Knitting and Crochet
Add extra yummy factor to the festivities this year, and get the kids together to make one of these ‘tear and share’ style cinnamon swirl Christmas trees! Decorate with healthy dried fruits and nuts for a classic touch, or add colourful confectionary for a more modern twist. Serve warm for maximum deliciousness!
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Bakewell Non-Stick Baking Paper
600g plain flour
½ teaspoon salt
21g (3 sachets) of easy-bake yeast or 45g fresh yeast
Christmas tree tin
150g soft, unsalted butter
3 teaspoons cinnamon
100g mixed dried fruit
200g icing sugar mixed with water to make a thin glaze
50g chopped pistachio nuts
50g dried cranberries
Preheat the oven to 230 degrees C (gas mark 8).
Combine the flour, sugar, salt and yeast in a large bowl.
Melt the butter and whisk it into the milk and eggs and then add to the flour mixture.
Mix to combine and then knead the dough until it is smooth and springy. Form into a ball and then wrap place in an oiled bowl and cover with cling film. Leave it to rise for about 25 – 30 mins.
Roll out the dough into the rectangle approx. 50 x 25 cm.
Mix the filling ingredients together and then spread evenly all over the rectangle.
Roll the rectangle up from the longest side until you get a long sausage shape.
Cut the roll up into 4 -5 cm slices – you will need approx. 13-14 slices to fill the Christmas tree tin.
Arrange these into the tin in rows ensuring they retain the shape of the tree. If they don’t entirely fill the tin then don’t worry, as they will puff up during the cooking. Allow to rise for another 15-20 mins.
Bake in the oven for approx. 20 mins, or until they have turned a light golden colour.
Remove from the tin (by lifting out the parchment paper) and leave to cool on a rack slightly.
Drizzle the icing glaze over the buns and then sprinkle immediately with the chopped cranberries and pistachios.
This is best eaten warm with a lovely cup of your favourite tea, or a glass of Bucks Fizz on Christmas morning!
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