Name: Cranberry & Orange Chelsea Bun Tree Recipe
Prep time: 25 min
Cook time: 22 min
Total time: 2 h 45 min
Cuisine: British
Ingredients: 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; 1 tsp salt; Flavourless oil, for greasing; 200g marzipan, chilled; 1 orange, zested and juiced; 100g fresh cranberries; 100g dried cranberries, plus 1 tbsp; 40g pistachios, chopped; 3 tbsp apricot jam, sieved; 150g icing sugar; Optional: edible gold spray

Ingredients

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

1 tsp salt

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)

3 tbsp apricot jam, sieved

150g icing sugar

Instructions

Step 1: Warm the milk in a saucepan until steaming but not boiling. Remove from heat and add the butter, swirling to help it melt. Set aside to cool slightly.

Step 2: In a large bowl or mixer bowl, mix the flour, yeast, 50g sugar, cinnamon, and salt. Add the warm milk mixture and combine to form a sticky dough.

Step 3: Knead the dough by hand for 10 minutes or in a mixer for 5 minutes until smooth and stretchy. Place in a clean oiled bowl, cover with oiled cling film, and leave to rise in a warm place for 1–2 hours until doubled in size.

Step 4: Line your largest baking sheet with parchment. Tip the dough onto a lightly floured surface and roll into a 30 x 40cm rectangle.

Step 5: Grate the marzipan evenly over the dough. Scatter the orange zest, fresh cranberries, 75g dried cranberries, 25g pistachios, and 3 tbsp caster sugar over the top.

Step 6: From one long side, roll the dough tightly into a sausage, sealing the edge by pinching it together.

Step 7: Using a sharp knife, cut the dough into 12 equal pieces by halving, quartering, then cutting each quarter into thirds.

Step 8: Place the pieces cut-side up on the baking sheet in a tree shape, using one piece for the trunk and spacing them apart to allow expansion. Make sure the pinched edges face the center to avoid unraveling. Save one piece for baking separately.

Step 9: Cover the buns with oiled cling film and leave to prove for 30–40 minutes until doubled in size and just touching.

Step 10: Preheat the oven to 180°C (160°C fan/gas mark 4). Bake the buns in the middle rack for 20–22 minutes until golden brown.

Step 11: While baking, heat the apricot jam with 2 tsp water until runny and set aside to cool slightly. Mix icing sugar with enough orange juice to make a thick icing and transfer to a piping bag.

Step 12: Optional: Spray pistachios with edible gold spray.

Step 13: When the buns are baked, cool for 15 minutes, then brush all over with the apricot glaze.

Step 14: Drizzle the orange icing over the buns in random lines, scatter remaining pistachios and dried cranberries on top, and let the icing set for 10 minutes before serving.

Tips & Variations

For extra flavor, add a handful of chopped candied peel along with the cranberries.

Use spelt or whole wheat flour for a nuttier texture, adjusting liquid if needed.

If fresh cranberries are out of season, substitute with extra dried cranberries soaked briefly in warm water.

Try using almond extract in the dough for a deeper marzipan flavor.

Spraying pistachios with edible gold spray creates a stunning festive finish, but is optional.

FAQs

Can I make this recipe without marzipan?

Yes, you can omit the marzipan if preferred. The buns will still be delicious, but you’ll lose some of the rich almond flavor and moist texture that marzipan adds.

What type of yeast is best for this recipe?

Fast-action dried yeast is recommended as it speeds up the rising process and works well with bread doughs like Chelsea buns. Make sure it’s fresh and stored properly for best results.