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Mincemeat Sticky Buns

 

 

For reasons I can’t entirely explain, I am quite convinced that one can’t have a mince pie for breakfast. Or, rather, one could, but it’s probably on par with having cake for breakfast.

Which I have done, and will probably do again, because I’m an adult and can do these things. However, neither cake nor mince pies are in the breakfast food category.

Sticky buns like cinnamon rolls are, though. And these are just cinnamon rolls with extra bits, so I’m certain they’re approved breakfast food.

I approve, anyhow. Especially as you can get these started the night before, so you only have to finish them up the next morning. I mean, that’s designed to be breakfast food, right?

 

For the dough:

  • 250 mL / 1 cup milk
  • 50 g / 3 ½ tbsp / 1 ¾ oz butter
  • 50 g / 3 ½ packed tbsp / 1 ¾ oz soft brown sugar
  • 7 g / 2 tsp active dry yeast
  • 450 g / 3 ½ cups bread flour
  • 1 ½ tsp cinnamon
  • 1 tsp salt
  • ½ tsp mixed spice
  • 1 large egg, beaten

 

For the filling:

  • 50 g / 3 ½ tbsp / 1 ¾ oz butter
  • 25 g / 1 ¾ packed tbsp / just under 1 oz soft brown sugar
  • 300 g / 1 1/3 cups / 10 ½ oz mincemeat
  • 100 g / 1/3 cup nuts or extra dried fruit (optional, depending on how loaded you want them)

 

Heat the milk over a low heat until it steams, then remove from the heat and stir in the butter and a spoonful of the sugar. Cool until lukewarm, then whisk in the yeast and set aside until it’s nice and foamy.

Mix all the dry ingredients together, then add the yeast mix and the egg. Mix well, then knead for 5 – 10 minutes, until you can stretch a small piece of the dough thin without it tearing (the ‘windowpane’ test). You could also throw it in a standing mixer with a dough hook for around 5 minutes.

Cover and allow to rise in a warm place until doubled in size, which’ll take 1 – 2 hours, depending on how warm it is where you are. Alternatively, pop it in the fridge and come back the next morning.

Give the dough another quick knead (if it was in the fridge you’ll need to bring it to room temperature first), then roll it out to roughly 45 x 40 cm / 16 x 18 inches.

Melt the butter for the filling and brush it generously over the dough. Sprinkle with the sugar, keeping a little back, then spread your mincemeat and extras evenly over the top.

Starting from the long side, roll up tightly. Cut off the ends to tidy it up, then slice into eight. Pop in a greased pan or tray with about 1 cm between them, cover and allow to double again. This time should be quicker – half an hour to an hour. When they’re almost ready, pre-heat the oven to 190˚C / 350˚F

Sprinkle with the remaining sugar and bake for about 20 – 25 minutes, or until nicely browned on top. Either glaze immediately with some melted apricot jam, or allow to cool and add icing. Eat that day, or freeze for future festive breakfasts.

 

 

A Toot Hansell Christmas Cracker recipe collection:

 

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