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270 g flour (560 ml)

2 ml salt

25 ml sugar

10 g Anchor instant dry yeast

60 g margarine / butter

150 ml lukewarm water

2 egg (beaten)


100 g baking chocolate

10 ml grated orange rind

40 g almonds


  1. Mix flour, salt and sugar and add the yeast

  2. Rub the margarine into the flour mixture.

  3. Add the egg and enough lukewarm water to form a soft dough

  4. Knead dough well until smooth and elastic. Leave to rise.

  5. Knock down. Roll into a 25 cm x 30cm rectangle.

  6. Sprinkle the chocolate, orange rind and almonds evenly over the dough.

  7. Roll the dough up into a roll, starting from the wide side. Cut the roll in half, lengthwise, using a sharp knife. Turn each half cut upside up. Carefully twist the halves together, keeping the cut side up, to expose the filling. Pinch ends well together.

  8. Place in a greased baking sheet and allow to rise until double in volume

  9. Bake in a preheated oven at 180 C for 10 minutes, reduce heat to 160 C and bake for further 20 minutes.

Chelsea Buns

Makes 8 buns

Oven: 180°C


300g cake flour (625 ml)

2 ml Salt

50 ml Castor sugar

10g Anchor Instant Dry yeast

50ml Luke warm milk

1 Large egg, beaten

100ml warm water

60g margarine


60g Margarine

50 ml Castor sugar

5ml Cinnamon

75g Dried fruit mix

Beaten egg to brush

Icing Sugar

130g (250ml) icing sugar

Boiling Water


Chocolate Orange Delight

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