PAUL HOLLYWOOD'S CHELSEA BUNS
Nothing beats a warm, sticky Chelsea bun fresh from the oven. These are drizzled with icing for an extra naughty treat.
Provided by Paul Hollywood
Categories Cakes and baking
Yield Makes 10 buns
Number Of Ingredients 17
Steps:
- Place the flour and salt into a large mixing bowl and stir until thoroughly combined. Make a well in the centre of the flour and pour in the yeast.
- Warm the milk and butter in a small saucepan until the butter is melted and the mixture is lukewarm. Pour into the flour mixture, add the egg and stir thoroughly until the contents of the bowl come together as a soft dough.
- Tip the dough onto a lightly floured work surface and knead well for five minutes, until the dough is smooth and elastic.
- Place the dough into an oiled bowl and leave to rise, covered with a damp tea towel, for one hour or until doubled in size.
- Tip the dough out onto a lightly floured work surface. Roll out dough into a rectangle about 30x20cm/12x8in.
- Brush all over with the melted butter. Evenly sprinkle the orange zest over the buttered surface, followed by the sugar, cinnamon and dried fruit.
- Tack down the long side of the dough rectangle nearest to you by pressing it down onto the work surface with your thumb. Roll the opposite long side of the dough towards you quite tightly, until the roll is complete and tight. With a sharp knife cut into thick rounds - about 4cm/1¾in.
- Grease a deep roasting tin or baking tray thoroughly with butter.
- Place the buns, cut side up, into the greased baking tray leaving about 1cm/½in of space between each one. You want them to be close enough so that when they rise further and then bake, they will bake with their sides touching. They can then be pulled apart and you get a lovely soft edge.
- Leave to rise for about 30 minutes in a warm place.
- Preheat oven to 190C/170C Fan/Gas 5.
- When the buns are ready, put them in the oven and bake for 20-25 minutes until golden-brown. Check after 15 minutes or so and cover the buns with foil if they are getting too brown.
- Remove the buns from the oven and let them cool slightly before transferring them from the tin to a cooling rack.
- Melt the jam in a small saucepan with a splash of water until smooth. Brush the jam over the buns to glaze and allow to cool.
- Mix together the icing sugar, orange zest and two tablespoons water. Drizzle the icing over the cooled buns and allow to set before serving.
CRANBERRY-ORANGE CINNAMON ROLLS
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 12 Cinnamon Rolls
Number Of Ingredients 19
Steps:
- Make the dough: Heat the water to 100 degrees F in a bowl in the microwave. (It should feel warm but not too hot.) Sprinkle the yeast and 1/4 teaspoon granulated sugar over the top and stir to dissolve. Let stand until foamy, about 5 minutes.
- Meanwhile, whisk the flour, milk powder, salt and the remaining 2 tablespoons granulated sugar in a large bowl and make a well in the center. Whisk the melted butter and egg yolks into the yeast mixture, then pour into the well and stir with a wooden spoon until the dough comes together into a shaggy ball.
- Turn the dough out onto a lightly floured surface, dust with more flour and knead, adding more flour as needed, until smooth but still slightly sticky, 2 to 3 minutes. Transfer the dough to a buttered bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
- Make the filling: Mix the granulated sugar, brown sugar, dried cranberries and cinnamon in a small bowl. Turn out the dough onto a lightly floured surface, pat and roll out into a 10-by-18-inch rectangle. Mix the orange zest into the butter, then spread over the dough, leaving a 1-inch border on one long side. Sprinkle with the cinnamon sugar and lightly press into the butter. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
- Butter a 9-by-13-inch baking dish and lightly sprinkle with granulated sugar. Slice the dough log into 12 pieces and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour, or you can refrigerate overnight, then in the morning let stand at room temperature 2 hours before baking.
- Preheat the oven to 350 degrees F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Let cool at least 15 minutes in the baking dish.
- Meanwhile, make the icing: Beat the cream cheese and butter with a mixer on medium speed until smooth. Add the confectioners' sugar and vanilla and beat until combined. Beat in the cranberry sauce. Spread a thin layer on the warm cinnamon rolls; serve with the remaining icing.
