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Triple Chocolate and Ginger Hot Cross Chelsea Buns

Kimberley Wilson has created this delicious recipe, exclusively for the Dr. Oetker Even Better Baking Team!

12 Portions

Difficult 60 Minutes

Ingredients

Ingredients

For the recipe Triple Chocolate and Ginger Hot Cross Chelsea Buns

For the Dough:

500 g Strong White Bread Flour
7 g Fast-action dried yeast
75 g Caster Sugar
about 3 g Salt (1 pinch)
5 g Ground Cinnamon (1 tsp)
5 g Ground Ginger (1 tsp)
50 g Unsalted Butter
300 ml Soy Milk
100 g Dr. Oetker Fine Cooks' 72% Extra Dark Chocolate

For the Filling:

50 g Unsalted Butter softened
100 g Mixed Dried Fruit
100 g Crystalised Ginger
100 g Dr. Oetker Milk Chocolate Chips
50 g Dr. Oetker Dark Chocolate Chips

To Decorate:

100 g Apricot Glaze
70 g Dr. Oetker Fine Cooks' White Chocolate

Preparation

Preparation

1

Triple Chocolate and Ginger Hot Cross Chelsea Buns

Place the fruit into a bowl, cover with boiling water and set aside.

2

To make the dough, combine the flour, yeast and sugar in a large mixing bowl and sprinkle over the salt. Over a low heat melt the butter and Dark Chocolate in a small saucepan. Once melted, add the milk and continue to heat until it reaches 37°.

3

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.

4

Place in an oiled bowl, cover with cling film and leave until doubled in size. Preheat the oven to 200°C (180° Fan, Gas Mark 6) .

5

Tip on to a floured surface and roll out into large rectangle about 5mm thick. Spread with the softened butter.

6

To make the filling, drain the fruit and combine with the remaining filling ingredients. Sprinkle over the buttered dough.

7

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.

8

Bake in the centre of the oven 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 White Chocolate in a piping bag.

9

Pipe crosses over the cooled bun. Put into the fridge for a few minutes to set the White Chocolate. Serve!

1 serving = 134g

Nutritional Information For the recipe Triple Chocolate and Ginger Hot Cross Chelsea Buns

Per serving Per 100g/ ml
Energy 1848kJ
441kcal
1373kJ
327kcal
Fat 17g 13g
Carbohydrate 62g 46g
Protein 8.5g 6.3g