This would make the perfect Christmas centre piece and a great one to get the kids involved with.

Here's how to make a Chelsea Bun Christmas Tree

Place the butter and flour in a large bowl with a pinch of salt. Rub the butter into the flour until it is fully incorporated . Stir in the yeast, sugar and orange zest . Mix the warm milk with the egg and pour into the flour. Mix well and then tip out onto a floured surface and form into a dough and start to knead for about 6-8 minutes until you have a soft stretchy dough.

Shape the dough into a ball and place in a lightly oiled bowl and cover with cling film. Leave in a warm place to prove for about 11/2 – 2 hours until doubled in size.

Tip the risen dough out of the bowl onto a floured surface and roll out to a rectangle measuring about 30cm x 40 cm.

Spread the remaining 3 tablespoons of the butter over the dough right up to the edges and then scatter over the cranberries, pistachios and raspberries and 3tbsp of the remaining caster sugar.

Line a large baking tray with non stick parchment paper. Roll up the dough tightly from the longest side into a sausage shape . Use a sharp knife to cut into 12 equal pieces. Turn them cut side up and arrange on the prepared baking tray. Starting with 1 at the top, then 2 underneath, followed by 3 and then 4 until you have a Christmas Tree shape ending with 2 for the stump. Make sure you leave a little space between each bun for them to expand and have the sealed end on the bun facing towards the centre of the tree otherwise it may unravel when cooking. Cover with cling film and leave to prove again for another 30 – 40 minutes.

Preheat the oven to 180C/160C fan/gas 4.

Bake in the middle of the oven for 20 – 22 minutes until golden brown.

Mix the orange juice with the icing sugar to make a thick icing to drizzle over the top.

When the buns are cooked leave to cool for a few minutes then brush with the honey and then drizzle with the orange icing before serving.


  • 50 g butter plus 3tbsp extra
  • 450 g strong white bread flour
  • 7 g sachet fast action dried yeast
  • 50 g caster sugar plus 3tbsp extra
  • 1 orange, grated zest and juice
  • 275 g full fat milk, warm
  • 1 large egg
  • 250 g BerryWorld raspberries
  • 100 g BerryWorld cranberries
  • 25 g pistachio nuts
  • 3 tbsp honey
  • 150 g icing sugar