Chocolate Chelsea Buns

Step 1

Melt 25g butter in a pan and remove from the heat.

Step 2

Add the milk and crumble in the yeast. Stir until smooth.

Step 3

Place the flour and salt in a bowl. Make a well in the centre and poor in the milk. Add the egg and mix with a large metal spoon until combined.

Step 4

Knead for about 10 minutes. It's quite a wet dough but I oiled my work surface rather than flowering it.

Step 5

Place the dough back in the bowl, cover with a plastic bag and leave in a warm place for an hour or so until doubled in size.

Step 6

Gathered the dough and rolled into a large rectangle on a floured surface (about 30 x 23 cm).

Step 7

Melt the remaining 15g butter and brush over the surface.

Step 8

Mix the sugar, raisins and dark chocolate and spread over the dough, leaving a 1 cm gap around the edges.

Step 9

Roll the dough up as tightly as possible on the long side. Seal the edges and cut into 12 slices. Place onto a lined baking tray or in my case a 23 cm square silicone mould. Cover and leave in a warm place to rise for another hour or so until doubled in size.

Step 10

Bake at 190℃ (375℉, Gas for about 30 minutes until golden brown. Warm the honey in a pan and brush over the hot buns. Turn out onto a rack to cool.