Chelsea Bun Festive Wreath
Easy
Chef Shane Smith & Gem’s Chelsea Bun Festive wreath is the perfect Christmas centrepiece. This recipe is part of our amazing Love Baking Series.
PREP IN
30 MIN
COOK IN
15-18 MIN
SERVE
10
Chelsea Bun Festive Wreath
Easy
PREP IN
30 MIN
COOK IN
15-18 MIN
SERVE
10
Introduction
Chef Shane Smith & Gem’s Chelsea Bun Festive wreath is the perfect Christmas centrepiece. This recipe is part of our amazing Love Baking Series.
Ingredients
- 500g Gem plain flour
- 7g dried quick yeast
- 50g Gem caster sugar
- Pinch salt
- Zest 1 lemon
- 1 medium egg
- 280ml milk
- Egg wash, 1 egg whisked
- 100g butter
- 100g Gem light soft brown sugar
- 2 tsp mixed spice
- 200g Gem mixed dried fruit
- 200g icing sugar
- 30ml lemon juice
FILLING:
LEMON ICING:
Method
- 1. For the dough, into the bowl of your stand mixer add the flour, yeast, sugar, salt, milk, egg and lemon zest.
- 2. Fitted with the dough hook attachment, mix for 5 minutes until you have a smooth dough. You can add a small drop of water if your dough is a little dry.
- 3. Place into a oiled bowl, cover with a kitchen cloth and leave somewhere warm to double in size.
- 4. While the dough is proving, make the filling, simply mix the soft butter, brown sugar and spice in a bowl to make a soft spreadable paste.
- 5. When the dough is ready, on a lightly floured work surface, roll the dough into a rectangle (34cm x 44cm)
- 6. Spread on the spiced butter and sugar paste and sprinkle on the gem dried fruits.
- 7. From the long side, roll the pastry up like you would with a Swiss roll.
- 8. Form this into a circle by pinching the two ends together and place on a lined baking tray.
- 9. Using a knife or scissors, cut the dough at 5cm spaces about 2/3rd of the way through.
- 10. Turn the slices so that the circles face upwards creating a nice design while still leaving structure in the wreath.
- 11. Cover this with a kitchen cloth and again, leave somewhere warm to prove until almost doubled in size.
- 12. While this is getting its final prove, preheat the oven to 200C-180C fan.
- 13. When ready to bake, egg wash the wreath and place into the centre of the preheated oven and bake for 15-18minutes or until golden brown all over.
- 14. Remove and allow to cool.
- 15. Once cooling, for the lemon icing, simply add the lemon juice to the Gem icing sugar and mix until you have a thick paste.
- 16. When the wreath is cooled, drizzle over the icing and serve.
