If there was ever a time of year for these ginger and chocolate buns, now is it. The warming, rich flavours of ginger and cinnamon go perfectly with a cuppa for an Autumnal brunch or afternoon tea. I love to add ginger to my baking and this recipe uses powdered ginger for a subtle kick in the dough and crystallised ginger in the sweet, melting filing. They’re perfect for sharing and delicious straight from the oven. You’ll need to start making them around two hours before you want to eat them, but I promise you they are worth the wait. To make the ginger and chocolate buns, via GBBO’s Candice Brown, you will need:
500g strong white bread flour, plus extra for dusting
2tsp golden caster sugar
275ml whole milk
50g unsalted butter
1tsp ground ginger
7g instant yeast
For the filling:
100g unsalted butter, softened
100g light soft brown sugar
1tsp ground ginger
½tsp ground cinnamon
75g milk or dark chocolate, finely chopped
75g chopped crystallised stem ginger
25g unsalted butter, melted
20g demerara sugar
Sift the flour into the large bowl of a free-standing electric mixer fitted with a dough hook. Mix in the salt and sugar. In a small pan or in the microwave, gently warm the milk with the butter and ginger until the butter has melted and the mix is lukewarm.
Make a well in the flour. Add the yeast to the well, then pour in the warm milk followed by the egg. Mix on a low speed for 4-5 minutes until you have a smooth, stretchy dough (or knead 9 – 10 minutes by hand).
Shape the dough into a ball, then put it into a large, lightly greased bowl and cover with cling film. Leave to rise in a warm place for about 1½ hours – until at least doubled in size.
Once risen, turn out onto a lightly floured work surface and fold the dough over on itself to knock out the air. Roll it out into a 25cm x 45cm rectangle. Mash the softened butter, brown sugar, ginger and cinnamon in a bowl and spread evenly over the dough. Scatter the chopped chocolate and ginger over the top.
Taking one of the long edges, start to roll up the dough tightly and tuck underneath. Now cut the dough into rounds. Place gently on a baking sheet lined with greaseproof paper, brush with the melted butter and sprinkle on the demerara sugar. Cover lightly with a tea towel and leave to rise for about 30 minutes.
Preheat the oven to 180C/ 160C fan/ Gas 4. Bake for 15 – 20 minutes until the buns are golden brown and risen.
Make sure you serve the ginger and chocolate buns warm from the oven, or if you have to wait, give them a five minute warm through before you tuck in. What are you baking this weekend?