Anybody who owns a copy of Donal Skehan’s, Good Mood Food, or who followed his excellent series Kitchen Hero, will be familiar with his Swedish Cinnamon Buns. These were a huge hit with everyone in my family. When I made these initially I thought they’d be delicious this time of year, made with mincemeat.
I wasn’t wrong, I made them this morning and have just sent my Auntie Mary home with two boxes of them after she sampled them with coffee. Kevin was thrilled to be presented with these after lunch – I won’t mention how many he’s had!
A huge success, it’s fair to say!
Festive Mincemeat Buns-makes approximately 20
200ml/7fl oz Milk
55g/2 oz butter
1 x 7g sachet dried yeast
55g/2 oz sugar
375g/12 oz cream flour (plain works well if you don’t have cream)
¼ teasp salt
Good quality shop bought or homemade mincemeat
Demerara sugar to sprinkle
1 beaten egg
Melt the butter gently in a large pot gently on a low heat and then add the milk.
When the mixture is lukewarm, remove from the heat and add the yeast, sugar and salt.
Slowly incorporate the flour, one tablespoon at a time, until the mixture comes together. You may need to add more or less flour to get the right consistency.
When the dough has taken shape and is no longer sticky, turn out onto a floured surface and knead for about 3 minutes.
Leave the dough to rise in a warm place in the bowl covered with a damp cloth for 45 minutes.
When the dough has risen, roll it into a rectangle about 5mm thick, then spread mincemeat all over it.
Then from the long side, roll the dough so you get a snail effect and slice into approximately 20 pieces. Place the slices in paper cases face up, coat with the beaten egg and sprinkle with the Demerara sugar.
Bake in the oven at 220C/GM 7 for about 5-10 minutes until they turn golden brown. Leave to cool then dust with a light covering of snow! (Icing sugar will suffice!)
These buns are a festive feast of delicious stickiness, that are made simply to be enjoyed!
What more is there to say, warm them through and scoff them!
Simply enjoy them!!
Note: The original recipe for Donal’s cinnamon buns can be found here!