Recipe: Christmas Buns.

Tired of Mince Pies? Prefer something… doughier?

Then get your chops around the Pud-Hog’s Christmas Buns.

I made some last night with a jar of old Mincemeat (left over from 2011), plus a generous sprinkling of Mulled Spice Sugar (a special mix sold by Steenbergs, infused with Cinnamon, Nutmeg, Allspice and Clove).

They turned out to be a textural triumph: extremely soft, extremely juicy, and crisp on the top with a layer of baked spiced Sugar.

In fact, they could well be the best Buns I’ve made – and given the taste of my Orange/Dark Chocolate variety, that’s a fairly major accolade, I assure you…

Christmas Buns (makes 6 big ‘uns)

Christmas Buns

Naughty AND Nice


For the Dough:

  • 120ml warm water (a mixture of half boiling and half cold)
  • 7g dried yeast (approx one sachet)
  • 300g strong white bread flour
  • 50g light brown sugar
  • 40g melted butter/vegetable fat
  • 1 egg
  • 1 tsp salt

For the Filling and Top:

  • 400g mincemeat (vegetarian, ideally)
  • 30g mulled spice sugar, approx (or normal sugar with 2 tsp allspice if you can’t get hold of the Steenbergs blend)
  • 20g butter/marge


  1. Stir the yeast and warm water in a jug/cup and leave somewhere warm to react
  2. Meanwhile, in a large bowl, mix the other dough ingredients together
  3. When the yeast/water mixture is starting to get nice and frothy (after about 10 mins), pour it into the rest of the dough and incorporate with a spatula
  4. Before the water has the chance to get cold, quickly take out the dough and knead on a floured surface for 10 mins (until the dough is ultra smooth and springy)
  5. Return the dough to its bowl, cover with a tea towel, and leave in a warm place to rise until doubled in size (i.e. 60 to 90 mins)
  6. Take out your risen dough and lay to rest under a tea towel on a floured surface for 10 mins
  7. Roll out into a rectangle (approx 10 x 8 in inches, or 25 x 20 in centimetres)
  8. Spread the mincemeat evenly over the surface, making sure to cover the dough right up to the edges
  9. Cut your rectangle into 6 strips (a strip being 8 inches/20cm long) and roll each one up into a coil (with the mincemeat on the inside, obvs)*
  10. Place in a large floured baking tray
  11. Melt the second batch of butter/marge and drizzle the top of each bun with about a teaspoon’s worth. Then sprinkle a liberal teaspoon or two of mulled sugar on top of this (depending on how sweet you want the final product)
  12. Cover with a tea towel, and leave in a warm place to rise for another 30-40 mins
  13. Pre-heat the oven to 170 degrees
  14. Bake in the centre for approximately 25 mins, or until golden and cooked through
  15. Place on a wire rack to cool
  16. DEVOUR – still warm, if possible (just don’t burn your tongue on that mincemeat)

Happy Ho-Ho-Hogging!

P-H x

[* NB: since sharing this post a few pals have suggested rolling the dough up first, then cutting it into 6 portions.

If you want to save time then go for it – but I like the less uniform shapes that come out when you roll each one up individually.

As a wise man once said, the choice is yours…]


2 responses

  1. Of course the Pud Hog is mainly about puds and cakes, but when she wants to try something savoury, check out the January 2013 recipe on the Screen Bites website – Lisa Osman’s fabulous Saffron Risotto with Slow roasted tomatoes and chestnut mushrooms -as a vegetarian obviously you would use veggie stock, but trust me this is a fabulous risotto!
    F x

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