This is WAY overdue, and I’m so sorry it’s been a long time since I posted a recipe. In truth a mixture of life and my illness has been getting in the way. However, whilst the illness side is obviously still very much there, the inspiration of the return of Bake Off and the fact I’m baking lots for my fellow Wolves friends has got me going again!
So, I return with this new one: hazelnut chocolate Chelsea Buns. Essentially they’re bulk standard Chelsea Buns, filled with hazelnut chocolate spread and topped with white chocolate. The Chelsea Bun recipe is taken from several I’ve found and worked out to what I think is the best. I took these to the Wolves game on the weekend and, well, they went down a storm. People were tweeting pictures of themselves enjoying them during the match!!
So, here’s the recipe – enjoy having a crack at them yourselves 🙂
300ml full fat milk
90g unsalted butter
675g plain white flour
3 tablespoons caster sugar
8g fast acting yeast
1 large egg (beaten)
Zest of 1 lemon
1 ½ teaspoons of mixed spice
1 ½ teaspoons salt
For the filling
½ jar of hazelnut chocolate spread
Several handfuls of sultanas
For the glaze & topping
4 tablespoons caster sugar
2 tablespoons milk
50g white chocolate (melted)
Add the milk and butter in a small saucepan and heat just enough that all the butter melts, then remove immediately from the heat. Put the flour, yeast & sugar in a bowl and whisk together. Add the mixed spice and lemon zest and stir that through too.
Add the milk/butter & egg to the flour mixture and stir together so that it forms a soft dough. Tip out onto a clean surface and knead for around 10 minutes until the dough is smooth and has elasticity. Put into a clean, greased bowl and cover. Put it into a warm area (somewhere like an airing cupboard is ideal) to prove for an hour or two until it has doubled in size.
Knock the air out of the dough so that it goes back to the original size and then, on a lightly flour, clean surface, roll out to around 52 x 25 centimetres. Cover the whole of the top of the dough with the hazelnut chocolate spread (leaving about a centimetre from the edge). Scatter sultanas over the top over the chocolate spread liberally. The long edge of the dough should be facing you. Press the nearest edge of it into the surface you are working on then take the furthest edge and start to roll it toward you, trying to keep it as tight as possible.
Cut into 4cm pieces (you should get 13 buns out of this). Place into a greased baking tray of about 25 x 25cms. It’s ok if they are touching each other. Cover and leave to prove for 45 minutes.
Bake in a pre-heated oven (200 degrees centigrade/400 degree Fahrenheit/gas mark 6) for 20-25, until golden.
Meanwhile, prepare your glaze by putting the 4 tablespoons of sugar and 2 tablespoons of milk in a saucepan and heat until all the sugar is dissolved. When you remove the buns from the oven immediately brush the glaze all over the top of the buns. Don’t remove the buns from the tray or separate them until they have cooled.
Once they have cooled, melt the white chocolate and drizzle over the top of each bun to finish. Wait until the chocolate has set and then serve/eat. Enjoy!