Chelsea Buns Paul Hollywood Cranberries And Pistachios Recipes

PAUL HOLLYWOOD'S CHELSEA BUN CHRISTMAS TREE

Steps:

• Place the flour into a large mixing bowl, add the salt to one side and the yeast to the other side.
• Warm the milk and butter in a small saucepan until the butter is melted and the mixture is lukewarm. Pour into the flour mixture, add the eggs and stir thoroughly until the contents of the bowl come together as a soft dough. The dough will be sticky.
• Tip the dough onto a lightly floured work surface and knead well for 5 minutes, until the dough is smooth and elastic. Alternatively this can be done in a stand mixer using a dough hook.
• Place the dough into an oiled bowl and leave to rise, covered with a damp tea towel, for one hour or until doubled in size.
• Mix the mincemeat with the diced apple, pear, orange zest, candied peel, pistachio nuts and cinnamon.
• Tip the dough out onto a lightly floured work surface. Roll out the dough into a rectangle about 50cm x 45cm.
• Tack down the long side of the dough rectangle nearest to you by pressing it down onto the work surface with your thumb.
• Brush all over with the melted butter. Then spread the mincemeat mixture over the dough, leaving a 2cm border.
• Roll the opposite long side of the dough towards you quite tightly, until the roll is complete and tight. Trim the ends to neaten. With a sharp knife, cut it into 15 thick rounds of about 4cm.
• Line a very large baking tray, or the grill tray from your oven, with baking parchment.
• Arrange the rolls on the prepared tray (cut side up) in a Christmas tree shape: 1 on top, 2 underneath, 3 in the third row, 4 in the fourth row, 5 in the fifth row, and use some of the trimmings to make a trunk. You want the rolls to be close enough so that when they rise further and are baked, they will bake with their sides touching. They can then be pulled apart and you get a lovely soft edge.
• Cover loosely and let rise for 30-45 minutes.
• Pre-heat the oven to 190°C/170°C fan/375°F/Gas 5. When the buns are ready, put them in the oven and bake for 20-25 minutes until golden brown. Check after 15 minutes or so and cover the buns with foil if they are getting too brown.
• Remove the buns from the oven and let them cool slightly before transferring them from the tin to a cooling rack.
• Melt the jam in a small saucepan with a splash of water until smooth. Brush the jam over the buns to glaze and allow to cool.
• Mix together the icing sugar, orange zest and 2 tablespoons of water. Place in a piping bag and pipe on the tree for garlands. Garnish with glace cherries, candied peel and chopped pistachio nibs.

PAUL HOLLYWOOD'S CHELSEA BUNS

Steps:

• Warm the milk and butter in a small saucepan until the butter is melted, then let sit until it's lukewarm.
• In the large bowl of a stand mixer, stir the flour and salt together, then add the yeast. Pour the lukewarm melted butter/milk mixture into the flour mixture, and start to combine. Add the egg and stir thoroughly until the contents of the bowl come together as a soft dough.
• Tip the dough onto a VERY lightly-floured work surface and knead well for five minutes, until the dough is smooth and elastic. Place the dough into a lightly-oiled bowl and cover tightly with plastic wrap (or a damp tea towel), then leave to rise for an hour or until doubled in size.
• Once the dough has finished rising, punch it down and tip it out onto a lightly-floured surface. Roll it into a rectangle about 12 inches by 8 inches (or 30x20 cm). I'd even go a little longer if you can. Brush all over with melted butter, leaving half an inch on all sides of the dough.
• In a medium bowl, stir together the dried cranberries, golden raisins, chopped apricots, brown sugar, cinnamon, orange zest, bourbon, and vanilla.
• Spread the fruit mixture over the dough, leaving the same border.
• Tack down the long side of the dough rectangle nearest to you by pressing it down onto the work surface with your thumb. Starting on the opposite long side of the dough, gently roll it towards you, keeping the roll tight (you'll have to be careful with it as you start the roll).
• With a sharp knife or cutter tool, cut the log into thick rounds (about 1.5 inches or about 4cm, or even a little more). Grease a deep roasting tin or 9x13 pan thoroughly with butter and place the rounds in the pan, cut-side up. Leave about half an inch of space between each, as they'll expand on their second rise and touch.
• Leave to rise for about 30 minutes in a warm place. Preheat oven to 375 F regular or 355 F convection (190/170 C).
• Bake for 20-25 minutes, until golden-brown. Start checking after 15 minutes and cover with foil if the buns are getting too brown.
• Once done, remove the buns from the oven and let them cool slightly before transferring them from the tin to a cooling rack.
• Melt the jam in a small saucepan (or bowl in the microwave) with a splash of water until smooth. Brush the jam over the buns to glaze and allow to cool.
• Mix together the icing sugar, orange zest and some of the juice. Stir together and add more juice until the thickness is correct. Drizzle the icing over the cooled buns and allow to set before serving.

