Kimberley Wilson's Triple Chocolate and Ginger Hot Cross Chelsea Buns

Published Tuesday, Aug 5 2014, 18:20 BST  |  By  |  Add comment
Kimberley Wilson was one of our favourite contestants in last year's Great British Bake Off and though she very narrowly lost out on the winner's trophy, we're glad to see that she's achieving her dream of becoming a full-time baker.

And we're especially pleased to bring you this amazing recipe of hers for Triple Chocolate and Ginger Hot Cross Chelsea buns which look and taste yummy. Just the treat to settle down with in front of this year's Great British Bake Off series!

Triple Chocolate and Ginger Hot Cross Chelsea Buns

© Dr. Oetker


  • Bun dough
  • 500g strong white bread flour
  • 7g fast-action dried yeast
  • 75g caster sugar
  • Pinch of salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 50g unsalted butter
  • 300ml Soy milk
  • 100g Dr. Oetker Fine Cooks’ Dark Chocolate
  • For the filling:
  • 50g unsalted butter, softened
  • 100g dried mixed fruit
  • 100g crystallised ginger pieces
  • 100g milk chocolate chips
  • 50g dark chocolate chips
  • For the finish:
  • 100g apricot glaze
  • 70g Dr. Oetker Fine Cooks’ White Chocolate


1 Place the fruit into a bowl, cover with boiling water and set aside.

2 Combine the flour, yeast and sugar in a large mixing bowl and sprinkle over the salt. Over a low heat melt the butter and 100g dark chocolate in a small saucepan. Once melted, add the milk and continue to heat until blood temperature (37C).

3 Tip the milk mix into the flour mixture and bring together with fingertips until a sticky dough forms. Tip it out on to a work surface and knead until it comes together. It is quite a wet mixture so this may take about 10 minutes.

4 Place in an oiled bowl, cover with cling film and leave until doubled in size.

5 Tip on to a floured surface and roll out into large rectangle about 5mm thick. Spread with the softened butter.

6 Drain the fruit and combine with the remaining filling ingredients. Sprinkle over the buttered dough.

7 Starting from a long side, roll in to a fairly tight, long sausage. Divide into 10 pieces. Arrange on a 35cm x 26cm deep sided roasted tin, cut side up. Cover with cling film and leave to prove until only about 1cm of space remains between each bun.

8 Heat oven to 200C. Bake in the centre of the oven for 15-18 minutes. Remove from the oven and glaze while still hot.

9 Transfer to a cooling rack and allow to cool completely before melting the white chocolate in a piping bag.

10 Pipe crosses over the cooled bun. Pop into the fridge for a few minutes to set the chocolate before serving.

Prep Time

34 minutes, plus proving time

Cook Time

20 minutes

Nutrition Information

Makes 12

For more recipes from Kimberley, click here.

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