Description
This festive Cranberry & Orange Chelsea Bun Tree recipe combines the classic soft, sweet dough of Chelsea buns filled with tart fresh and dried cranberries, zesty orange, marzipan, and crunchy pistachios. Rolled into a tree shape and glazed with apricot jam and orange icing, it creates an impressive centerpiece that’s perfect for holiday baking and sharing.
Ingredients
Scale
Dough 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
Filling Ingredients
- 200g marzipan, chilled
- 1 orange, zested and juiced
- 100g fresh cranberries
- 100g dried cranberries, plus 1 tbsp
- 40g pistachios, chopped
Glaze and Icing
- 3 tbsp apricot jam, sieved
- 150g icing sugar
- Optional: edible gold spray
Instructions
- Prepare the dough: Warm the milk in a saucepan until steaming but not boiling. Remove from heat and add the butter, swirling to melt, then let cool slightly. In a large bowl or mixer bowl, combine flour, yeast, 50g caster sugar, cinnamon, and salt. Add warm milk mixture and mix to form a sticky dough. Knead by hand for 10 minutes or 5 minutes in a mixer until smooth and elastic.
- First proof: Place dough in an oiled bowl, cover with oiled cling film, and let rise in a warm spot for 1-2 hours until doubled in size.
- Shape the dough: Line a large baking sheet with parchment. Roll dough on a lightly floured surface into a 30 x 40 cm rectangle. Grate marzipan over the surface; scatter orange zest, fresh cranberries, 75g dried cranberries, 25g pistachios, and 3 tbsp caster sugar evenly.
- Roll and cut: Starting from a longer side, roll dough tightly into a log, sealing the edge by pinching. Using a sharp knife, cut the log in half, then into quarters, then each quarter into three pieces for 12 equal buns.
- Arrange buns in tree shape: Place buns cut side up on the baking sheet forming a tree shape with one bun as the trunk. Make sure pinched edges face the center to prevent unraveling. Leave one bun aside to bake separately.
- Second proof: Cover buns with oiled cling film and let rise for 30-40 minutes until doubled in size and touching.
- Bake: Preheat oven to 180°C (160°C fan) / gas mark 4. Bake buns in middle oven rack for 20-22 minutes until golden brown.
- Prepare glaze and icing: While buns bake, heat apricot jam with 2 tsp water until runny, then cool slightly. Mix icing sugar with enough orange juice to form a thick icing. Optionally spray pistachios with edible gold spray.
- Glaze and decorate: Once cooled for 15 minutes, brush buns with apricot glaze. Pipe orange icing in random lines over buns. Scatter remaining pistachios and 1 tbsp dried cranberries on top. Let icing set for 10 minutes before serving.
- Storage: Store buns in an airtight container for up to three days.
Notes
- Use strong white bread flour for best dough structure and chewiness.
- Ensure milk is warm but not boiling to avoid killing the yeast.
- Pinch edges facing the tree center prevents buns from unraveling during baking.
- Fresh cranberries provide tartness balanced by sweet marzipan and sugar.
- Edible gold spray on pistachios adds a festive decorative touch but is optional.
- Proving times may vary depending on ambient temperature.
- Extra bun can be a treat for the baker!
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
Keywords: Chelsea buns, cranberry buns, orange zest, marzipan, festive baking, holiday bread, pistachios, apricot glaze
