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Triple chocolate and ginger hot cross Chelsea buns recipe

Triple chocolate and ginger hot cross Chelsea buns recipe

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  • Recipes
  • Dish type
  • Bread

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

1 person made this

IngredientsMakes: 10 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 Dr. Oetker® Fine Cooks' Dark Chocolate
  • 300ml soya milk
  • 100g apricot glaze
  • 70g Dr. Oetker® Fine Cooks' White Chocolate
  • Filling
  • 50g unsalted butter, softened
  • 100g dried mixed fruit
  • 100g crystallised ginger pieces
  • 100g Dr. Oetker® Milk Chocolate Chips
  • 50g Dr. Oetker® Dark Chocolate Chips

MethodPrep:30min ›Cook:15min ›Extra time:1hr30min proofing › Ready in:2hr15min

  1. For the filling, place the 100g dried fruit into a bowl, cover with boiling water and set aside.
  2. For the 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 100g 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 cling film 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 cling film and leave to prove until only about 1cm of space remains between each bun.
  7. Heat oven to 200 C / Gas 6.
  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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Easter Hot Cross Buns (Breadmaker)

0 hour 1 hour

1 Tbsp sure bake yeast
1 Tbsp Chelsea White Sugar
1 tsp salt
3 cups Edmonds High Grade Flour
1/2 cup Edmonds Wholemeal Flour
2 Tbsp oil (light olive or canola etc)
320ml water (room temperature)
1 egg

Later addition to dough
75g citrus rind (if desired)
1 Tbsp ground cinnamon
1 Tbsp mixed spice
1/4 cup Chelsea Soft Brown Sugar
1/2 cup sultanas
1/2 cup currants

For the Crosses
1/4 cup Edmonds High Grade Flour
1/4 cup cold water

2 Tbsp Tararua Butter (melted)

For the Glaze
1/4 cup Chelsea Caster Sugar
2 Tbsp warm water

Place dough ingredients into a bread machine in the order listed. Set a timer for 30 minutes if your machine doesn’t have a fruit addition timer built in. Turn the machine on using the “dough only” function. After 30 minutes add the “later addition to the dough” ingredients.

When the “dough only” function signals ready, remove the dough onto a well-floured surface and knead into a long sausage shape - like a stick of French bread. Using scissors cut off pieces the size of a tennis ball and place into a well-greased or baking paper lined Swiss roll tin, approximately 20cm x 25cm. The balls of dough should touch each other.

To make the crosses, place the Edmonds High Grade Flour and water in a small zip lock plastic bag and seal. Squish the bag to mix the flour paste well. Snip off the corner and pipe crosses onto the surface of the buns. Allow the buns to rise for a further 30 minutes. Preheat oven to 200°C.

Brush the buns with melted Tararua Butter and bake for 20–25 minutes. Remove from the oven and, while piping hot, brush over the Chelsea Caster Sugar glaze. Cool on a wire rack, reheat to serve.

Triple chocolate and ginger chelsea buns


  • 500 g strong white bread flour
  • 7 g fast-action dried yeast
  • 75 g caster sugar
  • a pinch of salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 50 g unsalted butter
  • 300 ml soy milk
  • 100 g Dr. Oetker 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:


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°C (98.6°F).

Tip the milk mix into the flour mixture and bring together with your fingertips until a sticky dough forms. Tip it out onto 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 clingfilm and leave until doubled in size. Preheat the oven to 200°C/Gas Mark 6.

Tip onto a floured surface and roll out into a large rectangle about 5mm (¼in) 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 into a fairly tight, long sausage. Divide into 10 pieces. Arrange on a 35x26cm (13½x11in) deep-sided roasting tin, cut-side up. Cover with clingfilm and leave to prove until only about 1cm (½in) space remains between each bun.

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.

Drizzle the chocolate over the cooled bun. Put into the fridge for a few minutes to set the chocolate, then serve.

