Paul Hollywood Christmas Food

BûCHE DE NOëL

Steps:

• Heat oven to 220C/200C fan /gas 7. Line a 23 x 33cm Swiss roll tin with baking parchment and oil lightly. Whisk the caster sugar and yolks in a bowl until pale and thick. Melt the chocolate with 4 tbsp cold water in a bowl set over a pan of simmering water. Stir in the sugar mix.
• Whisk egg whites to stiff peaks. Stir a spoonful into the chocolate, then fold in remaining using a large metal spoon. Pour batter into tin and bake for 12-14 mins until risen and just firm. Leave in tin until cold.
• Lay a sheet of baking parchment on a board. With one bold movement, turn the cake onto the paper, then lift off the tin. Carefully peel away the lining paper.
• Spread the whipped cream all over the cake, then scatter over the berries with a dribble of Drambuie, if you like. Starting at the long side opposite you, use the paper to roll the cake towards you. Transfer to a serving dish.
• For the buttercream, beat the butter, then sift in sugar and cocoa. Add milk and mix together. Spread over cake, use a fork to create a log effect, and chill until needed. Decorate, dust with icing sugar and serve.

CHRISTMAS BUNS

Steps:

• 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).
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

TEAR AND SHARE CHRISTMAS CHELSEA BUNS

Steps:

• Place the flour into a large mixing bowl, add the salt to one side and the yeast to the other side.
• 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 eggs and stir thoroughly until the contents of the bowl come together as a soft dough (the dough will be sticky).
• Tip the dough out onto a lightly floured work surface and knead well for 5 minutes, or until the dough is smooth and elastic. Alternatively this can be done in a freestanding mixer using a dough hook.
• Place the dough in an oiled bowl and leave to rise, covered with a damp tea towel, for 1 hour or until doubled in size. This is best done in a warm room.
• For the filling, mix the mincemeat with the apple, pear, orange zest, pistachio nuts, candied peel and cinnamon.
• When risen, tip the dough out onto a lightly floured work surface. Roll out into a rectangle about 50x45cm/20x18in. Tack down the long side of the dough rectangle nearest to you by pressing it down onto the work surface with your thumb. Brush all over with the melted butter. Then spread the mincemeat mixture over the dough leaving a 2cm/¾in border.
• Roll the opposite long side of the dough towards you quite tightly, until the roll is complete and tight. Trim the ends to neaten. Using a sharp knife, cut it into 15 rounds about 4cm/1½in thick.
• Line a very large baking tray (or use the grill tray from your oven) with baking parchment. Arrange the rolls on the prepared tray, cut side up, in a Christmas tree shape, with 1 on top, 2 underneath, 3 in the third row, 4 in the fourth row, 5 in the fifth row. Use some of the trimmings to make a trunk. You want them to be close enough so that their sides will touch when the dough has risen. They can then be pulled apart and you get a lovely soft edge.
• Cover loosely with a clean tea towel and let the dough rise for 30-45 minutes.
• Preheat oven to 190C/170C Fan/Gas 5.
• When the buns have risen, put them in the oven and bake for 20-25 minutes or until golden-brown. Check after 15 minutes or so and cover the buns with foil if they are browning too quickly.
• Remove the buns from the oven and let them cool slightly before transferring them to a cooling rack.
• To finish, 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 completely.
• Mix the icing sugar, orange zest and 2 tablespoons water together. Transfer to a disposable piping bag and snip off a tiny tip. Pipe garlands on the buns to resemble a decorated Christmas tree. Garnish with glacé cherries, candied peel and chopped pistachio nibs.