Step 1: Place the fruit into a bowl, cover with boiling water and set aside.
Step 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°.
Step 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.
Step 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).
Step 5: Tip on to a floured surface and roll out into large rectangle about 5mm thick. Spread with the softened butter.
Step 6: To make the filling, drain the fruit and combine with the remaining filling ingredients. Sprinkle over the buttered dough.
Step 7: Starting from a long side, roll in to a fairly tight, long sausage. Divide into 12 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.
Step 8: Bake in the centre of the oven for 15-18 minutes. Remove from the oven, whilst hot glaze with the apricot jam. Transfer to a cooling rack and allow to cool completely. Once cooled melt the white chocolate and drizzle using a teaspoon over the top of the Chelsea buns.
|Per Serving||Per 100 g / ml|
|Fat||20.29 g||12.68 g|
|Carbohydrate||81.32 g||50.82 g|
|Protein||9.68 g||6.05 g|
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