Mincemeat Pinwheel Buns Recipe
I have a recipe which is very near and dear to my heart and that is of Mincemeat Pinwheel Buns. Now won't you thank me for sharing this Mincemeat Pinwheel Buns recipe.
Ingredients
1/2 oz. fresh (compressed) yeast
4 tablespoons warm water
8 oz.strong plain (ail-purpose) flour
1 teaspoon salt
1 1/2 oz. (3T) castor sugar
Grated rind and juice of 1/2 orange
1 egg, beaten
Filling:
4 tablespoons mincemeat
1 large cooking apple, peeled, cored and coarsely grated
Glaze:
2 tablespoons (3T) clear honey, 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.
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.
