Paul Hollywoods Chelsea Bun Christmas Tree Recipes

TURKEY, STUFFING AND CRANBERRY CHELSEA BUNS

Steps:

• Place the flour, caster sugar and salt into a large mixing bowl and stir to combine. Add the butter, eggs, yeast, milk and warm water.
• Mix the ingredients with your hands until a rough dough is formed.
• Tip the dough onto a well-floured surface and knead well for ten minutes, or until the dough is smooth and elastic.
• Place the dough into a clean, oiled bowl , cover with a damp tea towel and leave to rise for one hour.
• Tip the dough out onto a very lightly floured surface.
• Roll out the dough into a rectangle about 50x28cm/20x11in. Turn the dough so that the longer edge is closest to you and "tack" the dough to the work surface by pressing it down firmly with your finger.
• Spread cranberry sauce onto the surface of the dough with the back of a spoon. Sprinkle the shredded turkey and stuffing on top.
• Roll the long side of the dough towards you quite tightly, forming a spiral inside. When rolled up, release the tacked edge and place it onto a floured part of the surface. With a sharp knife cut the sausage shape into 5cm/2in rounds.
• Place all spiral rounds, swirly side up, into a large, deep roasting tin or baking tray greased thoroughly with butter, leaving a 1cm/½in space between each one. You want them to be close enough so that they will bake with their sides touching.
• Cover with a damp tea towel and set aside in a warm place to rise for an hour. They should have expanded and be touching each other.
• Preheat the oven to 200C/400F/Gas 6.
• When the buns are ready, put them in the oven and bake for 15-20 minutes.
• After removing the buns from the oven, let them cool slightly before removing them from the tin and placing on a cooling rack.
• When ready to eat, pull the buns apart to reveal the soft edges.

PAUL HOLLYWOOD'S CHELSEA BUNS

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 and dried fruit.
• 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 thick rounds - about 4cm/1¾in.
• 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 190C/170C Fan/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 two tablespoons water. Drizzle the icing over the cooled buns and allow to set before serving.

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.

CHRISTMAS BUNS

Steps:

• Put the flour and 1 tsp salt into a large bowl. Make a well in the centre and add the yeast. Meanwhile, warm the milk and butter in a pan until the butter melts and the mixture is lukewarm. Add the milk mixture and egg to the flour mixture and stir until the contents come together as a soft dough (add extra flour if you need to).
• Tip the dough onto a well-floured surface. Knead for 5 mins, adding more flour if necessary, until the dough is smooth, elastic and no longer sticky.
• Lightly oil a bowl with the vegetable oil. Place the dough in the bowl and turn until covered in oil. Cover the bowl with cling film and set aside in a warm place for 1 hr or until doubled in size. Lightly grease a baking sheet and set aside.
• For the filling, knock the dough back to its original size and turn out onto a lightly floured surface. Roll it into a 1cm-thick rectangle. Brush all over with the melted butter, then sprinkle over the sugar, cinnamon and fruit.
• Roll up the dough into a tight cylinder, cut into 9 x 4cm slices and position on the prepared baking sheet, leaving a little space between. Cover with a tea towel and set aside to rise for 30 mins.
• Heat oven to 190C/170C fan/gas 5. Bake the buns for 20-25 mins or until risen and golden brown. Meanwhile, melt the glaze sugar with 4 tbsp water until syrupy.
• Remove from oven and glaze. Set aside to cool on a wire rack. Once cool, mix the zest and icing sugar with about 2 tbsp water to drizzle over the buns. Serve.