Total Time:

90 mins

Serves:

Serves 8 - 10

We saw Gill create a version of this dish in Season 15 of The Great British Baking Show ™. 

The recipe maintains the classic yeasted dough and spiral shape of traditional Chelsea buns while replacing the sweet filling with a savory combination of black pudding, chorizo, and goat's cheese.

The key adaptations include:

• Using a slightly less sweet dough (minimal sugar for yeast activation)

• Pre-cooking the chorizo to render fat and prevent soggy bottoms

• Cooling the filling completely to maintain dough structure

• Adding aromatics like onion, garlic, and thyme to complement the rich meats

• Using goat's cheese for its creamy texture and tangy contrast

The technique follows traditional Chelsea bun methods - rolling, filling, cutting, and baking in a tin so they rise together. The result should be pull-apart buns with a beautiful spiral of savory filling throughout.

Ingredients

DOUGH:
500g strong white bread flour
7g SAF red instant yeast
10g salt
50g butter, softened
1 large egg
300ml warm milk
1 tbsp sugar

FILLING:
200g black pudding, crumbled
150g chorizo, diced small
150g soft goat's cheese
50g butter, melted
2 tbsp fresh thyme leaves
1 medium onion, finely chopped
2 cloves garlic, minced
Black pepper to taste

GLAZE:
1 egg, beaten
2 tbsp milk