Per serving (per bun):
- Calories: 533
- Protein: 10 g
- Fat: 10 g
- Saturates: 5 g
- Carbs: 98 g
- Total sugars: 52 g
- Fibre: 3 g
Our favourite show-stopping Christmas dessert recipes to round of any festive meal with a bang
Mince pie breakfast buns recipe
We actually think there should be nothing else you eat come Christmas morning. Make these the night before so your house will smell like a festive bakery come the morning..
These make the perfect start to the day on Christmas morning. If you want them freshly baked, prepare to the end of step 4, then chill in the fridge overnight. Remove from the fridge and leave for 30 minutes before baking.
Proving, chilling and cooling time needed!
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Yields:
8 serving(s)
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Cal/Serv:
533
Ingredients
- 300 ml whole milk
- 500 g strong white bread flour, plus extra to dust
- 7 g sachet fast-action dried yeast
- 75 g caster sugar
- 50 g butter, softened
- 411 g jar mincemeat
- 1 medium egg, beaten
- 2 Tbsp. demerara sugar
For the glaze
- 50 g caster sugar
- 1/2 tsp. ground cinnamon
Directions
- Step 1Heat the milk in a small pan until warm, then remove from the heat. Put the flour in the bowl of a freestanding mixer fitted with a dough hook, and add the yeast, sugar, and 1 tsp salt. Pour in the warm milk and mix on low speed until the ingredients come together into a dough. Continue to knead on medium speed for about 5 minutes, until very soft and smooth.
- Step 2Add the butter in rough 5 g pieces, one at a time, ensuring each piece is fully incorporated before adding the next. Cover the bowl and leave in a warm place to prove for about 1½ hours, or until doubled in size.
- Step 3Tip the dough onto a work surface, knead briefly to knock back, then shape into a square. Wrap in cling film and chill for 1 hour. Meanwhile, line a deep baking tray (roughly 23 x 30 cm).
- Step 4Lightly flour your work surface, then roll out the dough into a large rectangle (about 30 x 40 cm). Dollop over the mincemeat and spread it evenly across the surface with a palette knife, taking it right to the edges. Starting from a short end, roll up the dough into a tight log. Cut the log into 8 pieces, then arrange them in the prepared tray, spacing slightly apart. Cover and leave to prove in a warm place for 30–45 minutes, or until doubled in size.
- Step 5Preheat the oven to 200°C (180°C fan), mark 6. Brush the tops of the buns with the beaten egg, then sprinkle with demerara sugar. Bake in the oven for 25–30 minutes, until golden brown.
- Step 6While the buns are baking, make the glaze. Put the sugar and cinnamon in a small pan with 3 tbsp water. Heat gently, stirring until the sugar dissolves, then bring to a gentle simmer and bubble until syrupy. As soon as the buns come out of the oven, brush them with the syrup. Leave to cool before serving.
GH Tips:
For an even easier version, spread mincemeat over a sheet of puff pastry and roll in the same way. Cut into 8 and bake the rolls in a muffin tin.
Need more dessert/baking inspo for Christmas? This is your sign..
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