The Ultimate Christmas Tear-and-Share Chelsea Buns (Festive Tree!)
Imagine the scent of Christmas morning, warm spices, sweet fruit, and fresh-baked bread, all wrapped up in the most enchanting, edible centerpiece you’ve ever seen. That, my friends, is the pure, unadulterated joy of these Tear-and-Share Christmas Chelsea Buns. Shaped like a festive tree and filled with a glorious, spiced fruit and nut mixture, this…
Imagine the scent of Christmas morning, warm spices, sweet fruit, and fresh-baked bread, all wrapped up in the most enchanting, edible centerpiece you’ve ever seen. That, my friends, is the pure, unadulterated joy of these Tear-and-Share Christmas Chelsea Buns. Shaped like a festive tree and filled with a glorious, spiced fruit and nut mixture, this is, without a doubt, the most magical and delicious bake you will create all season.
Here’s the thing about holiday baking: we all dream of that one show-stopper that will have everyone gasping with delight. For years, I searched for a festive alternative to the usual mince pies or cookies. This recipe is the answer. It’s a beautifully soft, enriched dough, like a classic Chelsea bun, but filled with all the iconic flavors of Christmas and cleverly arranged to be the star of your holiday table.
I promise you, there is no greater feeling than placing this warm, glistening, pull-apart tree in front of your loved ones. Each pillowy-soft bun is swirled with rich mincemeat, sweet fruit, crunchy pistachios, and warm cinnamon. Decorated with a simple glaze and jewel-like candied fruit, it’s a true feast for the senses.
Get ready to create a stunning, delicious, and incredibly fun holiday tradition that is destined to become a family favorite.
Why This Christmas Bun Tree is a Holiday Masterpiece!
You are going to be so incredibly proud of this festive creation. It’s a rewarding project that is worth every moment. Here’s why you’ll love it:
- A True Holiday Show-Stopper: The Christmas tree shape is breathtakingly festive and makes for an unforgettable centerpiece on your holiday table or brunch spread.
- Incredibly Soft and Fluffy: This is a proper enriched dough, resulting in pillowy-soft, tender buns that melt in your mouth.
Recipe Snapshot
| Prep Time | 30 minutes |
| Rising Time | 1 hour 45 minutes |
| Cook Time | 25 minutes |
| Total Time | 2 hours 40 minutes |
| Servings | 15 buns |
| Calories | ~465 kcal per bun |
| Course | Breakfast, Dessert, Snack |
| Cuisine | British |
| Difficulty/Method | Intermediate / Baking |
Your Shopping List for This Festive Bake
This recipe uses a beautiful mix of pantry staples and festive treats. Here’s what you’ll need:
→ For the Soft Bun Dough
- 800g strong white flour → Also known as bread flour, it provides the structure for a chewy, soft bun.
- 1 tbsp salt → For flavor and controlling the yeast.
- 15g sachet fast-acting yeast → The magic that makes our dough rise.
- 400ml milk → For an enriched, tender dough.
- 60g unsalted butter → Adds richness and flavor. Plus extra for greasing.
- 2 free-range eggs → For richness and a beautiful texture.
→ For the Christmas Filling
- 1 x 411g jar mincemeat → The classic, spiced fruit base of our festive filling.
- 1 apple & 1 pear → Cored and finely chopped, for fresh, sweet moisture.
- 1 orange → Finely grated zest only, for a bright, citrusy aroma.
- 75g shelled pistachio nuts → Chopped, for a beautiful color and crunchy texture.
- 100g candied peel → For that traditional, festive, jewel-like sweetness.
- 1 tbsp ground cinnamon → For extra warmth and spice.
- 25g unsalted butter → Melted, to brush over the dough.
→ To Finish and Decorate
- 3 tbsp apricot jam → For a beautiful, shiny glaze.
- 200g icing sugar → Sifted, for a smooth decorative icing.
- 1 orange → Zest only, to flavor the icing.
- 15 glacé cherries & 40g candied peel → Our jewel-like “ornaments.”
- 25g pistachio nibs → Chopped, for a final festive sprinkle.
Let’s Get Baking! Your Step-by-Step Guide
Ready to fill your home with the magical scent of Christmas baking? Let’s break this fun project into simple stages.
Part 1: Make and Rise the Dough
- Mix Dry Ingredients: Place the flour in a large mixing bowl. Add the salt to one side and the yeast to the other to prevent the salt from killing the yeast.
- Combine and Knead: Gently warm the milk and butter in a saucepan until the butter is melted and the mixture is lukewarm. Pour this into the flour, add the eggs, and stir until a soft, sticky dough forms. Tip the dough onto a floured surface and knead for 5 minutes until smooth and elastic (or use a stand mixer with a dough hook).
- First Rise: Place the dough in a lightly oiled bowl, cover with a damp tea towel, and leave in a warm place for about 1 hour, or until it has doubled in size.
Part 2: Fill, Roll, and Shape the Tree
- Prepare the Filling: In a bowl, mix together the mincemeat, chopped apple, pear, orange zest, pistachios, candied peel, and cinnamon.
- Roll and Fill: On a floured surface, roll the risen dough into a large 50x45cm (20x18in) rectangle. Press the long edge nearest you down onto the work surface to “tack” it in place. Brush the dough with melted butter, then spread the mincemeat filling evenly over the top, leaving a small border.
