Mincemeat Yeast Buns

I have been doing a lot of yeast baking recently and  posted recipes for cinnamon buns and for poppy seed yeast buns, which were very soft and fluffy.

I still had a little mincemeat left over from Christmas and thought why not use some of this. The resulting buns are reminiscent of English Chelsea Buns.

This English fruit mix would be recognised in Poland as bakalie -Balkan mix.

The dough is soft and rather hard to handle. After the first rising the dough is NOT knocked back but just used as it is to make a rectangular shape. Putting the buns into a deep foil lined roasting tin helps to let them rise into shape.

Ingredients

  • 250g strong flour
  • 250g plain flour
  • Half a tablespoon of dried yeast
  • 50g butter
  • 50g granulated sugar
  • 1 egg
  • Around 330ml milk
  • *
  • Several tablespoons of mincemeat

Method

  • Line a roasting tin with foil taking it all up the sides.
  • Warm a little of the milk and add the yeast.
  • Leave for around 10 minutes.
  • Mix the flours together.
  • Rub the butter into the flour – like breadcrumbs.
  • Add the sugar.
  • Make a well in the centre and pour in the yeast mixture.
  • Add the beaten egg
  • Slowly add the milk – you might not need all of it.
  • Use a knife first to start to bring everything together
  • Then use your hands and form a soft dough ball.
  • Knead the dough on a lightly floured surface for at least 5 minutes – even up to 10 minutes.
  • Place the dough into a bowl, cover (a disposable shower cap is good) and leave to rise until the dough has doubled in size.
  • Turn the dough out onto a lightly floured board.
  • DO NOT KNOCK BACK THE DOUGH.
  • Using you fingers gently flatten and shape the dough into a rectangle.
  • Cover the dough with the mincemeat.
  • Roll into a log.
  • Slice into thick pieces.
  • Place the pieces into the tin.
  • Cover and leave to rise.
  • Pre-heat the oven to GM6 – 200°C
  • Once all the pieces are touching put in the hot oven.
  • Bake for around 20 mins – check and maybe cover after 15mins.
  • Drizzle with icing made with lemon juice and icing sugar or just dust with icing sugar
  • Leave to cool in the tin on a cake grid.

 

Mincemeat Placek

This is a variation on Prune placek (flat cake) which I posted recently, this time using fruit mincemeat (a very British ingredient) instead of prunes.

I make my own mincemeat using the recipe from Delia Smith but without the chopped almonds.

I only make mince pies around Christmas time – so that they are seen as special and usually  I have a jar left.

I am always looking out for recipes that use mincemeat and my old standby is a variation on a Polish style fruit cake – keks.

So I was glad to try another recipe using the mincemeat and I am very pleased with how this placek has turned out.

There is a base of short crust type pastry, a layer of  mincemeat and a cake topping which contains oats and sesame seeds.

Ingredients

Base

175g plain flour

125g butter or margarine

50g caster sugar

Filling

Around half a jar of fruit mincemeat

Topping

125g butter or margarine

75g caster sugar

1 tablespoon of honey

125g chopped sultanas & mixed peel

125g self-raising flour

1/2 teaspoon of bicarbonate of soda

125g rolled oats

50g sesame seeds.

Method

Base

Grease and line a rectangular 20 x 27cm tin.

Pre-heat the oven to GM 4 – 180°C

Rub the butter into the flour to made breadcrumbs.

Mix in the caster sugar.

Bring the mixture together to make a dough.

Press the dough into the tin.

Bake the base for around 25 minutes until it is golden on top.

Leave till it is cold.

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Filling

Spread the mincemeat over the base.

 

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Topping

In a pan gently melt the butter, sugar and honey.

Leave to cool slighty.

Add the chopped sultanas & mixed peel  to the butter mixture and mix .

 

In a bowl mix the flour, bi-carbonate of soda, oats and sesame seeds.

Add the butter mixture to the dry ingredients and mix well in.

Spread this mixture over the mincemeat.

Sprinkle the reserved sesame seeds over the top.

Bake for 25 – 30 minutes until the top is golden.

Cut into squares or rectangles to serve.

 

 

 

 

 

Green teapot is Café Culture by Maxwell Williams.

Cake Stand – made in England.

Tea cups & saucers and tea plates  – Queen Anne – pattern name unknown.