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Recipe: Martha Collison’s Christmas Morning Buns

Martha wowed the judges (and viewers!) of series 5 of The Great British Bake Off. Now it’s your turn to create your very own Christmas Day showstopper…

  • Recipe: Martha Collison’s Christmas Morning Buns
    For the enriched dough:
      • 75g unsalted butter, cubed
      • 200ml whole milk
      • 500g strong plain flour
      • 7g fast action dried yeast
      • 1 tsp salt
      • 50g caster sugar
      • 2 eggs
    To decorate:
      • Enriched dough recipe
      • 410g mincemeat
      • 50g caster sugar
      • 75g marzipan, chopped into small pieces
      • Zest and juice of 1 unwaxed orange
      • 1 egg, beaten
      • 50g smooth marmalade
      • 50g icing sugar
      • Glacé cherries, optional
      1. To make the enriched dough, put the butter into a small saucepan with the milk. Heat on low until the butter has completely melted, then set to one side to cool for a few minutes.
      2. Put the flour into a large bowl and add the yeast to one side and the salt and sugar to the other. The positioning is important, because if you put the salt directly onto the yeast, it may stop your dough from rising.
      3. Beat the eggs into the lukewarm milk mixture. Gradually add this to the dry ingredients, stirring continuously, until a sticky but not wet dough forms. You may not need to add all the milk mixture.
      4. Turn the dough out onto a lightly oiled work surface and knead for 10-15 minutes, or until it is no longer sticky and has become a smooth elastic dough. Put it into an oiled bowl, cover with cling film and leave in a warm place for 1-2 hours or until doubled in size.
      5. When the dough has risen, turn it out onto the oiled surface and fold it in on itself a couple of times to knock out any large air bubbles.
      6. Once risen, roll the dough into a large rectangle about 45cm long.
      7. Spread the mincemeat over the dough in an even layer, then cover with the caster sugar. Sprinkle the marzipan on top, followed by the orange zest.
      8. Starting with the 45cm side, roll the dough towards you in a long sausage shape. Slice off the ends so you can see the spiral.
      9. Cut into 11 equal-sized rolls and put onto a lined baking sheet in a tree formation. Cover with oiled cling film and leave to rise for 45 minutes to one hour, until almost doubled in size.
      10. Preheat the oven to 200°C/fan 180°C. Brush the buns with the beaten egg then bake for 20 minutes, or until the top is golden brown and the dough has risen.
      11. Heat the marmalade in a small saucepan until it turns to liquid, then brush over the buns to create a sticky glaze.
      12. Mix the icing sugar with the orange juice so it forms a thick paste. Put into a piping bag and pipe line across the bread, following the natural line between each row of buns to create a tinsel effect. Serve warm for the freshest flavour.

      Recipe extracted from Twist by Martha Collison (£16.99, HarperCollins)

     
     
    Recipe: Martha Collison’s Christmas Morning Buns

    Martha wowed the judges (and viewers!) of series 5 of The Great British Bake Off. Now it’s your turn to create your very own Christmas Day showstopper…

    For the enriched dough:
      • 75g unsalted butter, cubed
      • 200ml whole milk
      • 500g strong plain flour
      • 7g fast action dried yeast
      • 1 tsp salt
      • 50g caster sugar
      • 2 eggs
    To decorate:
      • Enriched dough recipe
      • 410g mincemeat
      • 50g caster sugar
      • 75g marzipan, chopped into small pieces
      • Zest and juice of 1 unwaxed orange
      • 1 egg, beaten
      • 50g smooth marmalade
      • 50g icing sugar
      • Glacé cherries, optional
      1. To make the enriched dough, put the butter into a small saucepan with the milk. Heat on low until the butter has completely melted, then set to one side to cool for a few minutes.
      2. Put the flour into a large bowl and add the yeast to one side and the salt and sugar to the other. The positioning is important, because if you put the salt directly onto the yeast, it may stop your dough from rising.
      3. Beat the eggs into the lukewarm milk mixture. Gradually add this to the dry ingredients, stirring continuously, until a sticky but not wet dough forms. You may not need to add all the milk mixture.
      4. Turn the dough out onto a lightly oiled work surface and knead for 10-15 minutes, or until it is no longer sticky and has become a smooth elastic dough. Put it into an oiled bowl, cover with cling film and leave in a warm place for 1-2 hours or until doubled in size.
      5. When the dough has risen, turn it out onto the oiled surface and fold it in on itself a couple of times to knock out any large air bubbles.
      6. Once risen, roll the dough into a large rectangle about 45cm long.
      7. Spread the mincemeat over the dough in an even layer, then cover with the caster sugar. Sprinkle the marzipan on top, followed by the orange zest.
      8. Starting with the 45cm side, roll the dough towards you in a long sausage shape. Slice off the ends so you can see the spiral.
      9. Cut into 11 equal-sized rolls and put onto a lined baking sheet in a tree formation. Cover with oiled cling film and leave to rise for 45 minutes to one hour, until almost doubled in size.
      10. Preheat the oven to 200°C/fan 180°C. Brush the buns with the beaten egg then bake for 20 minutes, or until the top is golden brown and the dough has risen.
      11. Heat the marmalade in a small saucepan until it turns to liquid, then brush over the buns to create a sticky glaze.
      12. Mix the icing sugar with the orange juice so it forms a thick paste. Put into a piping bag and pipe line across the bread, following the natural line between each row of buns to create a tinsel effect. Serve warm for the freshest flavour.

      Recipe extracted from Twist by Martha Collison (£16.99, HarperCollins)