  • For the buns:
  • 350g (12oz) strong plain flour
  • 50g (1¾oz) caster sugar
  • 1 level tsp salt
  • 7g sachet fast-action dried yeast
  • 50g (1¾oz) butter, melted
  • 1 medium egg, beaten
  • 150ml (¼ pint) milk, lukewarm
  • For the filling and topping:
  • 6-8 tbsp chocolate and hazelnut spread, eg, Nutella
  • 100g packet/carton dark or milk chocolate chunks/chips
  • 18 x 28cm (7 x 11in) traybake tin, buttered
  • Small disposable piping bag

Tip the flour into a bowl and stir in the sugar, salt and yeast. Mix together the butter, egg and milk, and add to the flour mixture. Mix the ingredients until they bind together to form a dough. Knead the dough, either in a food mixer with a dough hook or on a lightly floured surface, for about 5-10 mins until it’s smooth and elastic.

Roll out the dough to a rectangle about 25 x 35.5cm (10 x 14in) on a lightly floured surface.

Leaving one of the long edges clear, spread the chocolate and hazelnut spread over the dough and sprinkle half the chocolate chunks/chips over. Brush water along the clear edge, and then roll up the dough towards the clear edge, pressing well over the join.

Cut the dough into 12 even-sized pieces. Put them on their sides, so that you can see the spiral shapes, and place them in the traybake tin.

Cover the tin with oiled cling film or a clean tea towel and leave in a warm place for about 1 hour or until the dough has doubled in size.

Set the oven to gas mark 6 or 200°C.

When the oven is hot, place the tin in the centre and bake for 20-30 mins, or until the dough is an even, golden colour and firm to the touch.

Remove the buns from the tin, leaving them in one piece, and transfer them to a wire rack.

Melt the remaining chocolate gently in a microwave oven or over a pan of hot water. Fill the piping bag with the chocolate and then cut off the end of the bag to give a small hole. Drizzle the chocolate randomly over the buns.

Leave the chocolate to set before serving. Serve warm or cold, with the buns torn or cut into individual spirals.

Paul Hollywood’s Chelsea Buns

I had the afternoon off today after a very long (super duper long and stressful) day at work yesterday.
So after indulging in a spot of Christmas Present purchasing, along with some crafting supplies…… I baked.

I started off another little sourdough recipe from Paul Hollywood’s book, but then I decided to make one of the recipes from the series 3 bake off book that I had eyed up when I first flicked through it. It was also made as part of the Masterclass series after this series of the Great British Bake Off. You can find the recipe here.

First step was to melt the butter with the milk (only until melted, not too hot – you don’t want to kill the little yeasties!)

Make the dough, kneady knead….. then leave to rise for an hour until it goes quite wild! – Note: one of the commenters below (Thanks Richard Juniper!) pointed out to me that in the masterclass episode, Paul actually adds 40g of caster sugar to the dough, which isn’t stated in the recipe either in the book or online. Naughty naughty! This may well be an error in the printed recipe, as I had an issue with another recipe (the doughnuts and their frying temperature), which when I then watched the masterclass did seem to be different to what Paul actually did! I haven’t had chance to test this yet, but once I do I shall update accordingly, or let me know if you find this better! See update below.

Paul Hollywood’s recipe uses dried cranberries, chopped apricots, and sultanas. While the dough was proving, I assembled all the bits of pieces ready to assemble the buns:

Knock back, shape into a rectangle and roll out…. brush with melted butter, sprinkle with zest, then sugar and cinnamon and fruit…

Roll up, slice, arrange in a deep baking tin, and leave to rise again.

Bake, then brush with warm apricot jam..

Make the icing, and drizzle over…

I will try not to eat them all in one go…..

Tomorrow, I craft. I have been itching to get my beloved Bernina out for a while. Today I bought some material that I have had my eye on for a while, and have been planning a little something that I have been wanting to make for a while too!

Update 27/11/2012:

I made some more Chelsea buns tonight using the sugar addition (40g caster sugar added to the flour mixture) stated in the Masterclass episode. This time I made sortof a festive variation, using 2tsp of mixed spice instead of cinnamon, and sultanas, raisins, mixed peel, and chopped glace cherries instead of the cranberries and apricots (as I didn’t have any!)

The first proving seemed to look pretty similar, then after the second proving……

A little bit puffier……………….. then I baked them as before, and brushed with some melted butter for added shiny….