CRANBERRY & ORANGE HOT CROSS BUNS
The whole family will love this fruity, spiced Easter bake - get the kids in the kitchen to help mixing, kneading and glazing
Provided by Richard Burr
Categories Afternoon tea, Breakfast, Brunch, Snack
Time 1h7m
Yield Makes 16 small buns
Number Of Ingredients 14
Steps:
- Put the orange zest in a bowl and set aside. Pour the juice into another bowl, add 75ml boiling water and the dried cranberries, then leave to soak.
- Meanwhile, pour the milk into a saucepan, add the butter and heat over a low heat, stirring occasionally, until the butter has just melted. Turn off the heat and beat in the egg by hand.
- Mix together the bread flour, yeast, 1 tsp salt, and the mixed spice and sugar in a large bowl. Make a well in the flour and pour in the milk mixture.
- Drain the cranberries and add to the bowl with the orange zest, then mix into the dough with a wooden spoon until it comes together enough to handle without getting too sticky.
- Tip out onto a floured surface and knead for 5 mins until smooth and elastic - you'll need to keep poking the cranberries into the mix as you go. Grease a bowl with a little oil, then add the dough and cover with cling film. Leave somewhere warm to rise for 1 hr.
- Once risen to twice the size, turn out the dough onto a lightly floured surface. Knock it back by kneading for about 1 min - this will get all the large air holes out and give you nice even buns.
- Divide the dough into 16 equal pieces, roll into balls and lay on baking sheets lined with parchment. Put a plastic bag over the baking sheets and leave to prove for 1 hr more.
- Heat oven to 220C/200C fan/gas 7. Mix together the plain flour and 5 tbsp water in a bowl to a sticky consistency. Spoon into a piping bag with a small opening, or use a 2mm nozzle, and pipe crosses onto each risen bun. Put the buns in the oven for 20-22 mins until brown on top.
- While the buns are baking, make the glaze. Pour the orange juice into a saucepan and mix in the jam. Bring to the boil over a low heat, then simmer for 3-5 mins - you'll need to keep an eye on this the whole time and stir it to stop it sticking. Once the buns are cooked, put them on a wire rack and immediately paint with the glaze. Leave to cool, then eat with butter. Will keep for up to 2 days in an airtight container.
Nutrition Facts : Calories 224 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
CRANBERRY ORANGE JAM
Provided by Food Network
Time 25m
Yield approx. 1 quart
Number Of Ingredients 4
Steps:
- Zest the orange, then supreme the sections (remove the fruit from the white pith completely). Place the orange zest and sections into a food processor and process 3-4 seconds, it should remain chunky. Place the cranberry mixture, sugar and water in a saucepan. Cover the saucepan and cook on medium-low, stirring every couple minutes, for 15 minutes. Pour into *sterilized canning jars and seal as directed. Label the jars and tie ribbons around them for gift giving.
- *Follow the directions on your canning jars for sterilization.
CRANBERRY ORANGE LOAF
This is an excellent flavor to choose from. Orange and cranberry flavors will be sure to put you in the holiday spirit. It tastes even better the next day.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.
- In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
- Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 36.6 g, Cholesterol 15.5 mg, Fat 7.7 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 260.7 mg, Sugar 18.7 g
ORANGE CRANBERRY CHUTNEY
"After my mother reminisced about the chutney my grandmother made years ago, I combined a few recipes into this version," explains Charlotte Carlile from Daytona Beach, Florida. "It has since become a favorite, particularly when served with turkey or pork."
Provided by Taste of Home
Time 30m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine the first eight ingredients. Cook over medium heat for 10 minutes or just until the cranberries start to pop. Stir in the apple. Cook 8-10 minutes longer or until thickened and all berries have popped. , Serve warm or cold. Store in the refrigerator.
Nutrition Facts : Calories 122 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 2g fiber), Protein 0 protein. Diabetic Exchanges
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- Using a small saucepan, warm up the milk until hot, but not boiling. Remove from the heat and add cubed butter. Swirl the saucepan a little bit, to encourage the butter to melt. Set aside.
- When the milk is lukewarm, add it to the bowl with dry ingredients and mix in freestanding, electric mixer fitted with the hook attachment on a low speed to make a sticky dough. Increase the speed to medium-high and mix for further 5-6 minutes, until your dough is smooth and stretchy and no longer sticks to the sides of the bowl. If making by hand, tip the dough onto your work surface and knead for about 10 minutes until the dough is smooth and stretchy. Transfer the dough into a clean, lightly greased large bowl, cover with cling film and leave in a warm place to rise for 1-2 hours, until it doubled in size.
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