Description
This Chelsea bun Christmas tree is such a gorgeous, showstopping bake that will make Christmas morning so sweet and yummy.
Ingredients
- FOR THE DOUGH:
- 800 grams Bread Flour
- 2 envelopes Rapid Rising Dry Yeast
- 1 Tablespoon Salt
- 1-½ cup Milk
- ½ sticks Butter
- 2 whole Eggs
- FOR THE FILLING:
- 3 cups Jarred Fruit Mincemeat
- 1 cup Chopped Pistachios, Plus Additional For Topping
- 1 whole Orange, Zested. Reserve The Juice
- 1 Tablespoon Cinnamon
- ½ teaspoons Nutmeg
- 2 Tablespoons Butter, Melted
- FOR FINISHING:
- 3 Tablespoons Apricot Jam
- ½ cups Powdered Sugar
- 2 Tablespoons Fresh Orange Juice, From The Zested Orange Earlier
- 10 whole Jarred Maraschino Cherries
Preparation
Set up a stand mixer and fit it with the dough hook. Add the flour to its bowl, then pour the yeast on top on one side and the salt on the other side. Combine the milk and butter in a microwave safe bowl and heat it up for about 2 minutes, until the butter is melted and it feels like hot bathwater. Pour it into the bowl with the dry ingredients and let it sit for a couple of minutes to bubble up. Then add in the eggs and run the dough hook on low to start mixing it all together until it starts to form a dough. Turn the speed up one more notch and let the hook kneed the dough for 3–4 minutes to really work it together. Then cover the bowl and let the dough double in size for an hour in a warm, dry area of the kitchen.
While the dough rises, make the filling. Simply stir all of the filling ingredients except the melted butter together thoroughly in a medium bowl. When the dough is done rising, roll it out into a large, thin rectangle that measures about 20 x 14. Brush the melted butter all over the rectangle and spread the filling in a thin layer on top of the butter, leaving a small border. Roll up the short side really tightly and trim the ends off so that they’re neat. Then cut 16 rolls out of it that are about 1 inch. Get out a sheet tray and line it with parchment. Form the tree by placing 1 roll at the top, followed by 2 in the next row, then 3, then 4, then 5. Use the 16th roll and the two trimmed ends to form the trunk. Cover the tray and let the rolls rise again for 1 hour.
When the hour is almost up, preheat oven to 350ºF. Bake the tree for 25–30 minutes, until completely golden but still soft. While it bakes, start preparing the finishing items. Melt the apricot jam with a big dash of water in a small saucepan over low heat until it forms a glaze. Set it aside. Then stir the powdered sugar and orange zest together until it forms a thick icing. When the chelsea bun tree is done, brush it all over with the apricot glaze to give it a shine. Then drizzle it generously all over with the icing to look like snow and place the cherries and pistachios on top. Serve immediately and enjoy!