CRANBERRY & ORANGE CHELSEA BUN TREE

Steps:

• Warm the milk in a saucepan until steaming but not boiling. Remove from the heat and add the butter, swirling to help it melt, then set aside to cool a little. Meanwhile, mix the flour, yeast, 50g sugar, the cinnamon and 1 tsp salt in a large bowl, or the bowl of a tabletop mixer. When the milk is warm, add it to the dry ingredients and combine to make a sticky dough. Tip onto your work surface and knead for 10 mins by hand, or for 5 mins in the mixe r until the dough is smooth and stretchy. Return to a clean oiled bowl, cover with oiled cling film and leave somewhere warm to rise for 1-2 hrs until doubled in size.
• Line your largest baking sheet with baking parchment. Tip the dough onto a lightly floured work surface and roll to a rectangle about 30 x 40cm. Grate the marzipan over the surface and scatter over the orange zest, fresh cranberries, 75g dried cranberries, 25g pistachios and 3 tbsp caster sugar. From one of the longer sides, tightly roll up the dough into a sausage, pinching the dough together at the other end to seal the open edge.
• Use a large, sharp knife to divide the sausage of dough first in half, then into quarters, then cut each quarter into three pieces, so you're left with 12 equal pieces of dough. Turn them all cut -side up and arrange on the baking sheet in a tree shape, using one piece for a trunk and leaving space between each bun for them to expand. Make sure the pinched edge on the outside of each bun is facing towards the centre of the tree, otherwise it may come unstuck and unravel as it cooks. You should have one bun left over - bake this alongside (treat for the cook!) . Cover the sheet in one or two pieces of oiled cling film and leave to prove for 30 -40 mins, or until doubled in size and just touching
• Heat oven to 180C/160C fan/ gas 4. Bake in the middle of the oven for 20-22 mins until golden brown. While the buns cook, heat the apricot jam with 2 tsp water until runny, then set aside to cool a little. Mix the icing sugar with enough orange juice to make a thick icing and transfer it to a small disposable piping bag or plastic sandwich bag. You can spray the pistachios with gold spray at this point, if you like.
• When the buns are cooked, leave to cool for 15 mins, then brush all over with the apricot glaze. Snip the corner off the piping bag and drizzle icing over the top of the buns in random lines. Scatter over the remaining pistachios and dried cranberries and leave the icing to set for 10 mins before serving. Will keep in an airtight container for up to three days.

CHELSEA BUNS PAUL HOLLYWOOD | CRANBERRIES AND PISTACHIOS

Steps:

• Place the flour and salt into a large mixing bowl and stir until thoroughly combined. Make a well in the centre of the flour and pour in the yeast.
• Warm the milk and butter in a small saucepan until the butter is melted and the mixture is lukewarm. Pour into the flour mixture, add the egg and stir thoroughly until the contents of the bowl come together as a soft dough.
• Tip the dough onto a lightly floured work surface and knead well for five minutes, until the dough is smooth and elastic.
• Place the dough into an oiled bowl and leave to rise, covered with a damp tea towel, for one hour or until doubled in size.
• Tip the dough out onto a lightly floured work surface. Roll out dough into a rectangle about 30x20cm/12x8in.
• Brush all over with the melted butter. Evenly sprinkle the orange zest over the buttered surface, followed by the sugar, cinnamon, cranberries and pistachios.
• Tack down the long side of the dough rectangle nearest to you by pressing it down onto the work surface with your thumb. Roll the opposite long side of the dough towards you quite tightly, until the roll is complete and tight. With a sharp knife cut into 10 4cm/1¾in thick rounds.
• Grease a deep roasting tin or baking tray thoroughly with butter.
• Place the buns, cut side up, into the greased baking tray leaving about 1cm/½in of space between each one. You want them to be close enough so that when they rise further and then bake, they will bake with their sides touching. They can then be pulled apart and you get a lovely soft edge.
• Leave to rise for about 30 minutes in a warm place.
• Preheat oven to 200ºC (convection oven).
• When the buns are ready, put them in the oven and bake for 20-25 minutes until golden-brown. Check after 15 minutes or so and cover the buns with foil if they are getting too brown.
• Remove the buns from the oven and let them cool slightly before transferring them from the tin to a cooling rack.
• Mix together the icing sugar, orange zest and two tablespoons of water. Drizzle the icing over the cooled buns and allow to set before serving.

CHELSEA BUNS

Steps:

• Sprinkle the yeast over 1/4 cup of warm water in a small bowl and stir in 1 teaspoon of sugar. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
• Sift together the flour and salt. Cut in 3/4 cup butter with a knife or pastry blender until the mixture resembles coarse crumbs. Bring the milk to a boil; remove from the heat and stir in 1/2 cup sugar. Cool until the milk is lukewarm, no more than 100 degrees F (40 degrees C). Pour the milk and yeast mixture into the flour. Add the eggs and mix well to form a soft, sticky dough.
• Turn the dough out onto a well-floured surface and knead until smooth and elastic, about 8 minutes. Add more flour a tablespoon at a time, if necessary. Place the dough in a buttered bowl, turning to coat the dough. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 1/2 hours.
• Roll the dough into a square on a floured surface. Brush the dough with the melted butter and sprinkle with the remaining 1/4 cup sugar and the raisins. Roll up the dough to form a log, pinching the seam to seal.
• Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
• Cut the log into slices about 1 1/2 inches thick. Place the slices in the prepared pan and let them rise for 30 minutes. Beat the egg yolk with 2 tablespoons of water to form an egg wash. Brush the buns with egg wash.
• Bake in the preheated oven until the buns are golden brown and the centers are set, about 25 minutes.