Mincemeat Pinwheel Buns
|Fresh yeast||1⁄2 Ounce (Compressed)|
|Warm water||4 Tablespoon|
|Strong plain flour||8 Ounce (All Purpose Flour)|
|Castor sugar||1 1⁄2 Ounce (3 Tablespoon)|
|Grated orange rind||1 Tablespoon (From 1/2 Orange)|
|Orange juice||2 Tablespoon (From 1/2 Orange)|
|Egg||1 , beaten|
|Cooking apple||1 Large, peeled, cored and coarsely grated|
|Clear honey||3 Tablespoon, warmed|
Cream the yeast with the water.
Sift the flour and salt into a warmed bowl and stir in the sugar and orange rind.
Make a well in the centre and pour in the beaten egg, orange juice and the yeast liquid.
Using one hand or a spatula, draw the ingredients together and beat to give a firm dough that comes cleanly away from the sides of the bowl.
Turn onto a lightly floured surface and knead for 4 minutes until smooth and elastic.
Place in a clean bowl, cover with a damp cloth and leave in a warm place for 1 hour or until doubled in size.
Turn onto a lightly floured surface and knead for 2 minutes.
Roll to a rectangle, 6x12 inches.
Mix together the mincemeat and apple and spread over the dough, leaving a 1/2 inch border around the edge.
Roll up as for a Swiss (jelly) roll: Cut into 1/2 inch slices and place in greased bun tins.
Stand the tins on baking sheets.
Put into oiled polythene (plastic) bags and leave in a warm place for 30 minutes until doubled in size.
Remove from the bags.
Bake in a moderately hot oven, 400°F, Gas Mark 6 for 20-30 minutes, until golden brown.
Whilst still warm, brush with honey, then turn out onto a wire rack and leave to cool.