Mince Pie Cinnamon Buns

Hang on one second - mince pie cinnamon rolls?

Done in 2 hours

Serves 12

Dish by Hugh Woodward

Ingredients

dough:

240mlmilk

1 tbspinstant yeast

560gplain flour

70gsugar

pinchfine sea salt

2 eggs

4 tbspunsalted butter

1 large jarmince meat

glaze:

4 tbspunsalted butter

40mldouble cream

120mlmaple syrup

pinchfine sea salt

icing:

230gmascarpone

230mldouble cream

100gcaster sugar

1 tspvanilla extract

pinchfine sea salt

edible gold leafto taste

That's right, you heard. We're taking the classic Christmas love it/hate it snack and sticking those flavours in pillowy, syrup-soaked dough. It's a future classic, this recipe.

Method

Make Buns: heat milk on the stove in a small saucepan until warm but not hot to the touch. Stir in yeast. Let stand 5 minutes.

Combine flour, sugar, and salt and stir with a wooden spoon to combine.

Add eggs and milk mixture and stir to combine.

Add butter and start mixer on low. Gradually increase speed to medium high and knead until elastic and smooth, about 10 minutes. Lightly grease a large bowl with butter. Transfer dough to bowl, cover with a kitchen towel, and let sit in a warm place until doubled in volume, about 1 hour.

Punch down dough and knead for one minute.

On a lightly floured, clean work surface, roll dough out into a 16 by 12 inch rectangle. Brush with melted butter.

Spread the mincemeat in an even layer over the dough and roll up. Cut into 12 pieces.

Leave to rise in the tin for 30 mins, then cover loosely with silver foil and bake at 190°C for 35 minutes. Remove the foil for the final 10 mins.

Meanwhile, bring the glaze ingredients to a boil.

When the buns are out of the oven, brush them with the glaze. Leave them to cool until warm still warm, but not hot.

Whisk together all the ingredients for the icing until you have soft peaks.

When the cinnamon rolls have cooled, zig zag them with the glaze.

Sprinkle with edible gold glitter for festivity!

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.