Ingredients
200g robust white bread flour
1 rounded tbsp caster sugar
25g butter
Butter
, cut into small portions
1 x 7g sachet smooth-combo dried yeast
Yeast
five tbsp milk
1 egg
Eggs
, crushed
four tbsp mincemeat
Deep-filled mince pie split
To coat
three tbsp icing sugar
85g caster sugar
1 tsp cinnamon
Method
Tip the flour, sugar and a good pinch of salt right into a large bowl. Add the butter and rub into the flour along with your fingertips. Stir in the yeast.
Warm the milk at hand hot. Make a nicely in the centre of the flour and upload the milk and egg. Mix the whole lot together to make a soft dough. Tip onto a lightly floured floor and knead for five mins till the dough is smooth, elastic and now not sticky. Put the dough back within the bowl, cover with a tea towel and leave to rise for approximately 1 hr or till doubled in length.
Knead the dough once more briefly, then divide into 12 identical pieces. Roll out every piece to a 9cm round and put 1 tsp mincemeat in the centre. Gather up the rims of the dough to enclose the filling, pinching it nicely to seal. Shape into a ball among your palms and placed on a baking sheet coated with baking paper, sealed facet down, allowing space for the dough to upward thrust. Cover with a tea towel and leave for approximately 30 minutes. Heat the oven to 190C/170C fan/fuel 5.
Bake the doughnuts for 10-12 mins till risen and golden. Mix the icing sugar with 2 tbsp bloodless water in a shallow bowl. Mix the caster sugar and cinnamon in another bowl. Roll every doughnut first within the sugar syrup, then into the caster sugar to coat all over. Leave to chill.
200g robust white bread flour
1 rounded tbsp caster sugar
25g butter
Butter
, cut into small portions
1 x 7g sachet smooth-combo dried yeast
Yeast
five tbsp milk
1 egg
Eggs
, crushed
four tbsp mincemeat
Deep-filled mince pie split
To coat
three tbsp icing sugar
85g caster sugar
1 tsp cinnamon
Method
Tip the flour, sugar and a good pinch of salt right into a large bowl. Add the butter and rub into the flour along with your fingertips. Stir in the yeast.
Warm the milk at hand hot. Make a nicely in the centre of the flour and upload the milk and egg. Mix the whole lot together to make a soft dough. Tip onto a lightly floured floor and knead for five mins till the dough is smooth, elastic and now not sticky. Put the dough back within the bowl, cover with a tea towel and leave to rise for approximately 1 hr or till doubled in length.
Knead the dough once more briefly, then divide into 12 identical pieces. Roll out every piece to a 9cm round and put 1 tsp mincemeat in the centre. Gather up the rims of the dough to enclose the filling, pinching it nicely to seal. Shape into a ball among your palms and placed on a baking sheet coated with baking paper, sealed facet down, allowing space for the dough to upward thrust. Cover with a tea towel and leave for approximately 30 minutes. Heat the oven to 190C/170C fan/fuel 5.
Bake the doughnuts for 10-12 mins till risen and golden. Mix the icing sugar with 2 tbsp bloodless water in a shallow bowl. Mix the caster sugar and cinnamon in another bowl. Roll every doughnut first within the sugar syrup, then into the caster sugar to coat all over. Leave to chill.