serves / makes 12 buns
30 prep time
30 mins cooking time
Ingredients
For the dough:
- 7g dried active yeast
- 230ml water, heated in the microwave for 30 seconds
- 3 tablespoons honey
- 40g dairy free spread, melted
- 1 teaspoon salt
- 1 egg, beaten
- 440g gluten free white bread flour
For the filling & glaze:
- 1 jar mincemeat
- 1 egg, beaten
- 6 tablespoons icing sugar
- 6 teaspoons water
Method
- Place all the ingredients for the dough in a large bowl and mix until it forms a smooth dough
- Knead the dough by hand for about 8 minutes or with a dough hook on an electric mixer for 5 minutes
- Cover the dough and leave to rise in a warm place for about 40 minutes
- Knead the dough for one minute
- Return to the bowl, cover and leave to rise for another 40 minutes
- Knead the dough for one minute
- Roll the dough into a rectangle until it is about 1/2cm thick
- Cover the dough with mincemeat
- Roll up starting with the short edge
- Slice into 12 buns and place on a baking sheet
- Preheat the oven to 180 oC
- Leave to rise for 20 minutes
- Brush with the beaten egg
- Bake in the centre of the oven for 20 minutes
- Allow to cool
- Mix together the icing sugar and water and drizzle over the buns