Baked mincemeat doughnuts

Baked mincemeat doughnuts

Get into the Christmas spirit and enjoy the pure pleasure of baking these mincemeat filled doughnuts

Difficulty and servings

Moderately easy

Makes 12

Preparation and cooking times

Preparation time

Prep 2 hrs 15 mins

Cook time

Cook 12 mins

Freezable

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

149 kcalories, protein 3g, carbohydrate 30g, fat 3 g, saturated fat 2g, fibre 1g, sugar 17g, salt 0.06 g

Recipe from Good Food magazine, January 2010.

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Latest comments and suggestions

  • Binder photo Ray

    08 December 2009

    Ray rated and commented on this recipe

    5 stars

    Absolutely delicious. A fresh, soft doughnut is an absolute delight and these don't disappoint. In fact they are even better because you don't need to feel guilty about eating them since there is only 25g of fat in the whole recipe. I made these last week and they were a great success and were all gone within minutes... always the benchmark of success or failure in our household. Because they were so popular I then made a second batch using a good strawberry jam instead of the mincemeat and if anything they were even better. Both times I could only manage 8 doughnuts out of the mixture, but I didn't want to make them too tiny. These will definitely be made again.. and again... and again!

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  • Binder photo Nicola

    09 December 2009

    Nicola rated and commented on this recipe

    4 stars

    They were quite easy to make, other than trying to get it all sealed up with the mincmeat inside...predictably mine oozed a bit in the oven! They were very tasty, and a big hit with my friends, but I think they really need to be eaten very fresh as they went a bit sticky and damp after a day or so. if i make them again, I'll probably try to brush on the sugar syrup then sprinkle the dry sugar over them to avoid them getting so damp over time. But I will definitely make them again (and with jam after Christmas!).

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  • Binder photo Helen

    20 December 2009

    Helen commented on this recipe

    Can these be frozen? If so, do they defrost okay? It looks like it's got the freezer icon at the top of the recipe, or at least that's what it looks like to me!

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  • Binder photo lostkat

    21 December 2009

    lostkat rated and commented on this recipe

    5 stars

    I made these using Nigella's Cranberry Studded Mincemeat and they were beautiful. Managed to get 12 out of the dough. They don't look very big, but are a perfect size once risen & baked. The sugar glaze & sugar/cinnamon coating gives a really lovely finish. Definitely making again!!

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  • Binder photo Tranquilmmts

    21 December 2009

    Tranquilmmts rated and commented on this recipe

    5 stars

    Made these last night. Made half with Jam and half mincemeat. Turned out lovely. Will also try lemon curd next time. Yum

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  • Binder photo Cookbook

    22 December 2009

    Cookbook rated and commented on this recipe

    3 stars

    easy to cook &tastes wonderful

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  • Binder photo sophsmum

    24 December 2009

    sophsmum rated this recipe

    5 stars

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  • Binder photo gsymoo

    01 January 2010

    gsymoo rated this recipe

    5 stars

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Difficulty and servings

Moderately easy

Makes 12

Preparation and cooking times

Preparation time

Prep 2 hrs 15 mins

Cook time

Cook 12 mins

Freezable

Ingredients

  • 200g strong white bread flour
  • 1 rounded tbsp caster sugar
  • 25g butter , cut into small pieces
  • 1 x 7g sachet easy-blend dried yeast
  • 5 tbsp milk
  • 1 egg , beaten
  • 4 tbsp mincemeat

TO COAT

  • 3 tbsp icing sugar
  • 85g caster sugar
  • 1 tsp cinnamon
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149 kcalories, protein 3g, carbohydrate 30g, fat 3 g, saturated fat 2g, fibre 1g, sugar 17g, salt 0.06 g

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