting the 70g of Dr. Oetker Fine Cooks White Chocolate in a piping bag. Pipe crosses over the cooled bun. Pop into the fridge for a few minutes to set the White Chocolate. Serve!
Kimberley Wilson is part of the Dr. Oetker Even Better Baking Team, for further tips, trends and recipes visit evenbetterbaking.oetker.co.uk.