- Roll and Slice: Starting from the long side opposite you, roll the dough towards you into a tight log. Trim the uneven ends. Using a sharp knife or unflavored dental floss, slice the log into 15 thick rounds (about 4cm/1.5in each).
- Arrange the Tree: Line a very large baking tray with parchment paper. Arrange the rolls cut-side up in a Christmas tree shape: 1 at the top, then 2, then 3, then 4, then 5. Use the trimmed ends to create a small “trunk.” Place them close enough to touch when they rise.
- Second Rise: Cover loosely with a tea towel and let the tree rise in a warm place for 30-45 minutes until puffy. Preheat your oven to 190°C/170°C Fan/Gas 5.
Part 3: Bake and Decorate
- Bake to Golden: Bake the buns for 20-25 minutes until golden-brown. If they are browning too quickly, loosely cover them with foil for the remainder of the time.
- Glaze the Buns: While the buns are still warm, melt the apricot jam with a splash of water and brush it all over them for a beautiful shine. Let them cool completely.
- Decorate!: Mix the sifted icing sugar, orange zest, and about 2 tablespoons of water to make a thick but pipable icing. Transfer to a piping bag and snip off the tip. Pipe decorative garlands over your “tree.” Finish by garnishing with glacé cherries, candied peel, and pistachio nibs.
WiseRecipes’ Top Tips for the Perfect Christmas Buns
These are my essential secrets for ensuring your festive bake is pillowy soft and stunningly beautiful.
- Lukewarm is the Magic Word. When warming your milk and butter, make sure the mixture is just lukewarm (like a baby’s bath) before adding it to the yeast. If it’s too hot, it will kill the yeast and your dough won’t rise.
- Tack Down the Dough for a Tight Roll. Pressing the long edge of the dough rectangle firmly onto your work surface gives you an anchor to pull against, allowing you to create a much tighter, neater roll with no gaps.
- Use Dental Floss for Perfect Slices. For the cleanest cut without squishing your beautiful rolls, slide a piece of unflavored dental floss under the log, cross the ends over the top, and pull. It works like a charm every time!
Tear and Share Christmas Chelsea Buns
Ingredients
Equipment
Method
- Place flour in a large mixing bowl, add salt to one side and yeast to the other. Warm the milk and butter until lukewarm and melted. Pour into the flour with the eggs and stir to form a soft, sticky dough.
- Knead the dough on a floured surface for 5 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled.
- For the filling, mix the mincemeat with the apple, pear, orange zest, pistachios, candied peel, and cinnamon.
- Roll the risen dough into a 50x45cm rectangle. Brush with melted butter and spread the filling over, leaving a 2cm border.
- Roll the dough tightly into a log. Trim the ends and cut into 15 rounds about 4cm thick.
- Arrange the rolls on a large, parchment-lined baking tray in a Christmas tree shape (rows of 1, 2, 3, 4, and 5). Let them rise, covered, for 30-45 minutes. Preheat oven to 190C/170C Fan.
- Bake for 20-25 minutes until golden-brown. Cover with foil if they are browning too quickly. Let cool slightly.
- Melt the apricot jam with a splash of water and brush over the warm buns to glaze. Let cool completely.
- Mix the icing sugar, orange zest, and 2 tbsp water. Pipe garlands over the buns. Garnish with glacé cherries, candied peel, and pistachios.
Notes
Keep It Fresh! Making Your Festive Bake Ahead
This is the perfect treat to prep ahead, making your Christmas morning a breeze.
- Overnight Rise: You can prepare the buns right up to Step 8 (arranging them on the tray). Instead of the second rise, cover the tray tightly with plastic wrap and place it in the refrigerator overnight. The next morning, take it out and let it sit at room temperature for about 1-2 hours to rise before baking.
- Freezing: These buns freeze beautifully. You can freeze the baked, undecorated buns (before the jam glaze and icing). Let them cool completely, wrap the entire tree on its parchment paper tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw at room temperature, warm gently in the oven, and then decorate as desired.
FAQs: Your Christmas Bun Questions, Answered!
Why didn’t my dough rise?
This is almost always due to the yeast. Either the yeast was expired, or the milk and butter mixture was too hot and killed it. Always check the expiration date, and make sure your liquids are just lukewarm to the touch.
What is mincemeat? Can I use something else?
Traditional British mincemeat is a preserved mixture of finely chopped dried fruit, spices, and suet. If you can’t find it or prefer not to use it, you could substitute it with a thick, high-quality fruit preserve like apricot or cherry, mixed with the same fresh fruit, nuts, and spices from the recipe.
Can I make individual buns instead of a tree?
Absolutely! Just place the sliced rolls in a standard 9×13-inch baking dish, leaving a little space between each one. Follow the same rising and baking instructions.
My filling leaked out during baking. What did I do wrong?
A little leakage is normal and creates a delicious caramelization at the bottom! But significant leakage is usually caused by not rolling the log tightly enough, or not leaving a clear border along the edge to seal it. Tacking down the dough as described in the tips can really help with this.
Final Thoughts: A New Holiday Tradition
There is nothing more special than a homemade bake that looks, smells, and tastes like Christmas. These Tear-and-Share Chelsea Buns are more than just a recipe; they are an experience—a fun project and a delicious, interactive centerpiece all in one. I hope the magic of creating this festive tree brings as much joy to your holiday as it does to mine. Happy Holidays!
