Sweet Christmas Buns
Use left overs like mincemeat in these sweet buns.
- 250ml Milk
- 50g Unsalted Butter
- 450g Strong White Bread Flour
- 7g Dried Yeast
- 50g Caster Sugar
- 1.5 tsp Ground Cinnamon
- 1/2 tsp Mixed Spice
- 1 Eggs
- For Greasing Sunflower Oil
- 300g Mincemeat
- Left Over Marzipan
- Christmas Baking Leftovers
- 100g Icing Sugar
These Christmas buns are a great way to use up left overs from Christmas bakes. I had some marzipan and half a large jar of mincemeat left from making mince pies. After watching the Great British Bake Off Christmas Masterclass the other night where they made these tear and share buns I decided to make some of my own.
You can add pretty much whatever you want to the inside of the buns. Try left over dried fruit from the Christmas cake or pudding, nuts, clementine segments and so on. I added the marzipan because I haven’t had any this Christmas yet and it’s one of my favourite things. If you don’t like it you can leave it out.
Heat the milk in a pan until steaming. Remove from the pan, add the butter and leave to cool slightly and allow the butter to melt.
Put the flour, yeast, sugar, spices and 1 tsp salt into a mixing bowl and combine. Make a well in the centre and add the milk mixture and the egg. Mix well. Use a dough hook on a mixer or tip onto a lightly floured surface and knead for 5-10 minutes. Tip into a lightly oiled bowl and cover. Leave to double in size for 1 – 2 hours.
Tip the dough onto a floured surface and roll out into a rectangle 45 x 40 cm with the longest edge facing you . Spread the mincemeat over the dough and add any other left overs you have. I squashed balls of marzipan and scattered them over the mincemeat.
Roll up carefully and cut off the ends to neaten up. Slice into 8 pieces and place on a lined baking tray. Don’t put them too close to each other as they will rise more. Put them about a centimetre apart and they should join up in the oven. Cover and leave again for 30 minutes. Preheat the oven to 200/180ºc fan.
Uncover and put in the oven for about 30 minutes or until golden and cooked through. Leave to cool before mixing the the icing sugar with water (you can use lemon juice if you like) and drizzling over the buns.