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White Chocolate Buns
For anyone like me who loves white chocolate, this is the perfect bun recipe. I find myself craving these when I
really want something sweet and simple to go with my cup of tea.
Makes 12 buns
vegetarian
125g (41/2oz) butter
75ml (21/2fl oz) milk
75g (3oz) white chocolate, chopped
200g (7oz) caster sugar
150g (5oz) plain flour
1/2 tsp baking powder
1 egg
1/2 tsp vanilla extract
For the topping
75g (3oz) white chocolate, chopped
1. Preheat the oven to 170°C (325°F), Gas mark 3 and line a bun tray with 12 paper bun cases.
2. In a medium-sized saucepan on a low heat melt the butter and then add the milk, white chocolate and caster
sugar and stir until the chocolate has melted and the sugar dissolved. Stir to mix and set aside to cool for 2
minutes.
3. Meanwhile, sift the flour and baking powder into a large mixing bowl and beat the egg in a separate small
bowl. Add the beaten egg and vanilla extract to the chocolate mixture, stir to mix and then pour into the dry
ingredients, folding it together. Pour the mixture into the bun cases and bake in the oven for 25 minutes or
until pale golden and just firm on top. Remove from the oven, take the buns out of the bun tray and leave to
cool on a wire rack.
4. For the topping, melt the 75g (3oz) of chocolate in a bowl sitting over a saucepan of simmering water (also
known as a bain marie). Allow it to cool slightly until it’s a little thicker, then, using a table knife or the back
of a teaspoon, spread the melted chocolate over each cooled bun. Alternatively, drizzle the melted chocolate
from a spoon in delicate patterns over the top. Allow the chocolate to set before serving.
Rachel’s handy tip
These buns are so delicious and moist that, assuming you don’t eat them all in one sitting, they will keep well in an
airtight box for three or four days.
