Recipe

Cranberry and pecan chelsea bun twist

Bread with a sweet twist.

  • 1 hr 30 mins cooking
  • Serves 10
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Sweet, spicy yeast bread filled with a swirl of dried cranberries, pecans and dark chocolate all twisted up for a delightful morning or afternoon tea.

Ingredients

  • 4 teaspoons (14g) dried yeast
  • 1 teaspoon caster sugar
  • 3 cups (450g) plain flour
  • 1½ cups (375ml) warm milk
  • 1 teaspoon mixed spice
  • 2 teaspoons grated orange rind
  • 1 tablespoon caster sugar, extra
  • 1 egg, beaten lightly
  • 45 grams butter, melted
  • 30 grams butter, extra, melted
  • 2 tablespoons raspberry jam
  • ¾ cup (110g) dried sweetened cranberries
  • ¼ cup (55g) firmly packed brown sugar
  • ½ cup (60g) coarsely chopped roasted pecans
  • 1 cup (190g) dark choc bits
orange glaze
  • 1 cup (160g) icing sugar
  • ¼ cup (60ml) orange juice

Method

  • 1
    Combine yeast, caster sugar, 1 tablespoon of the flour, and the warm milk in a small bowl. Stand in warm place for 10 minutes or until mixture is frothy.
  • 2
    Combine remaining sifted flour, mixed spice, rind and extra caster sugar in a large bowl. Stir in egg, butter and yeast mixture; mix to a soft sticky dough. Knead dough on a floured surface for 10 minutes or until smooth and elastic. Place dough in an oiled large bowl; cover with plastic wrap. Stand in a warm place for 1 hour or until dough has doubled in size.
  • 3
    Meanwhile, preheat oven to 200°C/400°F. Grease a 25cm (10in) springform cake pan; line base and side with baking paper.
  • 4
    Lightly flour a large piece of baking paper; roll dough out on paper into a 30cm x 36cm rectangle.
  • 5
    Brush half the extra butter over dough; spread jam evenly over dough, leaving a 1cm border. Sprinkle with combined cranberries, brown sugar, pecans and choc bits. Brush border with a little water.
  • 6
    Firmly roll dough up from long side, using the baking paper as a guide. Using a sharp knife, cut the roll in half lengthways. Turn the halves, so the cut-sides face out, on the baking paper, then twist the two lengths together. Form the twisted length into a ring, pressing the two ends together to join. Carefully transfer the ring into the pan. Brush the top with remaining extra butter.
  • 7
    Bake for 10 minutes. Reduce oven to 180°C; bake for a further 35 minutes or until golden and twist sounds hollow when tapped. Transfer to a wire rack to cool.
  • 8
    Make orange glaze. Sift icing sugar into a small heatproof bowl; stir in juice to make a thick paste. Place bowl over a small saucepan of simmering water; stir until icing is spreadable. Brush glaze over twist; stand for 30 minutes or until set.

Notes

Tip Store chelsea bun twist in an airtight container for up to 3 days.

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