Nutella Chelsea Buns

Nutella?  Mmm, I have to confess I love the stuff.  I don't believe in foods being good or bad, so I will just say 'everything in moderation, even Nutella'.  You could use another version of this choc/hazelnut spread, or make your own.  But forget your niggardly worries my friends, and just enjoy this sweet treat with a cuppa.

delicious with a cuppa

I first found this recipe in The Australian Women's Weekly Cooking Class Cookbook.  These are fabulous books, with well-written and tested recipes.  But because I can't leave a good recipe alone, I decided to try a Nutella version.  I had intended to post this pre-Easter, but time got away from me.  So here is my version of an updated Chelsea Bun, with lashings of chocolate and that ubiquitous choc/nut spread.



Recipe adapted by Sherry's Pickings:

Makes 10 buns/scones


ingredients:


60g. (2 oz.) hazelnuts, roasted and finely chopped, and divided into 40g. and 20g.

375g. (3 cups) self-raising flour

1/2 tsp sea salt 

50g. (1⅔ oz.) cold butter

1-1¼ cups cold milk

1½ tsp Frangelico (optional) - whisk this into the milk if using


filling:


60g. (2 oz.) butter

50g. (1/3 cup) brown sugar, lightly packed

150g. (1/2 cup) Nutella

160g. (1 cup) sultanas

1 tbs (20 mLs) Frangelico (optional) - sprinkle over the sultanas if using

50g. (a hearty quarter cup) chocolate chips

50g. (2/3 cup) candied orange peel, finely chopped (optional) 

40g. of the roasted, chopped hazelnuts as mentioned above, and keep the other 20g. for the top of the buns


Glaze:


6 tbs icing sugar

4 tsp water or Frangelico - I used 1 tsp water and 3 tsp Frangelico



Method:


First, roast your nuts @180C for 10-15 minutes on a lined baking tray in a single layer - watch them carefully towards the end as they can burn quickly

Let them cool for a minute or two, then rub the nuts between your kitchen paper-lined fingers till most of the skin comes off, then either chop well or shove them into a mini food processor and blitz - gently, not to a powder

Now make the dough by sifting the flour and salt into a large mixing bowl

Rub the cold butter into the flour with your fingertips till it looks like breadcrumbs

Add the milk carefully; try adding half the milk then keep adding till you have a firm but pliable dough

Roll out the dough till you have a 30cm X 23cm (12in x 9in) rectangle

Cream the butter and sugar together, and spread over the dough

Throw dobs of Nutella over the butter and sugar mix, and spread with a spatula till you have an even layer

Scatter over the sultanas, choc chips, orange peel and hazelnuts

Roll the whole thing up carefully, lengthwise

And cut into ten thick slices - which you now place into a well-greased 23cm (9in) cake tin 

Bake in a moderate oven 185C (365F) for 25 to 30 minutes till golden

Just before the buns are ready, mix the icing sugar and water/Frangelico in a small bowl

Sprinkle the other 20g. of hazelnuts over the top of the buns and pour on the glaze

Mr P. and myself found these buns to taste better when room temp. rather than warm from the oven, but whatever takes your fancy...

Will keep in an air-tight container for a few days


Notes:


If using the candied orange peel, try to buy a good quality product at a deli or specialty store

In place of Frangelico, you can use hazelnut essence (from cake decorating shops) or hazelnut syrup from delis or some cafés

You can add some cocoa to the glaze if you fancy a bit more chocolate

ingredients gathered

rub the toasted nuts between your fingers  

  blitz till a bit chunky, a bit powdery 

firm but pliable dough

spread on the butter and sugar mix, then the Nutella

scatter over the choc chips, sultanas and hazelnuts 

rolling, rolling, rolling

cut into ten pieces

squish into that well-buttered cake tin 

 golden and fragrant after 25-30 mins at 185C  

sprinkle on the nuts

artwork © Sherry's Pickings