There’s only so many mince pies you can eat over the Christmas period, so when we came across this delicious twist on a tasty breakfast, we thought this was the perfect recipe to share for post-Christmas baking. Taken from Domestic Gothess, this recipe is super easy and is a great way to use up leftover mincemeat and other ingredients you might have lying around after your festive baking.
270 ml (1 + 1/8 cup) full fat milk
1 tbsp vanilla extract
50 g (3tbsp) butter cubed
500 g (4 cups + 2tbsp) strong white bread flour
50 g (1/4 cup) caster sugar
10 g (3 tsp) fast action yeast
1 tsp salt
1 large egg
450 g (16oz) mincemeat
300 g (10.5oz) marzipan
1 tsp cinnamon
100 g (1 cup) icing (powdered) sugar sifted
2 tsp orange juice
Heat the milk, vanilla extract and butter in a small pan until the butter has melted. Leave to cool until lukewarm.
Get a large bowl and combine the flour, sugar, yeast then add the luke warm milk and egg. Form a dough and knead on a floured surface for 10 minutes. Leave to rise in a warm place for an hour or two until doubled in size.
Lightly grease a 12 hole muffin tin, , knock back the risen dough and roll it out on a lightly floured surface into a rectangle about 5mm thick. Cut the marzipan into 1cm thick cubes. Spread the mincemeat over the dough and sprinkle with cinammon. Scatter the marzipan and roll the dough up into a log.
Chop the marzipan into small cubes (about 1cm). Spread the mincemeat evenly over the dough and sprinkle over the cinnamon. Scatter over the marzipan then roll the dough up tightly from one of the long edges into a log and chop into 12 even slices. Set aside for 30 minutes covered in cling film.
Bake in a preheated oven at 180 degrees for 30 minutes.
Leave the buns to cool in the tin until lukewarm then carefully lift them out and place on a wire rack. Place the icing sugar in a bowl and gradually stir in enough orange juice to form a runny glaze. Drizzle the glaze over the buns and serve. Store in an airtight container.