Friday, 22 December 2017

Cranberry and Orange Christmas Tree Buns

It's almost Christmas time, and if you have some spare time and want to make a delicious Christmas treat, try out our Cranberry and Orange Christmas Tree Buns!

Prep: 1 hour
Cook: 22 mins (plus at least 90 minutes proving)
Makes: 12 buns


  • 275ml full-fat milk
  • 50g butter, chopped into cubes
  • 450g strong white bread flour
  • 7g sachet fast-action dried yeast
  • 50g golden caster sugar, plus 3 tbsp
  • 1 tsp ground cinnamon
  • Flavourless oil, for greasing
  • 200g marzipan, chilled
  • 1 orange, zested and juiced
  • 100g fresh cranberries
  • 100g dried cranberries, plus 1 tbsp
  • 40g pistachios, chopped
  • edible gold spray (optional)
  • 3tbsp apricot jam, sieved
  • 150g icing sugar

  1. 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 mixer 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 hours until doubled in size.
  2. Line your largest baking sheet with baking parchment. Tip the dough onto a lightly floured work surface and roll to a rectangle about 30x40cm. Grate the marzipan over the surface and scatter over the orange zest, fresh cranberries, 75g dried cranberries, 25g pistachios and 3tbsp caster sugar. From the one of the longer sides, tightly roll up the dough into a sausage, pinching the dough into a sausage, pinching the dough together at the other end to seal the open edge.
  3.  Use a large, sharp knife to divide the sausage of dough first in half, then into quarters, then cut each quarter into 3 pieces, so you're left with 12 equal pieces of dough. Turn them all cut-side up and arrange onto 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 for prove for 30-40 minutes, or until doubled in size and just touching. 
  4. Heat over to 180C/160C fan/ gas 4. Bake in the middle of the over for 20-22 mins until golden brown. While the buns cook, heat the apricot jam with 2 tsp water until runny, then set aside a little cool. 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.
  5. 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 drizzling 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 3 days.

Adapted from:

Have you tried this recipe? Let us know @office_fruit!

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