Christmas Buns
These sticky, sweet Christmas Buns are perfect for sharing. Candied oranges, orange zest, cinnamon and pecans bring the festive flavours!
Ingredients
- 625g strong white flour, plus extra for dusting
- 1 tsp salt
- 75g caster sugar
- 10g fresh yeast
- 375ml tepid water
For the filling
- 100g cream cheese
- 100g candied oranges chopped
- 2 oranges zest
- 1 tsp ground cinnamon
- 100g pecans chopped
Glaze
- 100g caster sugar
- 100ml water
Icing
- 150g icing sugar
- Splash of cognac
Method
Put the flour, salt, sugar and yeast into a mixer fitted with a dough hook, add the water and mix slowly to start until combined. Then mix on a medium speed for 5 minutes, then cover and leave to prove until doubled in size. Mix together the cream cheese, oranges, pecans, cinnamon and orange zest.
Lightly flour the work surface, roll out the dough into a rectangle, spread the chocolate mix all over leaving an edge. Roll up into a sausage shape and then cut into 7 even size pieces. Pop into a greased 23 cm spring form tin then leave to double in size.
Bake at 200c for 30 minutes.
Bring the water and sugar to the boil in a pan brush all over the buns. Whisk the icing sugar and cognac together and drizzle over the buns.
Ingredients
- 625g strong white flour, plus extra for dusting
- 1 tsp salt
- 75g caster sugar
- 10g fresh yeast
- 375ml tepid water
For the filling
- 100g cream cheese
- 100g candied oranges chopped
- 2 oranges zest
- 1 tsp ground cinnamon
- 100g pecans chopped
Glaze
- 100g caster sugar
- 100ml water
Icing
- 150g icing sugar
- Splash of cognac
Method
Put the flour, salt, sugar and yeast into a mixer fitted with a dough hook, add the water and mix slowly to start until combined. Then mix on a medium speed for 5 minutes, then cover and leave to prove until doubled in size. Mix together the cream cheese, oranges, pecans, cinnamon and orange zest.
Lightly flour the work surface, roll out the dough into a rectangle, spread the chocolate mix all over leaving an edge. Roll up into a sausage shape and then cut into 7 even size pieces. Pop into a greased 23 cm spring form tin then leave to double in size.
Bake at 200c for 30 minutes.
Bring the water and sugar to the boil in a pan brush all over the buns. Whisk the icing sugar and cognac together and drizzle over the buns.
