Go Back

Hot Cross Mincemeat Buns

This Easter I wanted to bake something a bit different. In the fridge I found a jar ofspiced 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.
Print Recipe
Prep Time 5 minutes
Cook Time 3 hours
Resting Time 4 hours
Total Time 3 hours 10 minutes
Servings: 8 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ tsp Yeast rapid dry
  • 250 g 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

Method
 

  1. 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).
  2. About 10 minutes before the dough cycle completes, preheat the oven to 40°C. Also mix together the cross paste.
  3. 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.
  4. 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.
  5. Meanwhile mix the glaze in a saucepan and boil for about 5 minutes to create a syrup.
  6. Take the buns from the oven and immediately brush over the glaze.