Gem Chelsea Bun Festive Wreath

Raise your cinnamon bun game and try out this deliciously festive Chelsea bun wreath. Trust us, it tastes just as good as it looks.

Gem

Recipe - Dungarvan - Garvey's

Prep Time30 Minutes

Servings10

Cook Time138 Minutes

Ingredients

500g Gem Plain Flour

7g Dried Quick Yeast

50g Gem Caster Sugar

Pinch salt

Zest 1 Lemon

1 Medium Egg

280ml Milk

Egg wash, 1 Egg whisked

100g Butter

100g Gem Soft Light Brown Sugar

2 tsp Mixed Spice

200g Gem Gourmet Fruit Mix

200g Gem Icing Sugar

30ml Lemon Juice

Directions

For the dough, into the bowl of your stand mixer add the flour, yeast, sugar, salt, milk, egg, and lemon zest.
Fitted with the dough hook attachment, mix for 5 minutes until you have a smooth dough. You can add a small drop of water if your dough is a little dry.
Place into an oiled bowl, cover with a kitchen cloth, and leave somewhere warm to double in size.
While the dough is proving, make the filling by simply mixing the soft butter, brown sugar, and spice in a bowl to make a soft spreadable paste.
When the dough is ready, on a lightly floured work surface, roll the dough into a rectangle (34cm x 44cm).
Spread on the spiced butter and sugar paste and sprinkle on the gem dried fruits.
From the long side, roll the pastry up like you would with a Swiss roll.
Form this into a circle by pinching the two ends together and place on a lined baking tray.
Using a knife or scissors, cut the dough at 5cm spaces about 2/3rds of the way through.
Turn the slices so that the circles face upwards, creating a nice design while still leaving structure in the wreath.
Cover this with a kitchen cloth and again, leave somewhere warm to prove until almost doubled in size.
While this is getting its final prove, preheat the oven to 200°C (180°C fan).
When ready to bake, egg wash the wreath and place into the centre of the preheated oven. Bake for 15-18 minutes or until golden brown all over.
Remove and allow to cool.
Once cooling, for the lemon icing, simply add the lemon juice to the Gem icing sugar and mix until you have a thick paste.
When the wreath is cooled, drizzle over the icing and serve.

30 minutes

Prep Time

138 minutes

Cook Time

Servings

Recipe

For the dough, into the bowl of your stand mixer add the flour, yeast, sugar, salt, milk, egg, and lemon zest.
Fitted with the dough hook attachment, mix for 5 minutes until you have a smooth dough. You can add a small drop of water if your dough is a little dry.
Place into an oiled bowl, cover with a kitchen cloth, and leave somewhere warm to double in size.
While the dough is proving, make the filling by simply mixing the soft butter, brown sugar, and spice in a bowl to make a soft spreadable paste.
When the dough is ready, on a lightly floured work surface, roll the dough into a rectangle (34cm x 44cm).
Spread on the spiced butter and sugar paste and sprinkle on the gem dried fruits.
From the long side, roll the pastry up like you would with a Swiss roll.
Form this into a circle by pinching the two ends together and place on a lined baking tray.
Using a knife or scissors, cut the dough at 5cm spaces about 2/3rds of the way through.
Turn the slices so that the circles face upwards, creating a nice design while still leaving structure in the wreath.
Cover this with a kitchen cloth and again, leave somewhere warm to prove until almost doubled in size.
While this is getting its final prove, preheat the oven to 200°C (180°C fan).
When ready to bake, egg wash the wreath and place into the centre of the preheated oven. Bake for 15-18 minutes or until golden brown all over.
Remove and allow to cool.
Once cooling, for the lemon icing, simply add the lemon juice to the Gem icing sugar and mix until you have a thick paste.
When the wreath is cooled, drizzle over the icing and serve.