Mincemeat Pinwheel Buns Recipe
Ingredients
| Yeast | 1/2 Ounce | |
| Warm water | 4 Tablespoon | |
| Purpose flour | 8 | |
| Salt | 1 Teaspoon | |
| Sugar | 1 1/2 Ounce | |
| Grated rind and juice of 1/2 orange | ||
| Egg | 1 , beaten | |
| Mincemeat | 4 Tablespoon (Filling:) | |
| 1 large cooking apple, peeled, cored and coarsely grated | ||
| Clear honey | 2 Tablespoon, warmed (Glaze:) | |
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.
Chef
