Mincemeat Chelsea Buns Recipe

ByJack Voss
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Introduction

Mincemeat Chelsea buns are a delightful twist on the classic recipe, packed with spiced mincemeat and fruity bits for a festive treat. Soft, sweet, and aromatic, these buns make a perfect teatime snack or holiday indulgence.

The image shows eight cinnamon rolls arranged in two columns on a white marbled surface covered with white parchment paper. Each roll has a golden brown, glossy top with visible layers spiraled around a cinnamon and possibly fruit filling, with some red bits visible inside. The rolls are drizzled with thin, white icing lines across the top. One cinnamon roll is separated from the group, placed slightly away with some crumbs nearby. A woman's hand is reaching from the right side to pick up the separate roll. A red and white string is loosely wrapped around the group on the left and right edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 250ml whole milk
  • 50g butter, cut into cubes
  • 450g strong plain flour, plus extra for dusting
  • 7g sachet fast-action dried yeast
  • 50g golden caster sugar
  • 1½ tsp ground cinnamon
  • ½ tsp mixed spice
  • 1 large egg, beaten
  • Sunflower or vegetable oil, for greasing
  • 50g butter, softened
  • 25g golden caster sugar
  • 300g mincemeat
  • 100g dried apricots, chopped
  • 100g glacé cherries, chopped
  • 2 tbsp demerara sugar, for sprinkling
  • 2 tbsp apricot jam
  • 100g icing sugar

Instructions

  1. Step 1: Heat the milk in a pan until steaming. Remove from the heat, add the butter cubes, then leave to cool until lukewarm and the butter has melted.
  2. Step 2: In a large bowl, mix the flour, yeast, golden caster sugar, ground cinnamon, mixed spice, and 1 teaspoon of salt. Make a well in the centre.
  3. Step 3: Pour the beaten egg and lukewarm milk mixture into the well, then mix with your hands to form a wet dough.
  4. Step 4: Tip the dough onto a lightly floured surface and knead for 5 to 10 minutes until smooth.
  5. Step 5: Transfer the dough to a lightly oiled bowl, cover with oiled cling film, and leave to rise until doubled in size, about 1 to 2 hours. Alternatively, rise overnight in the fridge, then bring to room temperature before continuing.
  6. Step 6: Heat the oven to 200°C (180°C fan)/gas mark 6.
  7. Step 7: Tip the dough onto a floured surface, knead briefly, then roll out to a 45 x 40cm rectangle with the longest edge facing you.
  8. Step 8: Mix the softened butter and golden caster sugar, then spread evenly over the dough. Spread the mincemeat on top, and sprinkle over the chopped apricots and glacé cherries.
  9. Step 9: Roll up the dough firmly from one long side. Trim the ends to neaten, then slice into 8 even pieces.
  10. Step 10: Arrange the buns cut-side up on a greased baking tray, about 1cm apart, with the tail ends pointing inwards. Cover loosely with oiled cling film and prove until doubled in size, about 30 minutes.
  11. Step 11: Sprinkle the demerara sugar over the buns and bake for 22 to 25 minutes until golden brown.
  12. Step 12: Transfer the buns to a wire rack. Melt the apricot jam with ½ tablespoon water and brush over the warm buns. Leave to cool.
  13. Step 13: Mix the icing sugar with enough water to create a runny icing. Drizzle the icing over the buns and leave for 10 minutes to set before serving.

Tips & Variations

  • For an extra fruity flavor, add raisins or chopped mixed peel along with the apricots and cherries.
  • Use softened butter for spreading to ensure even coverage on the dough.
  • To make ahead, shape and slice the buns, then refrigerate overnight before baking fresh in the morning.
  • Swap glacé cherries for dried cranberries or sultanas if preferred.

Storage

Store the cooled buns in an airtight container at room temperature for up to 3 days. To refresh, warm gently in the oven or microwave before serving. These buns are best enjoyed fresh but can also be frozen for up to one month. Thaw fully before reheating.

How to Serve

The image shows eight cinnamon rolls arranged on white parchment paper over a white marbled surface. The rolls are golden brown with darker brown swirls of cinnamon inside and bits of red fruit or jam spread throughout the layers. Each roll is topped with thin white icing lines drizzled in a loose zigzag pattern. One roll is separated from the group with some crumbs and bits of filling around it. A woman's hand is holding the separated roll from the side. There is red and white twine tied on the parchment paper near the top left and bottom right corners. The background outside the parchment paper has a glittery gold texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of fast-action dried yeast?

