Ingredients
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)
Filling
100 g baking chocolate
10 ml grated orange rind
40 g almonds
Method
Mix flour, salt and sugar and add the yeast
Rub the margarine into the flour mixture.
Add the egg and enough lukewarm water to form a soft dough
Knead dough well until smooth and elastic. Leave to rise.
Knock down. Roll into a 25 cm x 30cm rectangle.
Sprinkle the chocolate, orange rind and almonds evenly over the dough.
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.
Place in a greased baking sheet and allow to rise until double in volume
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
Ingredients
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
Filling
60g Margarine
50 ml Castor sugar
5ml Cinnamon
75g Dried fruit mix
Beaten egg to brush
Icing Sugar
130g (250ml) icing sugar
Boiling Water
VARIATION
Chocolate Orange Delight
