Mince Pie Cinnamon Buns with Pepsi MAX
How do you level up a mince pie? Turn 'em into cinnamon rolls...
2 hours cook
Serves 12
Ingredients
- 240mlmilk
- 1 tbspinstant yeast
- 560gplain flour
- 70gsugar
- pinchfine sea salt
- 2 eggs
- 4 tbspunsalted butter
- 1 large jarmince meat
- 4 tbspunsalted butter
- 40mldouble cream
- 120mlmaple syrup
- pinchfine sea salt
- 230gmascarpone
- 230mldouble cream
- 100gcaster sugar
- 1 tspvanilla extract
- pinchfine sea salt
- edible gold leafto taste
dough:
glaze:
icing:
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. Made to enjoy alongside an ice cold Pepsi Max, you wanna give this a go, stat.
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!
More recipes from Hugh Woodward...
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