Chelsea buns with mincemeat

chelsea buns with mincemeat

And here’s one of the things I made with my homemade mincemeat.  Chelsea buns go back a long time. According to Wikipedia (so it must be true…ha ha) they made their first appearance in the 18th century. The traditional variety are made with an enriched dough and contain currants, brown sugar and spices. They have a nice, sticky glaze on the top. I decided to give them a Christmas twist by using mincemeat  and lovely they were too. Candi blogged a Swedish version,  similar in looks to these, but made with cinnamon and cardamom last year (see here). As they are type of bread buns they  are best eaten on the day.

INGREDIENTS (makes 12)

225 gr. strong white flour

1/2 teaspoon salt

50 gr. butter, melted

15 gr. fresh yeast (or 7.5 gr dried yeast)

25 gr. caster sugar

1 egg

approx. 100 ml warm milk

mincemeat (approx. 300 gr.)

2 tbspoons clear honey, to glaze


Sift flour and salt into a large bowl. Add sugar, melted butter, dried yeast, and the egg. Add the milk mixing to form a soft dough. If you are using fresh yeast rather than dried, dissolve yeast in the milk.

Turn the dough onto a floured surface and knead until smooth. Shape into a ball then put in a bowl, cover and leave to rise until doubled in size.

Knock back the dough and roll out to form a rectangle (approx. 30x 23 cm.). Spread the mincemeat onto it, leaving a couple of cm. border around the edges.


Starting from the long side roll up the dough fairly tight. Cut into 12 slices then put in a rectangular tin (approx. 18-20 cm.) cut side up. Cover and leave to rise in a warm place until doubled in size.

Bake the buns for about 25 minutes at 190 degrees.

Remove from the oven and brush twice with honey while still hot. Cool slightly in the tin then turn out onto a wire rack.



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