Mincemeat Whirl Buns

These ‘Mincemeat Whirl Buns’ are an adaptation of the classic ‘Cinnamon Buns’, but instead they use homemade boozy Mincemeat to create a deliciously sweet Festive inspired recipe, perfect for afternoon tea with a glass of Mulled Wine!

Mincemeat Whirl Buns

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ITS CHRISTMAS!! Well nearly…but it’s December so that definitely counts for something and this is my First Festive recipe of the Christmassy Season, YAY!


So, the first Weekend of December I had dedicated myself to spending the wholeee Weekend indoors making some Festive treats and I had a loooong list of things I wanted to try and make…some more will follow I promise…EXCEPT the Christmas Cake, that was a burnt failure sadly and at that point I nearly called it a day but of course, I’m glad a I didn’t, as many more Festive treats did follow and were thankfully edible!

Let’s start with these ‘Mincemeat Whirl Buns’ which are a deliciously sweet Festive treat perfect for Afternoon Tea with a Glass of Mulled Wine, so you better get Baking in time for Afternoon Tea, just like I did! These are not my usual refined treat packed full of Goodness so I won’t be telling you here that these are Super good-for-you and you should be gobbling them all up, because it is Christmas, and if there is a time for indulgence, it is at Christmas, where you can share things like ‘Mincemeat Whirl Buns’ with your loved ones and they will seriously adore them too!

Cooked Mincemeat Whirl Buns
Cooked Mincemeat Whirl Buns

These ‘Mincemeat Whirl Buns’ are based on a recipe by ‘Ginny Kay McMeans’ which I found in ‘Vegan Food & Living’ but I have adapted for the Festivities and given it a Christmassy Mincemeat twist plus a few tweaks of my own. I made a homemade ‘Mincemeat’, as my Mumma made me feel guilty for buying store-bought so I set myself a task to make my own which I prepped the night before making these ‘Mincemeat Whirl Buns’, to allow the flavours to infuse and then the next day the Mincemeat is heated on the stove to soften into a delicious mixture which is seriously hard not to eat spoonful’s of before you’ve even started making the Buns!

Next, comes the Buns, which I totally recommend making in the Morning so you’ve got time for rising and proofing the Dough. Once, you’ve assigned a morning/afternoon of Baking, let’s get started on the Festivities, because this is where it all starts and if you’re like me, you won’t want to stop here!

If you’ve made Dough before, for things like Pizza or Bread, then you’ll be familiar with the concept and it is very much a similar process so here I just used what I knew from before as Dough and Pastry, aren’t really ‘my thing’.

A few notes on making the Dough:

  1. I used a combination of Flours for the Dough because I don’t like to just use Plain Flour so I added half Plain, ¼ Spelt Flour and ¼ Wholemeal Flour as they are more nutritious than Plain Flour.
  2. I use an ‘Easy Bake Yeast’ which can be used in place of ‘quick’, ‘fast action’, ‘instant’ or ‘easy blend’ yeast, but it doesn’t require any further treatment and can be added directly to the dry ingredients. Use only un-opened sachets as Yeast dies and will not work.
  3. Roll the Dough as tight as possible once your Mincemeat filling is inside
Iced Mincemeat Whirl Buns

As with any Dough there are stages which take time, but don’t be daunted by this and just allow yourself sufficient time to make the Dough, allow it to Rise for 1 Hour, Shape/Roll it, allow it to Proof for 30 minutes, Cook it for 25 minutes and then allow it to cool completely before Icing it.

Whilst I was allowing my Buns to Cool, I begun to make a Festive Cinnamon Caramel but unfortunately this Burnt (I really wasn’t having much luck that day), so I opted for the next best thing and grabbed a bag of Icing Sugar (Quite a rare occasion for me), a few drops of Orange Extract, a good splash of Brandy and enough water to make a paste. This is then drizzled over the cooled Buns to add an extra dose of delightful Festive sweetness.

