serves / makes 12 buns
30 prep time
30 mins cooking time


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


  1. Place all the ingredients for the dough in a large bowl and mix until it forms a smooth dough
  2. Knead the dough by hand for about 8 minutes or with a dough hook on an electric mixer for 5 minutes
  3. Cover the dough and leave to rise in a warm place for about 40 minutes
  4. Knead the dough for one minute
  5. Return to the bowl, cover and leave to rise for another 40 minutes
  6. Knead the dough for one minute
  7. Roll the dough into a rectangle until it is about 1/2cm thick
  8. Cover the dough with mincemeat
  9. Roll up starting with the short edge
  10. Slice into 12 buns and place on a baking sheet
  11. Preheat the oven to 180 oC
  12. Leave to rise for 20 minutes
  13. Brush with the beaten egg
  14. Bake in the centre of the oven for 20 minutes
  15. Allow to cool
  16. Mix together the icing sugar and water and drizzle over the buns

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