Cadbury Milk Chocolate Morning Buns

Place the milk, water, yeast and eggs in the stand mixer with dough hook attachment. Mix for 1 minute, then add the flour, cocoa powder, salt and sugar.

Mix for 8 minutes on slow.

When the dough has come together and is looking smooth, add the butter in, a bit at a time, mix until fully combined and the dough is silky smooth (roughly 3 minutes).

Tip the dough onto a lightly floured surface and use a dough scraper to shape into a large ball. Place in a grease container and bulk prove for 1 hour.

While the dough is proving, make the Cadbury Flake & Brown Sugar Butter Filling. Add the softened butter and sugar to the stand mixer with a paddle attachment, and cream together until fluffy, then add the Flakes and mix until the chocolate is smashed and evenly distributed. Set aside.

Take the dough and roll out into a 28cm x 120cm rectangle with a thickness of 1.5cm. Use your hands to straighten it up. Spread the chocolate butter evenly over the dough using a palette knife, use your hands if the butter is too cold.

Straighten up the dough again, then roll it up widthways. Use a serrated knife dipped in water to carefully portion the dough into even 5cm pieces. Clean the knife and wet it in-between cuts with cold water to keep it clean.

Grease 14 tin foil pudding basins.

Place each piece in the tin and leave to prove until roughly double in size. They should have a slight spring to them when touched. Brush with melted butter and sprinkle with caster sugar.

Bake in a pre-heated oven at 180 ºC for 20 minutes.

Once baked, leave to cool slightly and then dust with the cocoa and icing sugar. The buns are best served warm!

These buns can also be made and frozen once shaped and then baked from thawed.