Mincemeat Bun Christmas Tree
This vegan mincemeat bun Christmas tree not only makes the perfect festive breakfast but also a delicious treat to enjoy at any time during the holiday season.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 375 g all-purpose flour
- 1 sachet fast-action dried yeast (7g / 2 ¼ teaspoons)
- 3 Tbsp sugar
- ¾ tsp salt
- 180 ml dairy-free milk of choice
- 60 g dairy-free spread
- 350 g mincemeat , storebought or homemade
- Christmas sprinkles and decorations of choice
FOR THE GLAZE
- 2 tsp dairy-free milk
- 60 g icing sugar
Instructions
- In a mixing bowl, combine the flour, yeast, sugar, and salt.375 g all-purpose flour, 1 sachet fast-action dried yeast, 3 Tbsp sugar, ¾ tsp salt
- Place the milk and dairy-free spread in a small saucepan and heat up to around 40-45°C/104-113°F until the dairy-free spread has melted.180 ml dairy-free milk of choice, 60 g dairy-free spread
- Stir the milk mixture into the flour mixture until the dough comes together.
- Knead dough until it is elastic and supple either by hand or with a stand mixer fit, about 3 to 5 minutes.
- Leave the dough to rise in the bowl covered with a tea/ kitchen towel for around 1 ½ hour, or until the dough has doubled in size.
- Line a large baking tray with parchment paper.
- Once the dough has risen, punch it with your fist to deflate it.
- Roll the dough out on a lightly floured surface to a 42 x 30 cm rectangle (approx 16.5 x 12 inch)
- Spread the mincemeat evenly on top of the dough.350 g mincemeat
- Roll the dough up tightly to a 42cm (16.5 inch) long log.
- Using a sharp knife or a thread (see note 1), cut the roll into 12 buns, each about 3.5cm (1 1/3 inches) thick.
- Arrange the buns on the baking tray in a Christmas tree shape, using the smaller 2 buns for the trunk.
- Cover with a tea/ kitchen towel and leave to prove in a warm place for 30 to 45 minutes, until double in size.
- Preheat the oven to 180°C / 350°F.
- Bake the buns for 20 to 25 minutes until lightly brown. When done, remove the buns from the oven and leave to cool for a few minutes while you make the glaze.
- To make the glaze mix together the icing sugar and dairy-free milk until smooth.60 g icing sugar, 2 tsp dairy-free milk
- Drizzle the glaze over the buns and decorate with your chosen Christmas sprinkles and decorations.Christmas sprinkles and decorations of choice
- Leave to cool completely before serving.
Notes
Note 1 - Cutting the buns: If the knife you are using is not sharp enough, it may compress the layers of the buns rather than cleanly slicing through.
Note 2 - To make ahead: After preparing the buns and shaping them as a Christmas tree (step 12), cover the baking tray tightly with plastic wrap and refrigerate overnight. The next day, prove the buns as per step 13 in a warm environment for about an hour or until they double in size. Bake the mincemeat bun Christmas tree as per step 15.
Note 3 - To freeze: while freezing this mincemeat bun Christmas tree as a whole might be tricky, unless you have a very big freezer, you can freeze individual baked buns for up to 2 to 3 months.
Wrap the baked buns individually or as a batch in plastic wrap and then aluminium foil to prevent them from developing freezer burn. When ready to use them, thaw the buns in the refrigerator or at room temperature and warm them in the oven before serving.
Nutrition
Serving: 1gCalories: 270kcalCarbohydrates: 54gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gSodium: 351mgPotassium: 58mgFiber: 2gSugar: 28gVitamin A: 253IUVitamin C: 1mgCalcium: 27mgIron: 2mg