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Triple Chocolate and Ginger Chelsea Buns

Looking for a sweet treat for your lunchbox? Give this delicious Chelsea Bun recipe a go! It's the perfect combination of chocolate and ginger...

10 Portions

Difficult 60 Minutes

Ingredients

Ingredients

For the recipe  Triple Chocolate and Ginger 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 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 Jam
50 g Dr. Oetker 26% White Chocolate

preparation

Preparation

1

Triple Chocolate and Ginger 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 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. 

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. 

Nutritional Information for the recipe Triple Chocolate and Ginger Chelsea Buns

Per Serving Per 100 g / ml
Energy 2307kJ
551kcal
1440kJ
344kcal
Fat 20.22g 12.64g
Carbohydrate 81.32g 50.82g
Protein 9.68g 6.05g