Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, hazelnut chocolate chelsea buns. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Vegan Friendly Hazelnut and Chocolate 'Chelsea Buns'. This classic, easy Chelsea bun recipe is the perfect sweet bake to enjoy with your afternoon cup of tea. Who could resist a fruit-filled bun, hot from the oven? The bun is made of a rich yeast dough flavoured with lemon peel, cinnamon or mixed spice.
Hazelnut Chocolate Chelsea Buns is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Hazelnut Chocolate Chelsea Buns is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have hazelnut chocolate chelsea buns using 16 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Hazelnut Chocolate Chelsea Buns:
- Take 300 ml full fat milk
- Make ready 90 g unsalted butter
- Get 675 g plain white flour
- Take 3 tablespoons caster sugar
- Make ready 8 g fast acting yeast
- Prepare 1 large egg (beaten)
- Make ready Zest of 1 lemon
- Make ready 1 1/2 teaspoons mixed spice
- Prepare 1 1/2 teaspoons salt
- Prepare For the filling
- Prepare 1/2 jar hazelnut chocolate spread
- Get Several handfuls of sultanas
- Take For the glaze & topping
- Take 4 tablespoons caster sugar
- Get 2 tablespoons milk
- Make ready 50 g white chocolate (melted)
Nothing beats a warm, sticky Chelsea bun fresh from the oven. These are drizzled with icing for an extra naughty treat. Chelsea Bun - The Old Post Office Bakery. Chelsea Bun how to Recipe Demonstration in the Bakery.
Steps to make Hazelnut Chocolate Chelsea Buns:
- Add the milk and butter in a small saucepan and heat just enough that all the butter melts, then remove immediately from the heat. Put the flour, yeast & sugar in a bowl and whisk together. Add the mixed spice and lemon zest and stir that through too.
- Add the milk/butter & egg to the flour mixture and stir together so that it forms a soft dough. Tip out onto a clean surface and knead for around 10 minutes until the dough is smooth and has elasticity. Put into a clean, greased bowl and cover. Put it into a warm area (somewhere like an airing cupboard is ideal) to prove for an hour or two until it has doubled in size.
- Knock the air out of the dough so that it goes back to the original size and then, on a lightly flour, clean surface, roll out to around 52 x 25 centimetres. Cover the whole of the top of the dough with the hazelnut chocolate spread (leaving about a centimetre from the edge). Scatter sultanas over the top over the chocolate spread liberally.
- The long edge of the dough should be facing you. Press the nearest edge of it into the surface you are working on then take the furthest edge and start to roll it toward you, trying to keep it as tight as possible.
- Cut into 4cm pieces (you should get 13 buns out of this). Place into a greased baking tray of about 25 x 25cms. It’s ok if they are touching each other. Cover and leave to prove for 45 minutes.
- Bake in a pre-heated oven (200 degrees centigrade/400 degree Fahrenheit/gas mark 6) for 20-25, until golden.
- Meanwhile, prepare your glaze by putting the 4 tablespoons of sugar and 2 tablespoons of milk in a saucepan and heat until all the sugar is dissolved. When you remove the buns from the oven immediately brush the glaze all over the top of the buns. Don’t remove the buns from the tray or separate them until they have cooled.
- Once they have cooled, melt the white chocolate and drizzle over the top of each bun to finish. Wait until the chocolate has set and then serve/eat. Enjoy!
Chelsea Bun - The Old Post Office Bakery. Chelsea Bun how to Recipe Demonstration in the Bakery. These apple chelsea buns are so bloody good. As with my hot cross Chelsea buns, the dough is laminated with a single 'business letter' fold before filling and rolling. These sweet buns are perfect served lightly buttered for tea.
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