RECIPE: White chocolate, orange and mini egg Easter Chelsea buns

 

It’s always fun to try something a little different. Why not give David’s recipe a go over the weekend for Easter inspired Chelsea buns.

 
 
Easter Chelsea buns.jpg

INGREDIENTS

For the dough:

  • 250ml whole milk

  • 60g butter

  • 500g strong white flour

  • 75g caster sugar

  • 14g quick-action dried yeast

  • Zest of 1 large orange

  • 1 large egg, beaten

  • 1 tsp mixed spice

  • 1 tsp cinnamon

  • 1 tsp salt

 

For the filling:

  • 40g melted butter

  • 40g soft brown sugar

  • 25g cocoa powder

  • 100g white chocolate drops or coarsely grated white chocolate

  • 100g mini chocolate eggs, crushed

 

For the glaze:

  • 100g icing sugar

  • 2 tbsp orange juice (approx.)

  • 100g mini eggs, crushed

 
 

METHOD

Begin by preparing the dough.

  1. Put the milk in a small pan and heat gently to blood temperature. Add the yeast, stir and set aside.

  2. Put the flour, orange zest, spices, salt and sugar into a large mixing bowl and combine well. Using your fingertips, rub the butter into the flour until you have a fine breadcrumb texture. Pour in the milk and yeast mixture then add the egg. Work the mixture by hand until you have a soft dough.

  3. Turn the dough onto a clean surface and knead well for about 5-10 minutes until smooth and elastic. Put into a greased bowl, cover and leave in a draught-free place until doubled in size (approx. 2 hours).

  4. Grease a tin (about 27cm square or round) with butter and set aside.

  5. Prepare the filling by melting the butter and light brown sugar in a pan. Remove from the heat, add cocoa and stir to form a smooth paste. Leave aside to cool slightly.

  6. Knock-back the dough and kneed on a lightly floured surface. Roll the dough into a rectangle measuring approx. 50cm x 30cm making sure the longer side is facing you.

  7. Spread the butter, sugar and cocoa filling across the surface then scatter evenly with the white chocolate and mini chocolate eggs.

  8. Press the long end nearest you down onto the work surface before rolling the other end towards you as tightly as possible. Using a sharp knife, cut into 12 evenly sized pieces. Turn each piece so the swirl is facing upwards before arranging in the prepared tin. Make sure they are evenly spaced and not too close to each other or the edges of the tin. Cover and leave to prove until they are touching each other, about 45 minutes.

  9. Heat the oven to 180c fan.

  10. Once the dough has proved, bake for 20-25 minutes until golden brown. Remove from the oven and leave to cool.

  11. To make the glaze, mix the icing sugar and orange juice until you have a smooth thick paste. Once the buns are cooled, drizzle over the icing and scatter the remaining mini eggs.

 
Simon Houston