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BakingChristmasLove BakingRecipesShane Smith

Chelsea Bun FESTIVE Wreath

15-18 mins Cook
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Raise your cinnamon bun game and try out this deliciously festive Chelsea bun wreath. Trust us, it tastes just as good as it looks. This recipe will make the perfect centerpiece this Christmas season.

With this recipe, our delicious ‘Love Baking’ Series with I Love Cooking & Shane Smith draws to a close. In this series we featured a total of 5 recipes, from spooky sweet treats, autumnal comfort bakes to Shane’s festive Christmas treats! And if you missed them, you can catch up with them here:

CLICK HERE TO FIND OUT more about THIS COLLABORATION!

And if you make this gorgeous recipe, please make sure to tag us in your delicious creations using #GemBakes.

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Chelsea Bun Wreath

Chelsea Bun Wreath

agnesgempackfoods-ie
prep time
30 mins
cooking time
15-18 mins
servings
10
total time
Proving: 2 hours

Equipment

  • stand mixer with bowl dough hook attachment

  • medium bowls

  • floured work surface

  • rolling pin

  • large lined baking tray

  • scissors or knife

  • kitchen cloth

  • preheated oven

  • cooling rack

Ingredients

Instructions

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.
1785
8
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