Double Chocolate and Cherry Buns #GBBO

These Double Chocolate and Cherry Buns are made with an enriched dough and are delicious served as a weekend breakfast treat, or as an elevenses snack alongside a well earned cuppa.

These Double Chocolate and Cherry Buns are quite easy to make really. Not too much of a faff. I hate faffing about so luckily, despite the 2 proves that they require, they are still relatively uncomplicated to achieve.

Welcome to week 3 of the Great British Bake Off bake along (aka GBBOBloggers2018 / GBBOBakeoftheweek) and it is bread week. Don’t forget that at the bottom of this post is some exciting news regarding a fantastic prize for the final week of the bake along/show, thanks to Sage Appliances and of course the round up from last weeks linky (aka cake week) and discover who Helen and I chose as our Star Bake of the Week. 

Anyway, back to the GBBO and tonights show saw the bakers in the tent tackle their first week of baking bread related recipes. The themes were:

Signature – Chelsea Buns

Technical – Naan Breads 

Showstopper – 3D Bread Sculptures 

I decided to make some buns because as much as I fancied trying some naan breads, curry was not on my meal plan so I thought that some lovely buns for Sunday breakfast would be a nice, sweet treat. 

I actually did my first prove in the fridge over night so that my buns would be ready for Sunday breakfast. Mind you, this still meant being up by 7.30am so I could get the second prove done and have them baked in time to eat.

These were very delicious , if a little indulgent. Of course the filling could easily be changed to suit your own tastes. They keep well for a few days in an air tight container, they just needs a 20 second reheat in the microwave to warm and soften them. Of course, these buns could also be frozen on the day they were baked, and once defrosted, warmed up slightly and enjoyed another time.

Double Chocolate and Cherry Buns
 
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 500g strong white bread flour (and extra for dusting)
  • 1 tsp salt
  • 1 x 7g sachet of fast action dried yeast
  • 300ml milk
  • 40g unsalted butter, softened
  • 1 egg, beaten
  • vegetable oil
  • *Filling*
  • Chocolate Spread
  • 100g milk chocolate chips
  • 100g dried sour cherries
  • *drizzle*
  • 100g white chocolate , melted
Instructions
  1. Put the flour and salt into a large mixing bowl
  2. Make a well in the centre and add the yeast
  3. Heat the milk and butter gently in a saucepan until the butter melts and the milk is lukewarm
  4. Add to the flour mixture along with the egg and stir until the contents of the bowl come together as a soft dough (if too wet add extra flour)
  5. Tip the dough onto a well floured worktop and knead for 5 minutes , adding more flour if required. Keep kneading until the dough is smooth and elastic and no longer feels sticky.
  6. Wash the mixing bowl and lightly grease with a little vegetable oil. Place the dough in the bowl and turn until its covered with oil. Cover the bowl with cling film and place in a warm place for 1 hour until its doubled in size.
  7. After an hour, remove the cling film and flour your knuckles and then punch the dough down to its original size and then turn out onto a lightly floured worksurface. Roll out the dough to a rectangle about 40cm long and 5mm thick – it shoudl lie horizontally in front of you. Spread the chocolate spread all over the dough, and then scatter the cherries and coconut over the top.
  8. Tack down the long side of the dough rectangle nearest to you – so it sticks to the surface – and begin to roll the dough from the opposite side towards you, tightening the roll each tome it is turned. Once rolled, trim the ends and then cut into 10 equal pieces (Paul says 4cm wide but mine were not as even!).
  9. Place them cut side up on to a greased baking tray or two leaving a little space around each slice. Cover with cling film and leave to prove again for an hour to allow them to rise again.
  10. Pre heat the oven to 190oC / 170oC (fan) and bake the buns for about 20 until risen and golden brown – mine took just 20 minutes. (Don’t open the oven for at least 15 minutes)
  11. Once they have cooled down, drizzle the melted white chocolate over the top of each one

The #GBBOBloggers2018 / #GBBOBakeoftheWeek Linky

This year I am teaming up with my fellow BAKE OF THE WEEK co host Helen to share the baking work load of the GBBO bake along. Therefore, welcome Helen and thank you in advance for your help 🙂 The linky will be shared on both of our blogs and we will chose our favourite bakes each week in the round up. 

