Paul hollywood raisin bread recipes

Orange Raisin Scones

Orange Raisin Scones

My Orange Raisin Scones adapted from PaulHollywood’s recipe for plain scones that include, not only butter and milk to enrich the scone mixture, but eggs too
Paul Hollywood's Chelsea Buns

Paul Hollywood's Chelsea Buns

So these are a twist on the normal cinnamon and raisin chelsea buns in that it's got a bunch of mixed fruit on it to spice things up a bit
Paul Hollywood’s Apricot Couronne

Paul Hollywood’s Apricot Couronne

Make the filling, cream together the butter and sugar until lighter and fluffy, then add the apricots (see notes), flour, raisins, walnuts and lemon zest
Cinnamon and Raisin Bread

Cinnamon and Raisin Bread

After watching a few episodes of PaulHollywood's 'Bread' series I vowed I would get to grips with making bread by hand
Cinnamon Fruit Buns: GBBO Week #7

Cinnamon Fruit Buns: GBBO Week #7

PaulHollywood would have not been happy. You could use raisins, I chose a dry fruit mixture that included cherry, dried pineapple and sultanas as well
Apricot Couronne

Apricot Couronne

Recipe from PaulHollywood. Put the soft butter, sugar, drained apricots, flour, raisins, walnuts and zest into a bowl and mix thoroughly
Chai Spiced Rolls: GBBO Week #6

Chai Spiced Rolls: GBBO Week #6

The signature challenge this week was an Apricot Couronne, using a PaulHollywood recipe. Paul and Mary loved the deep citrus flavour and thought it looked great
Creme Egg Chelsea Buns

Creme Egg Chelsea Buns

Chop up the creme egg chocolate into pieces, about the size of raisins. Sticky syrup, chocolate chunks, soft bread and dripping in creme egg fondant
Dairy-free hot cross buns

Dairy-free hot cross buns

This time last year I made my very first attempts at making hot cross buns using a wonderful PaulHollywood recipe, and I was very proud of the results

Bajan coconut bread

In a large mixing bowl, mix together the flour, baking powder, 300g of sugar, 160g of desiccated coconut, raisins, cherries and flaked almonds. 900 g strong bread flour. 50 g raisins

Stollen

500 g strong bread flour. 200 g raisins. 1. Melt the butter over a gentle heat and set aside to cool. 2. Warm the milk and add the yeast

Oliebollen (Dutch doughnuts)

Stir in the salt currants and raisins, and leave to rise for another 30 minutes - until it has doubled in size again. 500 g strong bread flour. 150 g raisins or currants

Apricot couronne

250 g strong bread flour. 60 g raisins. 5 g salt. 50 g butter. 120 ml warm milk. 12 g fresh yeast. 1 egg, beaten