- Total time 1 hours
- Note + overnight chilling + resting + proving + cooling
- Difficulty Easy
- strong white bread flour 250g
- caster sugar 15g
- fast-action dried yeast 1 tsp
- whole milk 125ml
- mincemeat 100g
- egg 1, plus 1 beaten to glaze
- Kerrygold Pure Irish Salted Butter 50g, diced and softened
- double cream 600ml
- vanilla bean paste 1 tsp
- Baileys Irish cream 50ml
- mincemeat 250g
For the dough, put the flour, sugar, yeast and 1/4 tsp of fine sea salt into a large bowl and whisk to combine. Add the milk, mincemeat and egg, and mix to form a shaggy dough. Knead for 10 minutes or until the dough is smooth and elastic. Add the butter while the mixer is still kneading, then mix for another 10 minutes until the butter has been fully incorporated and the dough has become smooth and elastic again. Form the dough into a ball, put into a bowl, cover and chill overnight.
Remove the chilled dough from the fridge and divide into 10 equal pieces, forming each into a ball. Put the buns onto a baking tray lined with baking paper, lightly cover with a kitchen towel and set aside for 15 minutes to rest.
Gently roll each ball of dough into a stubby oval, like a small rugby ball. Put back onto the baking tray and cover, setting aside for 1 hour or until doubled in size.
Heat the oven to 180C/fan 160C/gas 4. Brush the risen buns with a beaten egg and then bake in the oven for 15-17 minutes or until a deep golden brown colour. Remove from the oven and set aside to cool.
For the filling, lightly whip the cream with the vanilla and Baileys until it holds soft peaks. To serve, slice the buns in half without cutting all the way through, leaving the two halves attached. Spoon some of the extra mincemeat into the bun, where they connect, and then fill with whipped cream, smoothing it so it’s flush with the opening of the buns. These are best served on the day but the buns can be made a day in advance if needed.
- kcals 570
- fat 40.1g
- saturates 23.7g
- carbs 43.9g
- sugars 25.2g
- fibre 1.4g
- protein 6.5g
- salt 0.3g