Not everyone likes mince pies, but who can resist a Mincemeat Chelsea Bun? These festive treats are very easy to make and are irresistible.

Mincemeat Chelsea Buns

Flying Sponge
200g strong bread flour, Shipton Mill is great
10g dried quick yeast, Doves quick yeast is my favourite
270ml warm water

300g strong bread flour
10g salt
75g caster sugar
75g butter or vegan butter (Naturali block is my favourite), plus a bit melted to brush

400g mincemeat (filling for traditional Chelsea buns below)

For the topping:
50-75 icing sugar
2 tsp to 1 tbsp water

In a bowl, combine 200g flour, yeast and warm water, let sit for 30 minutes until bubbly. Mix in salt, sugar and remaining flour. Combine in the bowl using your hands until a rough dough is formed. This can also be done in a stand mixer. Turn out onto a floured surface and knead for 1-2 minutes. 

Add butter and continue to knead. It may get a bit messy at this point, but stick with it, sparingly flour hands and surface when needed and use a dough scraper to remove dough stuck to surface. If your hands are very sticky, sprinkle with flour and rub together to remove the dough, then incorporate this back in or stop and wash hands.

Knead for 10 minutes until a smooth and elastic dough is formed. Return to bowl and let rise in a warm place until doubled in size, about an hour but may take longer.

Roll dough to a rectangle shape about 30x20cm/12x8in. Evenly the mincemeat over the top, leaving a 1/2 inch border around the bottom. Roll the top of the long side of the dough towards you like a swiss roll and pinch the seam closed. Brush with melted butter. Cut in half then each half into half again so you have four quarters. Slice each quarter into thirds. Place on a greased baking tray or pan, about 1inch/.5cm apart, leaving enough space for the buns to rise further and then bake, they will bake so their sides are touching, but can be pulled apart for a lovely soft edge. These can also be baked, as pictured, in a muffin tin lined with oversize muffin cases.

Preheat oven to 190C/375F/Gas 5. Leave to rise for 30 minutes in a warm place, covered loosely with cling film.

Bake for 25-28 minutes until golden brown. Check after 15 minutes and cover with foil if the buns are getting too brown. Remove the buns from the oven and allow to cool slightly before transferring out of the tin onto a cooling rack.

Mix the icing sugar with a bit of water to form a smooth icing. If too thick, add a tiny bit more water, if too thin add more icing sugar. Drizzle buns with icing while still warm for a glaze or let cool first for more of an icing. Don’t forget to share, after all it is Christmas!

Filling traditional Chelsea buns
50g butter or vegan butter, softened
50g sugar
150g sultanas, raisins or dried mixed fruit
1 tsp cinnamon

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