Celebrate National Baking Week

Chocolate and Nut Chelsea Buns

Celebrate National Baking Week with these delicious Choc ‘n’ Nut Chelsea Buns

Choc ‘n’ Nut Chelsea Buns

  • Servings: 12
  • Difficulty: easy
  • Print

Calories 342 per portion
Fat 27g (16g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Strong plain flour 350g (12oz)
  • Caster sugar 50g (2oz)
  • Salt 1 tsp
  • Fast-action dried yeast 7g sachet
  • Butter 50g (2oz), melted
  • Egg 1, beaten
  • Milk 150ml (¼ pint), lukewarm
  • Nutella 200g jar
  • Roasted chopped hazelnuts 75g (3oz)
  • Plain chocolate chips 100g (3½oz)
  • Icing sugar for dusting

Instructions

  1. In a mixing bowl stir together flour, sugar, salt and yeast. Mix together butter, egg and milk in a jug then pour into the bowl and mix together to form a dough. On a floured surface knead the dough for 5-10 minutes then roll out to a rectangle 25 x 35cm (10 x 14in).
  2. Spread Nutella onto dough leaving one long edge clear. Sprinkle with half the nuts and chocolate chips. Roll up towards clear edge and press well to join.
  3. Slice dough into 12 and place in a buttered 18 x 28cm  (7 x 11in) traybake tin in three rows of four. Cover loosely with oiled cling film and leave in a warm place until doubled in size.
  4. Preheat oven to 200°C/180°fan/Gas 6. Bake for 20-30 minutes until firm. Transfer to a rack, scatter with chocolate chips, nuts and icing sugar.

Recipe taken from the Dairy Diary 2018.

Dairy Diary 2018 now available

 

 

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