Spiced Mincemeat Swirls


It’s November and now Hallowe’en is over, it’s officially acceptable to begin thinking about Christmas! What better way than to bake these INCREDIBLE little beauties – a wonderful amalgamation of cinnamon swirls and mince pies.

Makes approx. 15.


for the sweet dough:
250g strong white bread flour
3/4 tsp salt
7g fast-action yeast
40g sugar
20g butter, softened
160ml warm water

for the filling:
10g butter, softened
2 tsp cinnamon
2 tsp ginger
250g (approx.) mincemeat

for the glaze:
2 tsp ginger jam (or apricot)
1 tsp water

for the icing:
4 tsp icing sugar
a little bit of cold water


Make the dough by sieving the flour into a large bowl. Place the yeast on one side, the salt on the other and sprinkle the sugar all over. Add the softened butter to the middle, pour in about half of the water and mix with your hands. Slowly add the rest of the water whilst mixing until you form a soft dough that is ever-so-slightly sticky.

Turn out onto a floured surface and knead for 5-10 minutes until evenly smooth and just springy. Roll into a long rectangle (roughly 20 x 40 cm) and press one end very firmly onto the work surface to stop it from moving. Spread a very thin layer of soft butter over the dough, followed by an even sprinkling of ginger and cinnamon, then the mincemeat. Roll up the dough from the free edge to form a tight roll. Slice into 1 cm sections and place on a greased baking tray leaving a roughly 2 cm between each.

Prove in a warm place for around an hour until the gaps between the swirls are filled. When proved, brush with milk. Bake for 10-12 minutes at 180*C until golden brown.

Remove from the oven and place to one side. Water down the jam a little to make the glaze and brush over the buns. Mix up the icing to a thick, piping consistency. Pipe thinly over the buns and leave to cool before eating.


3 responses »

  1. Pingback: Home-Made Christmas Mincemeat « An adventure with food.

  2. Pingback: Cheese, Onion and Mustard Swirls | An adventure with food.

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