Appearance-wise, they don’t look a massive amount different to the others, but texture-wise? Much softer, so definitely worthwhile to add the sugar!

But how disappointed am I in these recipes now?! If I have chance, I still have some of the masterclass recipes on TiVo, so will try and re-watch them and figure out if any others are wrong too!

Gingery Whole Wheat Hot Cross Buns

Imagine a batch of soft dinner rolls, gently spiced with cinnamon, ginger, cardamom, and mace, with candied ginger pieces, dried apricots, cranberries, and dates in every little bite. These gingery hot cross buns are honey-sweetened and made with whole wheat flour, and crossed with cream cheese and maple syrup frosting.

The cross symbolizes several things. In the Christian tradition, in the 40 days before Easter known as Lent, the cross on each bun represents Good Friday and Holy Week. Hot cross buns commemorate the renewal of life that happens each spring–think tulips and daffodils popping up all over and chirping birds busying their nest. We may have to wait a little longer for the blossoms here in the mountains, but there’s no waiting for these buns. The time is now. This is hot cross bun season!

In my former pastry chef life, we baked hot cross buns every day throughout Lent, from Mardi Gras right up until Easter. We made them with white flour and sugar. For a new, more healthful and rustic-feeling treat, I traded honey for the brown sugar, and whole wheat flour for the all purpose flour in Deer Valley’s recipe. The original recipe is in my Chocolate Snowball cookbook.

Happy Spring! Keep up the tradition. Or start one. Make these ginger-spiced, fruit-filled buns with a cross on top.

Hot-cross buns! Hot-cross buns! One a penny, two a penny, hot-cross buns. If you have no daughters, give them to your sons. Hot-cross buns! Hot-cross buns!

Gingery Whole Wheat Hot Cross Buns recipe details:

  • Yeast doughs, hot cross buns for example, are about passive time. 20 minutes to prepare the dough, then an hour of rising, 10 minutes to shape the rolls, and another hour of rising. You can make and shape the dough one day, and bake them the next.

  • If it works better in your schedule, mix and shape the rolls the day before. Let them rise overnight in the fridge and bake them off in the morning. Or make and bake your hot cross buns the day before—they’re easy to refresh with a light sprinkle of water and a reheat in the oven. Decorate with the cross until just before serving.
  • To make these gingery hot cross buns, I used white whole wheat flour–lighter in color and flavor than the whole wheat flour we are most familiar with. White whole wheat flour, ground from white wheat berries, includes the bran, germ and endosperm of the wheat grain, the same as regular whole wheat flour which is ground from hard red wheat berries. Read more here. If you prefer your rolls less rustic, feel free to substitute unbleached all-purpose flour for all or some of the white whole wheat flour.
  • I use instant dry yeast, which does not need to be dissolved in warm water before mixing the dough. You just stir instant dry yeast into the other dry ingredients and use a warmer liquid. Saf-instant dry yeast and the trademarked RapidRise yeast, as well as bread machine yeast, are all instant dry yeast. If you use regular active dry yeast, keep your milk below 110°F.

Some of the links below are affiliates. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

Special products and equipment used to make hot cross buns:

For appetizers, an elegant crostini with goat cheese and shallot red wine jam would be excellent!

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Step by step

  1. Melt the butter for the dough in a saucepan, remove from the heat and add the milk. This will take the chill off the milk, without making it too hot. In a large mixing bowl (or stand mixer), combine the flour, yeast, caster sugar, salt and lemon zest. Make a well in the centre and add the beaten egg and the buttery milk. Mix together until you have a soft dough (add extra milk if needed), then knead for 10 minutes by hand on a floured surface (or 5 minutes on low speed in a stand mixer). When the dough is stretchy and springy, return it to the bowl, cover and leave to rise for 2 hours or until doubled in size.
  2. Knock the dough down then roll out to about 34cm x 48cm on a floured surface. Spread with the soft butter (leave a border along one long edge). Mix the sugar, cinnamon or mixed spice and currants or dried fruit together. Scatter evenly over the dough and press in gently.
  3. Dampen the long border with a little water, then roll up like a Swiss roll towards this side, pinching the seam closed. Trim off the ends, then cut the roll into 12 fat slices. Grease and line a 20cm x 30cm baking tin and add the buns they should be spaced about 1cm apart. Cover the tray and leave to prove for about 45 minutes. Preheat the oven to 180°C, fan 160°C, gas 4.
  4. Bake the Chelsea buns for about 25 minutes until golden and cooked through. Dissolve the sugar in 3 tablespoons water in a small pan and simmer for 1 minute, then leave to cool. Brush the buns with the mixture as soon as they come out of the oven as the water evaporates, you will be left with a sticky glaze.
  5. Let them cool for at least half an hour before tearing apart and eating.