Yes, instant yeast can be used as a substitute. Use the same quantity but be sure to mix it thoroughly into the flour before adding wet ingredients.

What can I substitute for mincemeat if I don’t have any?

You can replace mincemeat with a mixture of dried fruits, brown sugar, spices, and a splash of apple juice or brandy to mimic the flavor and texture. Adjust sweetness and spice to taste.

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Mincemeat Chelsea Buns Recipe

★★★★★

4.9 from 57 reviews
  • Author: Jack
  • Total Time: 2 hours 45 minutes (including proving time)
  • Yield: 8 Chelsea buns 1x
  • Diet: Vegetarian
Print Recipe

Description

Deliciously spiced Mincemeat Chelsea Buns with a soft, buttery dough filled with fruity mincemeat, apricots, and cherries. These classic British treats are freshly baked until golden and finished with a sweet apricot glaze and icing drizzle for the perfect festive or teatime indulgence.

Ingredients

Scale

Dough

  • 250ml whole milk
  • 50g butter, cut into cubes
  • 450g strong plain flour, plus extra for dusting
  • 7g sachet fast-action dried yeast
  • 50g golden caster sugar
  • 1½ tsp ground cinnamon
  • ½ tsp mixed spice
  • 1 large egg, beaten
  • Sunflower or vegetable oil, for greasing

Filling

  • 50g butter, softened
  • 25g golden caster sugar
  • 300g mincemeat
  • 100g dried apricots, chopped
  • 100g glacé cherries, chopped

Topping

  • 2 tbsp demerara sugar, for sprinkling
  • 2 tbsp apricot jam
  • 100g icing sugar

Instructions

  1. Prepare the milk and butter: Heat the milk in a pan until steaming. Remove from the heat, add the butter cubes, then leave to cool until lukewarm and the butter has completely melted.
  2. Make the dough: In a large bowl, mix together the strong plain flour, fast-action dried yeast, golden caster sugar, ground cinnamon, mixed spice, and 1 tsp salt. Make a well in the center and pour in the beaten egg and warmed milk-butter mixture. Mix with your hands to form a wet dough.
  3. Knead the dough: Tip the dough onto a lightly floured surface and knead for 5-10 minutes until smooth and elastic.
  4. First prove: Transfer the dough to a clean, lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place until doubled in size, about 1-2 hours. Alternatively, refrigerate overnight and bring to room temperature before next steps.
  5. Preheat the oven: Heat the oven to 200°C (180°C fan) or gas mark 6.
  6. Shape the dough: Tip the dough onto a lightly floured surface, knead lightly. Roll out to a 45 x 40 cm rectangle with the longest edge facing you.
  7. Prepare the filling: Mix the softened butter and golden caster sugar. Spread evenly all over the dough. Evenly spread the mincemeat on top, then sprinkle the chopped dried apricots and glacé cherries over the mincemeat.
  8. Roll and cut: Starting from one of the long edges, roll the dough tightly into a log. Trim off the ends to neaten, then slice into 8 even pieces.
  9. Arrange and prove again: Place the buns cut side up on a greased baking tray, leaving about 1 cm between each bun. Position the tail ends pointing inward. Cover loosely with oiled cling film and leave to prove until doubled in size, approximately 30 minutes.
  10. Add topping and bake: Sprinkle the demerara sugar over the risen buns and bake in the preheated oven for 22-25 minutes until golden brown.
  11. Glaze and cool: Transfer buns to a wire rack. Warm the apricot jam with ½ tablespoon water until melted, then brush over the hot buns. Allow to cool.
  12. Prepare icing and decorate: Mix icing sugar with enough water to make a runny icing. Drizzle the icing back and forth over the buns with a spoon. Leave for 10 minutes to set before serving.
  13. Storage: Store cooled buns in a sealed container for up to 3 days to maintain freshness.

Notes

  • For best flavour development, prove the dough overnight in the fridge and allow to come to room temperature before shaping.
  • You can replace glacé cherries with other dried fruits if preferred.
  • Ensure the milk is lukewarm when mixing the dough to avoid killing the yeast.
  • Use strong plain flour for better gluten development and a fluffier dough texture.
  • Brush apricot jam over the buns while still warm for a glossy finish.
  • Adjust icing consistency with water carefully to achieve a smooth drizzle, not too runny or too thick.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: British

Keywords: Chelsea buns, mincemeat, spiced buns, British baking, festive treats, fruit buns, apricot glaze

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