Now first things first, I can't claim credit for this bake, in the last few months Mr Lancashire Food has been developing his bread baking skills and these yummy festive buns are his first forage into the world of enriched dough. Based on a chelsea bun recipe with the fruity hit being provided in this case by mincemeat and extra stickiness by spiced sugar butter ( granulated sugar mixed with ground cinnamon and ground allspice). They are delicious.
- 300g strong white bread flour
- 50g light soft brown sugar
- 1 egg - free range please
- 40g melted salted butter (cooled)
- 1/2 tsp sea salt
- 7g dried yeast
- Mincemeat - approx 1 large jar
- Butter (soft) mixed with spiced sugar
- Warm water (blood heat) - approx 100-150ml ( all depends on the flour)
- First mix the flour, sugar, salt, melted butter, and egg in a large bowl, with your hands until it is well mixed.
- Now mix the dried yeast and approx 100ml of the warm water into your mixture
- Mix this with your hands until you have a soft sticky dough ( add more water if needed), now knead for about 10 minutes on a floured surface until your dough is soft and elastic.
- Now leave in a covered bowl to prove and double in size, this may take several hours depending on the temperature of your room
- One doubled in size , gently stretch out into an approximate square approx 12" by 12"
- Spread your dough with the mincemeat , make sure you go all the way to the edges
- Roll up your dough in to a large sausage shape, cut into slices approx 1 1/2" thick
- Place in a baking tray, choose a container which will fit the slices snuggly. Cover with a tea towel and leave to rise for another 30 mins
- Pre heat your oven to 170c
- When you are ready to bake your buns dot the top of each buns with the spicy sugar butter
- Bake until well risen and browned , checking your buns are baked through
- Leave to cool initially in the tin
- Then cool on a wire tray
Delicious and very very moreish, if you want snow on your buns sprinkle with icing sugar or alternatively drizzle with water icing. You could also play around with the spices you use in the spicy butter too.