These ‘Mincemeat Whirl Buns’ are the Perfect addition to your Festive treats so forget about store-bought Cinnamon Buns and make your own ‘Mincemeat Buns’ instead. The recipe should give you 9 Buns, which can be stored in an air-tight container for a few days or store in the freezer, and thaw them completely when you are ready to share them!

If you like this recipe, then keep your eye out for some more Festive recipes coming your way, but for now you could add these to your Festive to-make list:

Caramel Apple Cheesecake

Persimmon Banana Bread

Apple and Parsnip Curried Soup

Creamy Seitan Stew with Dumplings

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo


Mincemeat Whirl Buns
 
Prep time
Cook time
Total time
 
Recipe type: Dessert, Snack
Cuisine: Festive
Serves: Serves 9
Ingredients
Mincemeat
  • 1 large Apple, peeled and chopped finely
  • 2 cups of mixed raisins, currants and sultanas
  • ¾ cup candied peel
  • ½ cup coconut sugar
  • ½ cup almond meal
  • ½ teaspoon ground cinnamon
  • ¼ fresh grated nutmeg
  • 1 tsp allspice
  • ⅛ tsp ground cloves
  • ½ tsp ginger
  • ½ cup coconut oil, melted
  • zest and juice of one lemon
  • zest and juice of one orange
  • ¼ cup brandy
Buns
  • ¾ cup unsweetened soya milk
  • ¼ cup water
  • 3 tbsp non-dairy spread, melted and divided
  • 1 sachet easy bake yeast (2¼ tsp)
  • 2 cups plain flour
  • ¾ cup spelt flour
  • ¾ cup wholemeal flour
  • 1 tsp baking powder
  • ¼ tsp fine Himalayan salt
  • 1 tbsp maple syrup
  • ¾ cup homemade Mincemeat
Icing
  • 1 cup icing sugar
  • A few drops orange extract
  • 1 tbsp brandy
  • A few splashes water
Instructions
  1. To make the Mincemeat - In a large mixing bowl, mix together all the ingredients except the brandy. Stir well and then cover and leave overnight to allow the flavours to incorporate.
  2. Then put everything into a large pan and set to a medium heat, add in the brandy and cook over a medium heat for approx. 20 minutes, or until the liquid has reduced. Take off the heat and allow to cool. Store the leftovers in sterilised jars (I used Kilner straight out the dishwasher).
  3. Now make the Buns - In a large mixing bowl, sift in the flours, baking powder, salt and yeast. In a separate mixing bowl add the milk, water, maple syrup and 2 tbsp spread and microwave until warm (approx. 30 seconds).
  4. Gradually cup by cup add the dry ingredients to the wet ingredients beating them together (You can use an electric mixer if you have one). Once incorporated, remove from the bowl and place on your counter and knead the dough for a minute.
  5. Wipe out your mixing bowl and place a tbsp. vegetable oil in the bowl, add the dough and cover it in the oil. Cover the bowl with a clean slightly damp towel and place in a warm place to rise for an hour (I usually place it over the oven if it is on or on a radiator).
  6. You can now grease a baking dish (I used two rectangular dishes as that's all I had but a square one would be ideal). Set aside.
  7. Once the dough has risen, lightly flour your surface and roll the dough out to a rectangle (roughly 40cm x 25cm and ½ inch high - trim any edges as necessary).
  8. Evenly sprinkle over the Mincemeat and starting at the shorter end, roll up the dough towards the other end as tightly as possible and then cut the dough into nine equal pieces (a pastry cutter comes in handy). Place the rolls seem side down in your dish and using a pastry brush, brush over the remaining spread. Again cover with the towel and put back in the warm place and allow to proof for 30 minutes.
  9. Pre-heat the oven to 350F/180C/Gas Mark 4. Place the buns in the oven uncovered and bake until golden, approx. 30 minutes. Let them cool completely whilst you make the icing.
  10. In a bowl or jug, add the icing sugar, extract and brandy and gradually whisk in enough water to make a pourable paste. Once the buns are cool, add a generous amount to the buns.
  11. Store in an air-tight container for a couple of days or in the freezer for longer term, thawing before serving.

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