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Mincemeat Pinwheel Buns

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Ingredients
  Fresh yeast 1⁄2 Ounce (Compressed)
  Warm water 4 Tablespoon
  Strong plain flour 8 Ounce (All Purpose Flour)
  Salt 1 Teaspoon
  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
  Mincemeat 4 Tablespoon
  Cooking apple 1 Large, peeled, cored and coarsely grated
  Clear honey 3 Tablespoon, warmed
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Bread
Interest: 
Everyday

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