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
80g butter
1 teaspoon salt
2 teaspoons mixed spice
For the filling:
1 jar of mincemeat (around 400g)
200g marzipan.
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.
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