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An impressive but simple to make Christmas mincemeat wreath filled with festive flavours! Perfect for the whole family to enjoy with a hot beverage, mulled wine or a dollop of cream or custard! | Recipe on thecookandhim.com #mincemeat #veganchristmasfood #veganchristmasrecipe #christmasbreakfast #homemadebread #mincemeatwreath

Christmas Mincemeat Wreath

Prep: 20 mins | Cook: 35 mins | Total: 55 mins | Quantity: 12 buns

Ingredients

Dough:
3/4 cup (190ml) unsweetened non-dairy milk
2 tablespoons light brown sugar
2 1/2 teaspoons (7g sachet) active dried yeast
2 3/4 cups (400g) strong white bread flour
1/2 teaspoon salt
1/4 cup (60g) vegan butter

Filling:
1 x vegan mincemeat recipe or 1 x 400g jar vegan mincemeat

Glaze:
1 tablespoon non-dairy milk
1 teaspoon agave syrup

Icing:
1/2 cup (80g) icing sugar
1/2 teaspoon ground nutmeg

Instructions

  1. If you're making the mincemeat, make that as early as possible or ahead of time
  2. To make the dough warm the milk and light brown sugar until just tepid. Then whisk in the yeast, cover and set aside for 10 minutes until the top is frothy
  3. Put the flour, salt and butter into a large bowl and rub the butter into the flour with your fingertips until no lumps of butter remain
  4. Stir in the frothy yeast liquid until it starts to form a dough then tip out onto your work surface and knead for a good 5 minutes, stretching and tearing the dough until it is smooth and elastic
  5. Pop the dough into a lightly oiled bowl, cover and put somewhere warm until doubled in size - which can take anywhere from 30-90 minutes
  6. Line a large baking tray with parchment or a silicon mat
  7. Once the dough is well risen, tip out of the bowl then roll out to a large rectangle, roughly 19 x 13 inches (50 x 30 cm)
  8. Spread the mincemeat to cover the dough leaving a 2 cm gap round all edges
  9. Starting from one of the longer edges roll the dough up like a Swiss roll
  10. Trim the unfilled, straggly ends off then cut the roll into 12 equal buns
  11. Lay the buns on the prepared tray in a circle, overlapping each one and tucking the last one under the first one
  12. Again leave somewhere warm to prove until roughly doubled in size
  13. Just before baking preheat the oven to 180 Fan / 200 C / 400 F / Gas 6
  14. Mix together the milk and agave and brush all over the dough
  15. Bake for 35-40 minutes until golden and crisp - if the mincemeat leaks, don't worry too much, once it's cool enough, lift it off the tray onto a serving plate or board
  16. Leave the wreath to cool a little then mix the icing sugar with enough water to make a thick but runny paste. Add just a drop of water at a time as it doesn't take much to make the paste
  17. Drizzle, flick, splatter the icing all over the baked wreath
  18. Store any leftovers in an airtight container or freeze

Recipe by The Cook & Him at https://thecookandhim.com/recipes/christmas-mincemeat-wreath/