You are welcome to bake along with me and Helen and I am hoping to see some other long standing GBBOBloggers join in too.  You can read the rules here which are not strict really, but they just explains our twitter accounts and all that jazz! All I ask is that you please add my badge, a link to mine and Helen’s blogs and share the GBBO love by sharing or commenting on some of the bakes that link up. Your posts will be pinned too. 

Please link to both mine and Helen’s blogs and use these hashtags on twitter, IG, FB etc so we can share your pics / blog posts :

#GBBOBloggers2018 #GBBOBakeoftheWeek @JennyPaulin @CasaCostello (plus another hashtag – see below under big, exciting news!)

The linky will open either Tuesday after the new episode, or Wednesday morning, depending on how organised Helen and I have been! It closes the following Monday at 11.59pm.

Mummy Mishaps

 

BIG EXCITING NEWS!!!

Before we go any further I am delighted to announce that we have a fantastic prize to offer in our final week of the #GBBOBloggers2018 / #GBBOBakeoftheWeek bake along. This is all with huge thanks to the amazing Mummy Barrow , or Tanya, (or even T as some of us refer to her as) who put me in touch with the lovely team at Sage Appliances. They are going to offer one lucky person one of these as a prize 

Yes a Sage The Bakery Boss (worth almost £400). I am very envious because it looks amazing! So, to be in with a chance to win one, you have to join in with our bake along at least 3 times – and this must include the finals linky. The Sage team will select their favourite finals bake from your entries, and that person will win one of these fabulous mixers. How exciting 🙂 

**Please add their hashtag @SageAppliances to your social media posts connected with #GBBOBloggers2018 and #GBBOBakeoftehweek to help promote their online presence, and hopefully some RT’ing might occur too. 

Last week was Biscuit week and we had some fantastic bakes linked up :

Apple & Blackberry Crumble Traybake by Stacey

Le Gateau Vert by Anca 

GF Beetroot Brownies by Kate 

Coffee and White Chocolate Marble Cake by my co-host Helen 

Fresh Mint Chocolate Cake by Janice 

Peach Melba Crumble Traybake by me

Apple Streusel Traybake by Shell Louise’s daughter Kaycee 

Gooey Chocolate Brownies by Louise 

Apple Crumble Traybake by Jen

Pear, Caramel and Cardamon Traybake by Rebecca 

Roasted Fruit Flapjacks (GF) by Kate 

Pumpkin Spiced Latte Traybake by Tracey 

Spinach Cake by Choclette

Apple and Cinnamon Traybake by Jacqueline 

Lemon and Thyme Drizzle Traybake by Cat 

Gateaux Vert by Tanya 

THANK YOU to each and every one of you who baked along this week , so many delicious and temoting cakes to choose from. However, Helen and I have chosen this as our Star Bake of the Week……

Very well done to Anca for her Le Gateau Vert x 

 

*New Linky for Bread Week*

So what are you waiting for…..on your marks, get set and baaaaaake!


7 comments / Add your comment below

  1. Thank you for the Star Baker! I’m so happy both of you liked my cake.

    This week I plan to make Chelsea buns too, as this is something I haven’t made before. Naan sounds like a great idea too, I have a recipe in my to-bake list, so I should give it a try. As you say, when I’ll make it when I’ll have curry on the menu. 🙂

  2. These look delicious (clearly we are both double chocolate fans!) and I love the fact that you got up early to make them for the family. I am sure they appreciated them! And thanks for securing that fabulous prize with Sage, great job as always!

  3. Now these are more like my type of buns. FYI I found that I had to go through internet explorer not Chrome to be able to link up. I know a few of us are having problems and that may be it? x

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