Posted in Recipes on 17.12.2022
Christmas Mincemeat Wreath
prep: 20 mins / cook: 35 mins / inactive: 2 hours 0 mins / total: 2 hours 55 mins / quantity: 12 buns Print recipe?
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!
This oh so festive mincemeat wreath is my new favourite thing. It’s sticky, sweet and decadent enough to be garnished with a dollop of cream or custard and enjoyed as desert as it is to have it with a hot cuppa on a frosty winter morning.
I’ve often mentioned how much I love making bread. I love the whole lengthy process. Because yes it IS lengthy. But it’s not difficult at all. Neither is the homemade mincemeat. They just take a little time. But when this is the result, it’s so worth it. This is one of those not easily forgotten things. Those festive treats you’ll want to make again, even when it’s less festive. Because January needs cheering up don’t you think? 😉
I have to admit I’ve been overdosing on everything Christmas this year. It’s the first year I’ll spend Christmas alone – I was always at work or with mum and dad and then with Phil (soon to be ex-husband). So I’ve piled on the Christmas spirit, decorated the house the day after Halloween and watched (and cried at) at least one Christmas film every day so far in December. I’ve hosted a VERY festive book club and hugged the shit out of the dogs. And I’ve completely and utterly embraced festive baking. My house smells (and feels) wonderful! The fact that it’s been snowy and frosty and I’ve been so busy has really helped me not focus on the loneliness I’ve struggled with this year.
And the food. Oh the food. Food that makes the heart happy, that puts smiles on people’s faces. That lands you with a tonne of compliments.
How to make this festive sticky bun wreath:
You don’t have to make your own mincemeat but my recipe is honestly so simple. And there’s nothing like stirring your own bubbling cauldron of spiced fruit to really get you in the festive mood! It can be made the same day as the wreath, but make it first so that it has time to cool before spreading onto your dough.
The dough requires just a few basic ingredients and it’s another very simple process. It’s only when making bread I miss the oven I had at my old house. It had a fancy bread setting on the oven so proving only took around 30 minutes. This old stone house doesn’t like to stay warm but thankfully I have a boiler pipe in the kitchen so the bread tends to get proven next to that!
Warm the milk and sugar until they’re JUST tepid. You want it so that when you put your finger in the liquid you can’t tell if it’s either warm or cold. Whisk in the yeast, cover and set aside to froth slightly while you weigh out the flour, butter and salt.
Use your fingertips to rub the butter into the flour until no lumps of butter remain.
Stir in the frothy yeast milk to make a dough then tip out of the bowl onto your work surface. Knead the dough for at least 5 minutes. You want to stretch the dough – this is essentially what ‘breaks’ the strands of gluten, allowing micro bubbles to form which in turn gives bread its unique structure when baked.
Once the dough becomes smooth and elastic pop into an oiled bowl, cover and place somewhere warm until it’s doubled in size. This can take anywhere from 30 – 90 minutes, dependent on temperature.
Finishing your mincemeat wreath:
Tip your puffed up dough onto your work surface and roll out to a large rectangle. Spread the mincemeat to completely cover your dough apart from a 2 cm strip round all edges.
Start along the longest edge by rolling the dough into a large Swiss roll. Use a sharp knife to cut the dough into 12 equal buns.
Lay the buns on a lined tray so that they overlap each other, tucking the last one under too.
Again, leave somewhere warm to prove until roughly doubled in size. This can take a little less time so check more often.
Mix together a little milk and agave syrup and brush all over the dough that’s exposed. This isn’t absolutely necessary but gives it a lovely golden crust.
Bake in a preheated oven until golden and crusty – around 35 minutes.
Leave the baked wreath for 15-20 minutes to cool a little before drizzling with the icing. To make the icing, simply mix the icing sugar with enough water to make a runny paste. Add just a drop or two at a time as it doesn’t take much liquid at all. And here is where you unleash your inner Picasso and drizzle, flick and splat however your festive heart desires!
Looking for even more festive vegan breakfast recipes? Try these:
If you make this recipe or any of the recipes from The Cook & Him I’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees I’ll see your picture!)
Christmas Mincemeat Wreath
prep: 20 mins / cook: 35 mins / inactive: 2 hours 0 mins / total: 2 hours 55 mins / quantity: 12 buns
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
1 x vegan mincemeat recipe or 1 x 400g jar vegan mincemeat
1 tablespoon non-dairy milk
1 teaspoon agave syrup
1/2 cup (80g) icing sugar
1/2 teaspoon ground nutmeg
- If you're making the mincemeat, make that as early as possible or ahead of time
- 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
- 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
- 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
- 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
- Line a large baking tray with parchment or a silicon mat
- 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)
- Spread the mincemeat to cover the dough leaving a 2 cm gap round all edges
- Starting from one of the longer edges roll the dough up like a Swiss roll
- Trim the unfilled, straggly ends off then cut the roll into 12 equal buns
- Lay the buns on the prepared tray in a circle, overlapping each one and tucking the last one under the first one
- Again leave somewhere warm to prove until roughly doubled in size
- Just before baking preheat the oven to 180 Fan / 200 C / 400 F / Gas 6
- Mix together the milk and agave and brush all over the dough
- 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
- 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
- Drizzle, flick, splatter the icing all over the baked wreath
- Store any leftovers in an airtight container or freeze
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Nooch. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
All things autumn - warming soups, savoury bakes and delicious sweet treats!
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