COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Triple Chocolate and Ginger Chelsea Buns

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

10 Portions

Difficult 60 Minutes



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
70 g Dr. Oetker 26% White Chocolate




Triple Chocolate and Ginger Chelsea Buns

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


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°.


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. Preheat the oven to 200°C (180° Fan, Gas Mark 6) .


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


To make the filling, 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.


Bake in the centre of the oven for 15-18 minutes. Remove from the oven and glaze with the apricot jam while still hot. Transfer to a cooling rack and allow to cool completely before melting the White Chocolate in a piping bag.


Drizzle the white chocolate 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 Chelsea Buns

Per Serving Per 100 g / ml
Energy 2353kJ
Fat 20.93g 12.92g
Carbohydrate 82.40g 50.86g
Protein 9.85g 6.08g