Sticky mincemeat Chelsea buns are my version of the classic British Chelsea bun. They are made with a soft and chewy bread dough, have a fruity mincemeat filling and are topped with a sugar glaze. If you like cinnamon rolls you will love these sticky Chelsea buns especially when they are served hot straight from the oven! I made these using vegetarian mincemeat leftover after Christmas but you can use any mincemeat or if you don't have mincemeat simply substitute a mixture of raisins, brown sugar and mixed spice or cinnamon.
Ingredients for mincemeat Chelsea buns
- 375g bread flour (strong flour), plus a little extra for rolling out the dough
- 3 teaspoons easy bake yeast
- 50g granulated sugar
- 1 teaspoon salt
- 100ml milk
- 80ml water
- 45g butter (either salted or unsalted)
- 1 egg at room temperature
- 1 medium sized jar of mincemeat (sweet mincemeat for mince pies)
- 20g sugar for the glaze
- 2 tablespoons water for the glaze
- A dash of olive oil to line the baking tin
- Kitchen scales
- A large bowl for the dry ingredients
- Fork to stir the dry ingredients
- Measuring jug
- Medium sized saucepan to heat the milk, water and butter
- Knife to cut the butter
- Electric mixer with dough hooks
- A large plate to place over the bowl of dough while it is proving
- Small saucepan to prepare the glaze
- Large pastry board (30cm by 40cm/12" by 16" minimum)
- Sharp knife to cut the rolls
- 30cm by 25cm (12" by 10") oven tin to bake the rolls
- Greaseproof paper or a non-stick sheet to line the baking tin
- Pastry brush
- Wire cooling rack
How to make sweet mincemeat Chelsea buns
Start by preparing the dough. Weigh 375g strong bread flour into a large bowl. Add 3 teaspoons easy bake yeast, 50g granulated sugar and 1 teaspoon salt. Mix together and then put to one side.
Next, measure 100ml milk and 80ml water and pour into the medium sized saucepan. Add 45g butter. Heat gently until the butter has just melted and then then stir. Be careful not to overheat otherwise it will be too hot for the yeast. Also, it is important to add it to the bowl of dry ingredients (with the yeast) before it cools down so that the liquid is warm enough to activate the yeast. Add the melted butter/milk/water mixture to the dry ingredients and add the egg. Stir using a fork and then mix well with an electric mixer with dough hooks for a few minutes. Form the dough into a single mass using your hands. The dough is likely to be sticky at this stage and it is a good idea to sprinkle a little extra flour over the surface of the dough ball to make it easier to handle.
Cover the bowl of dough with a large plate and leave in a warm place to prove for around an hour.
Take the dough from the bowl and place on the floured pastry board. Using your hands, carefully stretch the dough to form a rectangle of about 30cm by 40cm (12" by 16"), trying to keep the dough an even thickness. Thinly spread the mincemeat over the dough. Don't be tempted to use too much mincemeat as it may seep out when the pinwheels are being baked.
Carefully start to roll the dough to form a roll 30cm (12") long. In the photograph above that would mean rolling from left to right, or right to left.
Using a sharp knife, cut the roll into twelve equal slices. The easiest way to do this is to cut the roll in half, then each half in half again, then each quarter in to three. The dough is likely to squash slightly when it is cut but the pinwheels can easily be reformed using your fingers.
Lightly oil and line a 30cm by 25cm (12" by 10") baking tin. Arrange the twelve pinwheels in the tin, leaving a small gap around each one to allow room for expansion. Leave in a warm place for around half an hour or so before baking.
Bake the buns at 170oC, 325oF, gas mark 3 until they look ready and are slightly golden on top. This is likely to take around 20 minutes or so, but I suggest checking after about 10 minutes, and then checking again regularly to avoid overcooking. Turn the tin around part way through the cooking time so that they cook evenly.
Prepare the glaze while the buns are baking by placing 20g granulated sugar and 2 tablespoons water in a small saucepan. Heat gently until the sugar has dissolved.
When the mincemeat pinwheels are baked, remove from the oven and place the tin on a wire cooling rack. Lightly brush some of the sugar glaze over the tops of the buns while they are still warm.
The Chelsea buns are at their best when hot and can be eaten straight from the oven.
- If you don't have mincemeat you can use a mixture of raisins, brown sugar and spices such as mixed spice, cinnamon or pumpkin spice.
- I prefer the texture of the dough when these are made with strong bread flour, but if you don't have bread flour they can be made using plain flour (all purpose flour), they will just have a slightly different texture.
- The mincemeat Chelsea buns can be prepared ahead of time, stored in the fridge and baked just before serving them.
- The individual mincemeat pinwheels can be frozen in an airtight container. They can be defrosted and reheated in a microwave or oven.
- The baked buns should be stored in an airtight container and will keep well for a couple of days. Although the bread will loose its lightness, if they are reheated either in an oven or microwave before serving they will be as good as when they were freshly baked.
You may also like to try orange and spice rock cakes, another popular British baked treat.
Mincemeat Chelsea buns (mincemeat pinwheels)
- 30cm by 25cm (12" by 10") oven tin
For the bread dough
- 375 g bread flour
- 3 teaspoon easy bake yeast
- 50 g granulated sugar
- 1 teaspoon salt
- 100 ml milk
- 80 ml water
- 45 g butter
- 1 egg
For the filling
- 1 jar mincemeat
For the glaze
- 20 g sugar
- 2 tablespoon water
To oil the tin
- 1 tablespoon olive oil
To prepare the bread dough
- Weigh the flour into a large bowl. Add the easy bake yeast, sugar and salt and mix.
- Measure the milk and water and pour into a saucepan. Add the butter. Heat gently until the butter has just melted and the mixture is hand not and then stir.
- Add the hand hot milk/water/butter mixture to the bowl of dry ingredients whilst it is still hand hot so that it is the right temperature for the yeast.
- Add the egg and stir with a fork. Mix with an electric mixer with dough hooks attached for a few minutes.
- Form the dough into a ball adding a little extra flour if the dough is sticky. Cover the bowl with a large plate and leave in a warm place to prove for around an hour.
- Place the dough on a floured pastry board and carefully stretch to form a rectangle about 30cm by 40cm (12" by 16").
- Thinly spread the mincemeat over the dough leaving a small gap around the edge.
- Roll the dough to form a roll 30cm (12") long, ie, the shorter edge of the rectangle will be the length of the roll.
- Use a sharp knife to cut the roll into 12 equal slices. If the dough is squashed where it is cut by the knife simply reform using your fingers.
- Lightly oil and line the baking tin. Arrange the pinwheels in the tin leaving a small gap between each one to allow room for expansion.
- Leave in a warm place to prove for an hour or so before baking.
- Bake at 170°C, 325°F, gas mark 3 until they look ready and are slightly golden on top (around 20 minutes or so but check after 10 minutes and check again regularly to avoid overcooking). Turn the tin around part way through the cooking time.
- Prepare the glaze while the buns are baking. Place the sugar and water in a saucepan and heat gently until the sugar has dissolved.
- Lightly brush the Chelsea buns with the glaze as soon as they are baked and whilst still warm.