Tis the season… and who doesn’t love a mince pie? This year we decided to do something a little different to the traditional pastry and mincemeat and turned it into a gooey iced bun.
We already posted a mince pie recipe last year with our own homemade mincemeat with added cranberries for extra flavour. Making mincemeat in advance helps to mature the fruit to get a much more intense flavour.
However, if you haven’t got your own homemade mincemeat, buying it from the shop is just as good! Sometimes adding a little extra grated apple and orange zest & juice brings a bit more flavour to the party, but it isn’t necessary.
Like any sort of chelsea bun, this recipe is really easy to do! It’s great for a Christmas Party, your kids Christmas Fare or a light snack around the holidays…. It’s something different and an easy alternative to your mince pies and standard cakes.
The first step is to make your sweet dough, simple enough if you have a stand mixer fitted with a dough hook! Mix the ingredients together and crank up the speed to kneed your dough to a smooth ball, leave to prove. The sugar in the dough feeds the yeast enabling a large rise, it should double in no time.
Next knock back the sweet dough, roll it out into a rectangle and spread over some butter, sugar and mincemeat. Roll the rectangle up, cut it into pieces and allow to prove again.
- 500g strong white bread flour
- 40g butter
- 50g caster sugar
- 14g (2 sachets) instant yeast
- 2 eggs
- 150ml warm milk
- 100ml water
- 150g butter
- 150g soft brown sugar
- 1 tbsp cinnamon
- 822g jar of mincemeat
- zest & juice of 1 orange
- 200g icing sugar
- Add the dry ingredients and butter to your stand mixer, fitted with a dough hook, mix till the butter has incorporated into the dry mix.
- Next add the eggs, milk and half the water, mix on slow to combine the ingredients, then increase the speed to knead the dough, adding the extra water till you get a smooth dough.
- Tip your dough onto the surface to form into a ball and transfer to an oiled bowl. Cover with clingfilm and leave to prove for about an hour or until doubled in size.
- Knock back your dough and tip onto a lightly floured surface, roll your dough out into a rectangle until about 1/2cm thickness
- Rub your softened butter across the dough and sprinkle over the sugar and cinnamon. Spoon the whole jar of mincemeat on top of your butter and sugar and spread across.
- Tightly roll your dough into a long sausage and pinch the dough to keep the edge from unrolling. Trim both ends and cut into 16 equal pieces.
- Place into a greased or lined 12″ square tin, cover in cling film and leave for 30mins for a second prove.
- Egg wash if desired, and put in the oven at 220C for 12 minutes.
- Whilst they cool slightly, prepare your icing. Mix the icing sugar with the orange juice to create a thick icing and brush over the top of the buns.
- Finish with orange zest to decorate.
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We finished ours with a nice glaze of icing and a sprinkle of orange zest just to make them extra sticky
