Triple Chocolate and Ginger Hot Cross Chelsea Buns

Triple Chocolate and Ginger Hot Cross Chelsea Buns

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These chocolaty buns are the best of all worlds - hot cross buns and Chelsea buns collide for an Easter treat like no other.


Makes: 10 buns

  • Buns
  • 500g strong white bread flour
  • 7g fast action dried yeast
  • 75g caster sugar
  • 1 pinch salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 50g unsalted butter
  • 100g dark chocolate
  • 300ml soya milk
  • 100g apricot glaze
  • 70g white chocolate
  • Filling
  • 50g unsalted butter, softened
  • 100g dried mixed fruit
  • 100g crystallised ginger pieces
  • 100g milk chocolate chips
  • 50g dark chocolate chips

Preparation:30min  ›  Cook:15min  ›  Extra time:1hour30min pickling  ›  Ready in:2hours15min 

  1. Filling: Place the dried fruit into a bowl, cover with boiling water and set aside.
  2. Buns: Combine the flour, yeast and sugar in a large mixing bowl and sprinkle over the salt and ground spices. Over a low heat melt the butter and dark chocolate in a small saucepan. Once melted, add the milk and continue to heat until warm (you should be able to hold your finger in the mixture and comfortably count to 10).
  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 plastic wrap and leave until doubled in size.
  5. Tip on to a floured surface and roll out into large rectangle about 5mm thick. Spread with the 50g softened butter. Drain the fruit and combine with the remaining filling ingredients. Sprinkle over the buttered dough.
  6. 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 roasting tin, cut side up. Cover with plastic wrap and leave to prove until only about 1cm of space remains between each bun.
  7. Heat oven to 200 degrees C.
  8. Bake in the centre of the oven for 15 to 18 minutes. Remove from the oven and brush with the apricot glaze while still hot. Transfer to a cooling rack and allow to cool completely.
  9. Melt the 70g white chocolate in a piping bag. Pipe crosses over the cooled buns. Pop into the fridge for a few minutes to set the white chocolate. Serve!

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