These deliciously sweet rolls combine all the nostalgic flavours of the festive season. The above-mentioned treats taste best whilst still a little warm, served alongside a mug-full of lightly spiced mulled wine.
Makes 15 rolls.
For the rolls:
450g strong white flour
7g dried yeast
½ pint of milk
1 teaspoon salt
2 teaspoons mixed spice
For the filling:
1 jar of mincemeat (around 400g)
2 tablespoons mixed peel
20g almond nibs
Zest of one orange
Icing sugar, for dusting
Place the flour into a large bowl and rub in the butter using your fingertips, until the mixture resembles fine bread crumbs.
Rub the yeast into the bread crumb mixture.
Add the salt, mixed spice and milk and combine until the mixture forms a dough (adding more milk if it feels a little dry).
Place the dough onto a lightly floured surface and knead for around 10 minutes, or until it feels soft but not sticky.
Place the dough back into the bowl, cover with a tea towel and leave to rise for about an hour and a half, or until it has doubled in size.
When the dough has doubled in size, tip it out onto a lightly floured surface.
Roll the dough out into a large rectangle (about 20cm x 30cm).
Roll out the marzipan so it’s the same size and shape as the dough.
Place the marzipan on top of the dough and then spread over the mincemeat, mixed peel, almond nibs and orange zest.
Roll the dough up into a large sausage and then cut it into 15 equal pieces.
Line a rectangle baking tray with some grease proof paper, and then place the dough pieces on it, leaving 2 cm (ish) gap between each one.
Cover the buns with a tea towel and leave to rise for about an hour, or until they have noticeably puffed up and are pretty much touching.
Pre-heat the oven to 180 degrees c.
When the buns have risen, bake them for around 20 minutes, or until they have turned a deep golden brown.
Leave the buns to cool in the tray for around 10 minutes before liberally dusting with icing sugar and serving.