Mincemeat Chelsea buns

Name: Mincemeat Chelsea buns
Prep time: 1 h 2 min
Cook time: 1 h 2 min
Total time: 1 h 2 min
Yield: 8
Cuisine: Global
Ingredients: 250 milliliters whole milk; 50 grams butter, cut into cubes; 450 grams strong plain flour, plus extra for dusting; 7 grams sachet fast-action dried yeast; 50 grams golden caster sugar; 2 teaspoons ground cinnamon; 1 teaspoons mixed spice; 1 large egg, beaten; 1 serving sunflower or vegetable oil, for greasing; 50 grams butter, softened; 25 grams golden caster sugar; 300 grams mincemeat; 100 grams dried apricot, chopped; 100 grams glacé cherry, chopped; 2 Tbsps demerara sugar, for sprinkling; 2 Tbsps apricot jam; 100 grams icing sugar

Mincemeat Chelsea buns is a bread that serves 8. One portion of this dish contains roughly 10g of protein, 14g of fat, and a total of 603 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 2 minutes. If you have sachet fast-action yeast, vegetable oil, strong flour, and a few other ingredients on hand, you can make it.

Instructions

Heat the milk in a pan until steaming.

Ingredients you will need

Milk

Equipment you will use

Frying Pan

Remove from the heat, add the butter, then leave to cool until lukewarm and the butter has melted.

Ingredients you will need

Butter

Put the flour, yeast, sugar, spices and 1 tsp salt into a large bowl, and mix together. Make a well in the centre, and pour in the egg and milk mixture.

Ingredients you will need

Spices

All Purpose Flour

Sugar

Yeast

Milk

Salt

Egg

Equipment you will use

Bowl

Mix everything together with your hands to form a dough it will be quite wet. Tip the dough onto a lightly floured surface and knead for 5-10 mins until smooth.

Ingredients you will need

Dough

Transfer the dough to a clean, lightly oiled bowl, cover with oiled cling film and leave to rise until doubled in size this will take 1-2 hrs depending on how warm the room is. You could rise the dough in the fridge overnight, but make sure you bring to room temperature before moving on to the next step.

Ingredients you will need

Dough

Equipment you will use

Bowl

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

Tip the dough onto a lightly floured surface and knead for a few moments.

Ingredients you will need

Dough

Roll out to a 45 x 40cm rectangle, with the longest edge facing you.

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Roll

Mix together the butter and sugar for the filling, and spread all over the dough. Follow with the mincemeat, then sprinkle over the apricots and cherries.

Ingredients you will need

Mincemeat

Apricot

Cherries

Butter

Spread

Dough

Sugar

Roll up firmly, starting from one of the long sides. Using a sharp knife, cut off either end of the roll to neaten, then slice into 8 even pieces. Arrange, cut-side up, on an oiled tray, leaving about 1cm between each bun and making sure the tail ends are pointing inwards. Cover loosely with oiled cling film and leave to prove until doubled in size about 30 mins.

Ingredients you will need

Roll

Equipment you will use

Knife

Sprinkle over the demerara sugar and bake for 22-25 mins until golden brown.

Ingredients you will need

Demerara Sugar

Equipment you will use

Oven

Transfer to a wire rack. Melt the jam with tbsp water and brush over the buns, then leave to cool.

Ingredients you will need

Water

Roll

Jam

Equipment you will use

Wire Rack

Mix the icing sugar with enough water to make a runny icing. Using a spoon, drizzle the icing back and forth over the buns. Leave for 10 mins to set before eating. Will keep in a sealed container for up to 3 days.

Ingredients you will need

Powdered Sugar