At Christmas, every single meal should count. I’m never one to skip breakfast, but sometimes it’s a meagre offering, or a quick fridge raid. During the festive period though, I wake up knowing that I have the time to make something indulgent and worthwhile. These buns are perfect with the strongest of coffees, and will keep in an airtight container for a few days.
Ingredients - makes 12
For the Bread
- 500g strong white flour, plus extra for dusting
- 5g salt
- 10g caster sugar
- 7g fast-action yeast
- 150ml tepid water
- 120ml milk
- 1 large egg
- 40g unsalted butter, at room temperature
- Flavourless oil, for greasing
For the Filling and Icing
- 350g luxury mincemeat
- 150g marzipan, cut into 5mm cubes
- 1tsp ground cinnamon
- 100g icing sugar
- 1-2tsp orange juice
- 12 hole deep muffin tray, very well greased
To make the dough, place the flour in a bowl and stir in the salt and sugar. Add the yeast and stir it through the flour. Add the water, milk and egg and mix well with a wooden spoon or your hands until you have a scraggy dough. Squeeze in the softened butter, then knead until the mixture is smooth and elastic – about 10 minutes. Place the dough into an oiled bowl, cover with cling and allow to rise until doubled in size – usually an hour but could be more if your kitchen is cool.
Once the dough has risen, flour the worktop and roll the dough out into a square of about 45cm/18-inch. Spread the mincemeat all over the dough, then scatter on the marzipan cubes, before dusting over the cinnamon. Roll up into a tight spiral. Trim off the messy ends, then cut the roll into 12 equal-ish slices. Place these, spiral sides up, into the greased muffin tray. Allow to rise for another 30 minutes.
Preheat the oven to 220C/200C fan/gas mark 8. Bake the buns for 15 minutes, or until risen and golden. Remove from the tin immediately and place onto a wire rack to cool.
For the topping, simply mix together the icing sugar and orange juice to a thick, but pourable icing. Ice the cool buns before serving.