Set up a stand mixer and fit it with the dough hook. Add the Bread Flour (800 gram) to its bowl, then pour the Instant Dry Yeast (1 tablespoon) on top on one side and the Salt (1 tablespoon) on the other side.
Combine the Milk (1 1/2 cup) and Butter (4 tablespoon) in a microwave-safe bowl and heat it up for about 2 minutes, until the butter is melted and it feels like hot bathwater.
Pour it into the bowl with the dry ingredients and let it sit for a couple of minutes to bubble up.
Add in the Egg (2), and run the dough hook on low to start mixing it all together until it starts to form a dough. Turn the speed up one more notch and let the hook kneed the dough for 3-4 minutes to really work it together. Cover the bowl and let the dough double in size for an hour in a warm, dry area of the kitchen.
Cover the bowl and let the dough double in size for an hour in a warm, dry area of the kitchen.
Simply stir Jarred Fruit Mincemeat (3 cup), Orange (1), Ground Nutmeg (1/2 teaspoon), Ground Cinnamon (1 tablespoon) and Pistachios (1 cup) together thoroughly in a medium bowl.
When the dough is done rising, roll it out into a large, thin rectangle that measures about 20 x 14. Brush the Butter (2 tablespoon) all over the rectangle and spread the filling in a thin layer on top of the butter, leaving a small border. Roll up the short side really tightly and trim the ends off so that they’re neat.
Then cut 16 rolls out of it that are about 1-inch. Get out a sheet tray and line it with parchment. Form the tree by placing 1 roll at the top, followed by 2 in the next row, then 3, then 4, then 5. Use the 16th roll and the two trimmed ends to form the trunk. Cover the tray and let the rolls rise again for 1 hour.
When the hour is almost up, preheat the oven to 350 degrees F (175 degrees C).
Bake the tree for 25-30 minutes, until completely golden but still soft.
While they bake, start preparing the finishing items. Melt the Apricot Jam (3 tablespoon) with a big dash of water in a small saucepan over low heat until it forms a glaze. Set it aside. Then stir the Powdered Confectioners Sugar (1/2 cup) and Orange Juice together until it forms a thick icing.
When the chelsea bun tree is done, brush it all over with the apricot glaze to give it a shine. Then drizzle it generously all over with the icing to look like snow and place the Maraschino Cherry (10) and chopped pistachies on top. Serve immediately and enjoy!