Christmas buns

Christmas buns

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(9 ratings)

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Cooking time

Cook: 25 mins 40 mins + rising

Skill level

Easy

Servings

Serves 9

Paul Hollywood's fruit rolls can be made ahead then heated up before adding a glossy glaze and citrus icing

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
455
protein
9g
carbs
89g
fat
9g
saturates
5g
fibre
3g
sugar
47g
salt
0.65g

Ingredients

  • 500g strong white flour, plus extra for dusting
  • 7g sachet fast-action dried yeast
  • 300ml milk
  • 40g unsalted butter, softened at room temperature
  • 1 egg
  • vegetable oil, for greasing

For the filling

  • 25g unsalted butter, melted
  • 75g soft brown sugar
  • 2 tsp ground cinnamon
  • 100g dried cranberries
  • 100g chopped dried apricots

For the glaze

  • 50g caster sugar

For the lemon icing

  • zest 1 lemon
  • 200g icing sugar

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Method

  1. Put the flour and 1 tsp salt into a large bowl. Make a well in the centre and add the yeast. Meanwhile, warm the milk and butter in a pan until the butter melts and the mixture is lukewarm. Add the milk mixture and egg to the flour mixture and stir until the contents come together as a soft dough (add extra flour if you need to).
  2. Tip the dough onto a well-floured surface. Knead for 5 mins, adding more flour if necessary, until the dough is smooth, elastic and no longer sticky.
  3. Lightly oil a bowl with the vegetable oil. Place the dough in the bowl and turn until covered in oil. Cover the bowl with cling film and set aside in a warm place for 1 hr or until doubled in size. Lightly grease a baking sheet and set aside.
  4. For the filling, knock the dough back to its original size and turn out onto a lightly floured surface. Roll it into a 1cm-thick rectangle. Brush all over with the melted butter, then sprinkle over the sugar, cinnamon and fruit.
  5. Roll up the dough into a tight cylinder, cut into 9 x 4cm slices and position on the prepared baking sheet, leaving a little space between. Cover with a tea towel and set aside to rise for 30 mins.
  6. Heat oven to 190C/170C fan/gas 5. Bake the buns for 20-25 mins or until risen and golden brown. Meanwhile, melt the glaze sugar with 4 tbsp water until syrupy.
  7. Remove from oven and glaze. Set aside to cool on a wire rack. Once cool, mix the zest and icing sugar with about 2 tbsp water to drizzle over the buns. Serve.

Recipe from Good Food magazine, December 2011

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Comments

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puffysaurus's picture

I've made these a few times now & they are wonderful. I do put in extra fruit & I use sultans too & I don't use lemon in the icing. I store them in an air tight box & they stay fresh for a couple of days. Might be longer but we've eaten them by then!

tinkmagoo's picture
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I used the basic recipe here but did cinnamon, a little mixed spice, half a bar of chocolate cut into chunks and currants. Everyone loved them and they turned out a lot better than I expected, and was easier than I thought

mcohen's picture

Hi all,

I am planning to bake those rolls for Christmas. However, I would like to prepare them in advance. How long will they stay good please? How can I keep them fresh?
Thanks!

dorindabs's picture

As this is a "bread" recipe, they are best eaten on the day you make them. However, you can easily freeze them without the icing and just thaw in warm oven drawer then ice and serve.

ryanrogers's picture
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Fab I have done this soo many times now and I still get it right

whitesmar's picture

Sounds gorgeous - however...

One thing I can't quite get. The whole point of "fast-action" yeast is that you don't need to rise and then knock back. You simply shape the dough after kneading & then leave to rise.

This is OK if you don't mind the (obviously artificial) additives in fast action yeast.

If you are going to knock back, why not use (additive free) fresh yeast? ASDA sell it to me by the block - at the bakery counter - and, wrapped, it keeps well in the fridge. If you just want to try it, they'll even GIVE you an ounce or two if your local store bakes its own bread.

About 25g would be fine in this recipe.

meadwood's picture
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Ace....substituted the strong white flour for strong brown- very tasty!

hazy23's picture
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Amazing, i am not a great fan of breakfast so I made these hopping as they are suitable for freezing but they didn't even last until the end of the day. They will definitely be made again.

sailorgirl700's picture
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These are fantastic, easy to make and taste brilliant. I used my food mixer to do the kneading and the dough was really light and fluffy. I rolled the rectangle from the longest side and got 12 x 4cm buns. For the icing I used only 5 tsp of icing sugar and a few drops of lemon juice to get the right consistency and lemony taste. All the family love them.

wondernah's picture
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Fantastic! Easy to follow, with great results. Substituted boozy mincemeat for the fruit to use up leftovers, and it was delicious and even more Christmassy. Made to take into work for a Christmas party, and they disappeared in minutes!

kiera456's picture
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Really easy to make and taste great!

mammasmith's picture
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Lovely, easy to make. Taste great, freeze well. Made exactly as suggested.

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