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
- 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.
- 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.
- Knead the dough: Tip the dough onto a lightly floured surface and knead for 5-10 minutes until smooth and elastic.
- 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.
- Preheat the oven: Heat the oven to 200°C (180°C fan) or gas mark 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
