Chocolate & Cherry Chelsea Buns

Enriched dough is one of my favourite things to make, I just love dough. I find it so therapeutic to make and of course SO delicious to make. So, I am always trying to come up new enriched dough recipes and flavour combinations, preferable in a bun form, if I’m being picky.

SO GETTING TO THE POINT – these Chocolate & Cherry Chelsea Buns are exactly that. I am actually normally not the biggest cherry fan, but combined with chocolate and dough I can 100% get around it. The sourness of the cherries goes perfectly with the sweet chocolate & it’s just such a good combo.

They are glazed with a simple sugar syrup that makes them sticky sweet and delicious and also keeps the dough I’m gonna say it, “moist” (bleugh worst word ever but there’s no other option for me at this point) so they keep really really. Like up to 3 or 4 days.

They made such a nice change from the traditional Chelsea bun but still has all the things you love about them. They’re super easy to make, a great way to start getting into making dough/breads etc and yeast and flour slowly but surely becoming available again, so give it a go!

Thank you so much for stopping by, I hope you enjoyed this post and feel inspired to make something delicious!

If you’re hungry for more @claudiashomekitchen is full of all things yummy!

INGREDEINTS

• 450g strong white bread flour
• 7g dried fast action yeast
• ½ tea spoon salt
• 50g caster sugar
• 50g unsalted butter, melted but cooled
• 150ml warm milk
• 2 eggs, beaten
• 100g chopped dried cherries
• 100g milk chocolate chips or chunks

SUGAR SYRUP

• 150g caster sugar
• 75 ml water

METHOD

• Start by stirring the yeast into the warm milk and set aside for 5-10 minutes until bubbling on top. While this is happening in a large bowl combined the flour, salt and caster sugar in a bowl then create a well in the middle.
• Pour the yeasty milk into the well along with the melted butter and beaten eggs. Mix together until a ball starts to form, then mix through the dried cherries and kneed for 8-10 minutes until you have a shiny elastic dough. You can use your hands or a stand mixer with a dough hook, whatever works for you.
• Cover the bowl with cling film and a tea towel and set aside for about an hour in a warm room until doubled in size.
• Lightly flour your surface and knock back the dough, then roll out until a rectangle about -x- and 1cm thick, then rolling length ways towards you, keeping the rolls super tight roll up the dough. Cut off the ends so it’s neat, then cut into 8 equal buns. Now using your chocolate “spike” the dough, try to push it into the natural folds of each bun, about 4 chunks/chips per bun I think is ideal but you do you.
• Grease a baking dish well with butter, then place the buns in making sure there is enough space between them to rise. Cover again with cling film & a tea towel and leave for another 30 minutes to rise. While they’re proving again preheat your oven to 200C fan.
• Bake for about 25-30 minutes until risen, golden and brown. While baking make a simple sugar syrup by simply melting the caster sugar and water together over a low heat until dissolved and clear.
• As soon as the buns are done baking, brush the sugar syrup over while they’re still warm. Then allow to cool a little and enjoy! They’re amazing still a little warm when they’re melty and delicious.