Name: Hot Cross Mincemeat Buns
Prep time: 5 min
Cook time: 180 min
Total time: 5 min
Ingredients: ½ tsp Yeast (rapid dry); 250g Strong White Flour (e.g. Canadian); 1 tsp Sugar; 25 ml sunflower oil; ½ tsp Salt; 1 Egg; 100 mL Almond milk; 1 tsp Cinnamon; ½ tsp Mixed Spice; To add: 100g mincemeat; For the Cross Paste: 2 Tbsp flour; 2 Tbsp water; For the glaze: 4 Tbsp water; 3½ Tbsp sugar

Hot Cross Mincemeat Buns

17 Apr 2017

by RickRock

Prep Time

5 minutes

Cook Time

180 minutes

Total Time

5 minutes

Background

This Easter I wanted to bake something a bit different. In the fridge I found a jar of spiced mincemeat left over from Christmas and thought that making Hot Cross Mincemeat Buns might be an interesting way to create a tasty combination of classics from the two festivals. The result turned out to be a happy, delicious, light delight! The recipe below uses a breadmaker but you could do it by hand if you prefer.

Ingredients

½ tsp Yeast (rapid dry)
250g Strong White Flour (e.g. Canadian)
1 tsp Sugar
25 ml sunflower oil
½ tsp Salt
1 Egg
100 mL Almond milk
1 tsp Cinnamon
½ tsp Mixed Spice
To add: 100g mincemeat
For the Cross Paste: 2 Tbsp flour
2 Tbsp water
For the glaze: 4 Tbsp water
3½ Tbsp sugar

Instructions

Put all the ingredients into the breadmaker, except the mincemeat which should go into the automatic dispenser (or added as per your manufacturer's instructions). Set to Enriched Dough menu (or equivalent around 2hr 20min).
About 10 minutes before the dough cycle completes, preheat the oven to 40°C. Also mix together the cross paste.
When the dough is ready, roll into 8 balls and place on a lightly greased baking tray. Pipe the paste to create a cross on each bun then pop into the warm oven for about 20 minutes to rise.
Take out the proved buns, turn up the oven to 220°C and, when it reaches that, put them back for about 15 minutes until nicely browned.
Meanwhile mix the glaze in a saucepan and boil for about 5 minutes to create a syrup.
Take the buns from the oven and immediately brush over the glaze.