Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, hazelnut chocolate chelsea buns. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Hazelnut Chocolate Chelsea Buns is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Hazelnut Chocolate Chelsea Buns is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. 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:
- Get 300 ml full fat milk
- Prepare 90 g unsalted butter
- Prepare 675 g plain white flour
- Get 3 tablespoons caster sugar
- Make ready 8 g fast acting yeast
- Make ready 1 large egg (beaten)
- Make ready Zest of 1 lemon
- Make ready 1 1/2 teaspoons mixed spice
- Get 1 1/2 teaspoons salt
- Make ready For the filling
- Prepare 1/2 jar hazelnut chocolate spread
- Take Several handfuls of sultanas
- Take For the glaze & topping
- Prepare 4 tablespoons caster sugar
- Make ready 2 tablespoons milk
- Prepare 50 g white chocolate (melted)
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!
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