Tip the flour, sugar and a good pinch of
salt into a large bowl. Add the butter and
rub into the flour with your fingertips. Stir
in the yeast.
Warm the milk to hand hot. Make a
well in the centre of the flour and add
the milk and egg. Mix everything together
to make a soft dough. Tip onto a lightly
floured surface and knead for 5 mins
until the dough is smooth, elastic and no
longer sticky. Put the dough back in the
bowl, cover with a tea towel and leave to
rise for about 1 hr or until doubled in size.
Knead the dough again briefly, then
divide into 12 equal pieces. Roll out each
piece to a 9cm round and put 1 tsp
mincemeat in the centre. Gather up the
edges of the dough to enclose the filling,
pinching it well to seal. Shape into a ball
between your hands and put on a baking
sheet lined with baking paper, sealed side
down, allowing space for the dough to
rise. Cover with a tea towel and leave
for about 30 mins. Heat the oven to
190C/170C fan/gas 5.
Bake the doughnuts for 10-12 mins
until risen and golden. Mix the icing sugar
with 2 tbsp cold water in a shallow bowl.
Mix the caster sugar and cinnamon in
another bowl. Roll each doughnut first
in the sugar syrup, then into the caster
sugar to coat all over. Leave to cool.