Triple chocolate and ginger hot cross Chelsea buns recipe - Recipes

Chelsea buns are a type of currant bun made with a rich yeast dough. The dough is rolled out into a rectangle and covered with sugar and dried fruits. It's rolled up, left to rise and then baked. A sweet glaze is the finishing touch. You can find them in all British bakeries, but the ones you make at home are the best - you know exactly what goes into them and you can eat them as soon as they are baked.

Roll the dough out and cover with the dried fruit mixture

Leave to rise until double the size

Chelsea Buns
Adapted from The Cookery Year

1 sachet (7g) quick rising yeast
600g strong white bread flour
2 teaspoons sugar
1 teaspoon salt
25g unsalted butter
1 egg mixed with approx 300ml milk

100g dried fruit (sultanas, currants or seedless raisins)
25g chopped mixed peel
50g soft brown sugar
25g melted butter
Clear honey to coat tops of buns

Put the yeast, strong bread flour, sugar, salt, unsalted butter and the egg/milk mixture into your bread machine in the correct order. Use the dough setting and keep an eye on the mixture, you may need a little more or less milk to make a smooth, soft dough.

When the dough is ready, roll it out onto a floured surface in a rectangle shape approx 35cm x 25cm.

Mix the dried fruit, mixed peel and the soft brown sugar together in a small bowl. Brush the surface of the dough with the melted butter and spread the fruit mixture on top to within 2cm of the longer edges. Roll the dough from the long edge and press to seal the edges. Cut into slices about 3½cm wide and put them in a large baking tin. Leave to rise until doubled in size.

Heat the oven to 180ºC and bake for about 25-30 minutes. Turn the buns out onto a wire wrack and brush with honey while still warm.

I'm submitting this to YeastSpotting, which is a weekly showcase of yeasted baked goods and dishes with bread as a main ingredient. If you love baking with yeast, check out the beautiful breads and other yeast recipes here.

This content belongs to Nicisme at Cherrapeno. All writing and photography copyright N Fowers © 2007-2010 unless otherwise indicated. All rights reserved.

Chelsea Buns

There is something about baking as a source of comfort when all is in disarray.
Whether it is the repetitive and monotonous tasks of measuring, weighing and following instructions carefully that baking recipes require more than other recipes or if it is a nod back to happy memories of a kid helping mum or gran in the kitchen I’m not sure.

Chelsea buns, created in the 18th Century in a bun house in Chelsea, are traditionally made with currants. Not only are currants expensive soft and juicy sultanas are far more popular in our house. Seeing as Easter is just around the corner, I have given them a hot cross bun edge and added mixed spice to the dough as well as cinnamon to the swirl filling. You could, if making them for Easter itself, drizzle the icing in a cross shape over the buns too!

I always used to shy away from yeasted bakes, thinking them too complicated. This was wrong however – especially if you own a bread maker! Besides, kneading is a great way of getting rid of pent up tension, and once that bit is done, it’s up to the dough to work its rising magic.

This is one of the longest recipes on the blog, but totally worth it – please don’t be put off by all the steps!

These are known as ‘Sticky Buns’ in our house, as we have been reading Paddington Bear and in the book he has a fondness for sticky buns. You can make them as sticky as you like: either just brush the glaze over, or use the glaze and the icing if you want a sweeter stickier, treat. I have cut down the sugar in the dough and the filling that you may find in other recipes, so even with the icing they are not overly sweet.

More hot cross bun recipes

Healthy hot cross buns with apple and carrot

Vegan hot cross buns