This Chelsea Bun Christmas Tree is such a gorgeous and remarkable bakery that will make Christmas morning so sweet and delicious.
Preparation:
To cook:
Level: Easy
Serves: 16
Ingredients
- FOR THE DOUGH:
- 800 grams bread flour
- 2 envelopes Fast growing dry yeast
- 1 tbsp Salt
- 1-½ cup Milk
- ½ sticks Butter
- 2 whole Eggs
- FOR FILLING:
- 3 cups Ground meat with fruits in pot
- 1 cup Chopped pistachios, plus extra for garnish
- 1 whole Orange, zesty. Reserve the juice
- 1 tbsp Cinnamon
- ½ teaspoon Nutmeg
- 2 tablespoons Melted butter
- FOR THE FINISH:
- 3 tablespoons Apricot jam
- ½ cups Granulated sugar
- 2 tablespoons Fresh orange juice, zested orange earlier
- 10 whole Jarred Maraschino Cherries
Preparation
Set up a stand mixer and secure it with the dough hook. Add the flour to its bowl, then pour the yeast over it on one side and the salt on the other side. Combine the milk and butter in a microwave-safe bowl and heat for about 2 minutes, until the butter is melted and looks like hot bath water. Pour it into the bowl with the dry ingredients and let it sit for a few minutes to bubble. Then add the eggs and turn the dough hook over low heat to start mixing everything together until it starts to form a dough. Turn the speed up a notch more and let the hook knead the dough for 3-4 minutes to really work together. Then cover the bowl and let the dough double in size for an hour in a warm, dry place in the kitchen.
While the dough is rising, prepare the filling. Simply combine all of the filling ingredients, except the melted butter, in a medium bowl. When the dough has finished 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 over the butter, leaving a small border. Roll the short side very tight and trim the ends so they are neat. Then cut 16 rolls of about 1 inch. Get out a sheet pan and line it with parchment paper. 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 cut ends to form the trunk. Cover the baking sheet and let the rolls rise again for 1 hour.
When the hour is almost up, preheat the oven to 350ºF. Bake the tree for 25-30 minutes, until fully browned but still soft. While cooking, start preparing the finishing elements. Melt the apricot jam with a large splash of water in a small saucepan over low heat until it forms a glaze. Put it aside. Then mix the powdered sugar and orange zest together until it forms a thick glaze. When the chelsea bun tree is baked, brush it with the apricot glaze to give it a shine. Then, drizzle it liberally with the frosting so it looks like snow and place the cherries and pistachios on top. Serve immediately and enjoy!
