Ad

To decorate

Nutrition: per serving

  • kcal467
  • fat13g
  • saturates5g
  • carbs80g
  • sugars41g
  • fibre3g
  • protein9g
  • salt0.4g
    low

Method

  • step 1

    Stir together the zest and juice, Cointreau, cranberries and mixed fruit in a small bowl and leave to soak.

  • step 2

    Meanwhile, mix the flour, yeast, caster sugar and nutmeg in a large bowl. Add ½ tsp salt and rub in the butter. Beat the egg with the warm milk, then pour onto the flour mix. Stir with a round-bladed knife, then use your hands to bring the mixture together as a soft dough.

  • step 3

    Tip onto a work surface and knead for a couple of mins, adding a little flour only if you need to stop it sticking. Oil the bowl, return the dough and cover with cling film. Leave to rise for 45 mins-1 hr in a warm place until doubled in size.

  • step 4

    Line and butter a large roasting tin with baking parchment. Roll the risen dough out firmly to a long strip about 70 x 18cm. Add the pistachios to the soaked fruit, then scatter the mix along the dough. Roll the marzipan into a sausage the same length as the longest side of the dough, then place it down the centre of the dough and roll up together firmly, a bit like making a sausage roll. Trim the ends, then cut the rest into even lengths and arrange, cut side up, in the tin. Cover with cling film and leave to rise for 45 mins-1 hr until really well risen.

  • step 5

    Heat oven to 190C/170C fan/gas 5. Bake for 15-20 mins until golden. Will freeze for up to 6 weeks. Brush with melted butter and dredge with icing sugar, or mix a little water into the icing sugar, drizzle over the buns and scatter over the nuts. Eat within 2 days.

Recipe from Good Food magazine, December 2010

Ad

Comments, questions and tips (18)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.9 out of 5.10 ratings

Scubalu

question

Please can someone help explain the rolling technique to me? I would have thought the marzipan roll would go at one end and then roll all the dough into a sausage shape, but putting it in the middle I don’t see how you’d get the bun spiral shape?

Becca715

question

How much yeast is needed for this recipe please? I can't seem to see it!

lanz123

question

I am trying to figure out the best way to prepare ahead and bake on Christmas morning. Do I Freeze them uncooked and bake from frozen? OR Make Christmas eve morning and leave in fridge for final rise until Christmas morning and then bake OR Bake in advance and freeze, then defrost and heat on…

Barney Good Food avatar
Barney Good Food

Hi, The recipe would suggest that these are best frozen baked but uniced. Defrost the day before eating then you can reheat gently and ice. There is no reason why the dough can't be mixed in a bread machine but please bear in mind we haven't tested this ourselves. Thanks, Barney Good Food cookery…

leannethomas77

question

When you freeze them my presumption is after baking and cooling; so when they defrost should you re bake them even for 5 minutes? Thank you

goodfoodteam avatar
goodfoodteam

Hi - Adam from the Good Food cookery team here - Yes I'd bake and cool then freeze, and fully defrost and reheat in a low oven until just warm again. Thanks

sleepingcazza

question

Hi, the number of sachets of yeast in this recipe has turned into an 'x'! How many sachets does this recipe need? Thanks.

rcciren

2x 7g fast acting dried yeast

Ad
Ad
Ad