Mincemeat Buns Flavoured with Aromatic Cardamom
I’m rarely as organised at Christmas as I’d like to be, but I do usually manage to make my own mincemeat. As I’ve mentioned in my previous mincemeat recipe posts, once you’ve made your own, it’s hard to go back to shop bought. And it’s so easy too. Here, I’ve used it to make the most fabulous mincemeat buns – soft, fragrant and oh so very moreish.
I used whisky in this season’s mincemeat, rather a lot of it and I reckon it’s the best yet. I made it with lots of plump dried fruit and my usual chilli and chocolate. The recipe will be appearing on Tin and Thyme at some point but here is one of my chilli and chocolate mincemeat recipes just in case you’re raring to go.
Making yeasted buns seemed like a good opportunity to try out my Thermocook‘s bread making function. I found it needed a little hand finishing after the knead function had finished to incorporate bits of flour that had been missed and bring it all together, but it seemed to do the job. I particularly appreciated the rise function, especially as our house is so cold at the moment.
The sweet spicy aroma emanating from the oven fragranced the whole house – who needs air freshener? We ate a couple of the mincemeat buns warm from the oven, we just couldn’t help ourselves. They were so very good. Luckily, as there were rather a lot of them, I found they were just as good on day two, three, four and five, warmed up in the oven. CT’s dislike of mincemeat is legendary, but he wolfed these down with no complaint. Result!
Mincemeat Buns with Cardamom
- 300 g milk
- 1 tbsp dried yeast
- 250 g strong wholemeal flour
- 250 g plain white flour
- 100 g golden caster sugar (I used cardamom sugar)
- 8 cardamon pods
- 1 large egg
- 50 g unsalted butter - cut into pieces + 25g for filling
- 350 g (1 small jar) homemade mincemeat
- Warm the milk to blood temperature and dissolve the yeast in it.
- Remove the seeds from the cardamom pods and grind with a pestle and mortar as finely as possible.
- Combine all of the ingredients together, accept the mincemeat and remaining 25g butter.
- Knead for a good ten minutes.
- Cover and leave to rise in a warm place until doubled in size (about 1 hr).
- Knead briefly by hand, then roll out on an oiled surface into a rectangle about 30cm by 40 cm.
- Melt the remaining butter and spread over the dough.
- Spread the mincemeat over the butter and roll up .... as tightly as possible.
- Cut the roll into 12 to 16 pieces and space slightly apart in a deep sided oiled tin. I used a 23cm sq tin, but this was a bit too small and a larger one would be better.
- Cover with a plastic bag or tea towel and leave to rise in a warm place until doubled in size (about an hour).
- Drizzle the tops with a little water, place another tin over the top to prevent the fruit from burning and to allow the steam to circulate.
- Bake at 180℃ for about 30 minutes when the buns should be firm, well risen and golden. If you feel they need a bit longer, place them back in the oven for a further 5 minutes or so.
If using the ThermoCook
- Follow the first two instructions above.
- Fit the kneading shaft into the jug.
- Place the milk, eggs and 50g butter into the bottom of the jug, followed by the dry ingredients.
- Set the programme to knead for ten minutes.
- Set the temperature to 37℃ and leave for 30 minutes to rise.
- Follow the rest of the instructions above.
Other recipes using mincemeat you might like
- Almond mincemeat slices via Tin and Thyme
- Apple & pecan mince pie pinwheels via Celery and Cupcakes
- Banana mincemeat buns via Tin and Thyme
- Chilli chocolate mincemeat slices via Tin and Thyme
- Chocolate mincemeat flapjacks via Tin and Thyme
- Fig and mincemeat bundt cake via Tin and Thyme
- Mincemeat and ginger muffins via Foodie Quine
- Mincemeat bread and butter pudding via Supper in the Suburbs
- Pear and mincemeat strudel – Tinned Tomatoes
The post contains affiliate links. Buying through a link to the Optimum Thermocook will not cost you any more, but I will get a small commission. This helps keep Tin and Thyme blythe and blogging. Opinions are, as always, my own.