Tag Archives: Kneading

Chocolate Orange Chelsea Buns.

This week has been national chocolate week- because the health conscious British Nation definitely need an excuse to let loose and indulge in a sugary snack. In spirit of the celebration I revamped the classic British recipe- Chelsea Buns, with the help of a serious amount of Nutella.


For the sweet dough;

500g/1lb strong white flour

1tsp salt

7g (1 and a half teaspoon) dried, fast action yeast

300ml/10fl oz warm milk

40g/1½oz unsalted butter, at room temp

1 egg

For the filling:

Zest of one orange

8 tbsp Nutella or Chocolate Spread

150g chocolate chips.


1) Sift the flour into a big bowl, add salt and yeast and mix together. Rub the butter into the flour mixture, slowly add the warm milk and the beaten egg to form a soft dough.

2) Place on a floured surface and knead for about 5 minutes, until the dough is elastic.

3) Place in an oiled bowl and cover with cling film, leave in a warm place until the dough has doubled in size.

4) Remove from the bowl and knead for a further 5 minutes. Roll the dough out, using a rolling pin, into a rectangle shape of around 30cmx40cm, or until about the thickness of a pound coin.

5) Spread the Nutella across the top of the rectangle leaving a 2 cm gap along one side. Sprinkle on top the orange zest and chocolate chips.

6) Using a pastry brush, brush the open side with milk, roll the dough up into a tight cylinder. Cut up into 3cm slices and place upwards in a baking tray allowing a small gap in between for the dough to expand. Cover with cling film and leave in a warm place for one hour.

7) Preheat oven to 190C/375F/Gas 5. Remove the cling film and bake for 20-25 minutes until golden brown.

8) Remove from the oven and before cool cover with glaze made of a little bit of warm milk and caster sugar. Leave to cool on a wire rack or eat warm.

Rosemary Focaccia

This recipe is based on the great Paul Hollywood’s recipe, it’s a simple and effective base recipe which allows you to add whatever flavours you wish.


500g/1lb 2oz Strong White Flour

2tsp of salt

2 sachets of dried yeast (works out to 3 tbsp or 14g)

2tbsp of Olive Oil

350 ml of cold water

handful of rosemary (whatever your personal preference is) plus more for topping

Sea Salt to finish.


1)In a large bowl place the flour, salt, yeast and sprigs of rosemary, roughly mix together. In a measuring jug, measure your water and add the olive oil to the top of this. Using a wooden spoon, mix the water gradually into the flour mixture to form a dough.

2) Place the dough on a oiled surface and knead for 5 minutes, until the dough is elastic. The bbcgoodfood website has a really useful guide to kneading techniques. Bread Kneading with Paul Hollywood

3) Once kneaded, tuck into a rough ball shape and place in an oiled bowl, cover with a tea towel and leave in a warm place until the dough has doubled in size.

4) Once the dough has doubled in size, place on a floured surface and knead for a further 5 minutes to remove the excess air from the dough.

5) Oil a baking sheet and place the dough on it, stretching the dough with your hands to make it fit to the size of the baking sheet. Cover with a tea towel and leave in a warm place for an hour.

6) After this hour, the dough should be springy to touch.

7) Preheat your oven to 220C/425F/Gas 7.

8) Using your fingers, push small holes through out the dough, then place whatever herb you wish to use into the gaps, I used rosemary. Drizzle with olive oil and sprinkle with sea salt.

9) Bake in the oven for 15-20 minutes, until golden brown. Drizzle with a little more olive oil and serve warm.

I also made a sun-dried tomato and basil focaccia, with the same basic bread mixture. To provide the bread with a little more colour, replace the oil in the bread mixture with oil the sun-dried tomatoes are stored in.