Baked mincemeat doughnuts

Baked mincemeat doughnuts

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(19 ratings)

Prep: 2 hrs, 15 mins Cook: 12 mins

More effort

Makes 12
Get into the Christmas spirit and enjoy the pure pleasure of baking these mincemeat filled doughnuts

Nutrition and extra info

  • Freezable


  • kcal149
  • fat3g
  • saturates2g
  • carbs30g
  • sugars17g
  • fibre1g
  • protein3g
  • salt0.06g


  • 200g strong white bread flour
  • 1 rounded tbsp caster sugar
  • 25g butter, cut into small pieces



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 x 7g sachet easy-blend dried yeast



    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 5 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 4 tbsp mincemeat
    Deep-filled mince pie



    It's a classic ingredient at Christmas in…

To coat

  • 3 tbsp icing sugar
  • 85g caster sugar
  • 1 tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…


  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.

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Comments, questions and tips

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rebeccamottershead's picture
10th Apr, 2016
These were very tasty, but really didn't resemble a doughnut. They were more like Cornish Splits - which are a sweet bread usually served with cream and jam and/or strawberries. I will certainly make them again, but won't bother with cooking them with the jam inside, I will cut them afterwards and fill with jam and cream, which will taste just as good and far less fiddly.
satans_lil_sister's picture
19th Dec, 2013
I found them a bit fiddly and also prone to leakage. Tasted great though!
3rd Dec, 2012
made these for the girls at work, tasty treat indeed!
31st Dec, 2011
I made this with 200g Doves Gluten Free white bread flour, and a little extra milk. It worked a treat and my non-coeliac friends voted with their tastebuds and finished the lot. Moderators, please put this recipe in the gluten-free section as it is a rare occasion when a bread-like recipe actually converts so easily!
17th Dec, 2011
These were superb and not difficult.
2nd May, 2011
Made a vegan version to take to a brunch. Half were jam and half were made using the Sandham Family Mincemeat recipe. Went down a treat. Instead of the egg used 1.5 heaped teaspoons of 'No Egg' mixed with 2 tablespoons of soya milk. Used soya milk and marg instead of the milk and butter. Made 12.
27th Feb, 2011
Made with jam and tasted great. Brushed edges with a little water before sealing which helped them stick a bit better. Made 12, but will probably do 10 slightly bigger ones next time.
13th Dec, 2010
These were lovely and really easy to make. I will definitely make them again but I will make them smaller (more bite size) and rather than roll them in the sugar - which got clumpy with the glaze after a while - I will use a sieve to dust the tops. Looking forward to trying this recipe with other fillings.
11th Dec, 2010
Made these today. They are delicious.I will try freezing them and see what happens when defrosted. I used rice milk and dairy free marg.(husband avoids both milk and butter) and the results are still great. I managed 12 easily and will definately be making them again with but with different fillings.
4th Oct, 2010
I've made these a few times, always with brilliant results. I've always managed 12 doughnuts out of the dough, they are small but a good few bites of yumminess and not too much damage on the caloireometer-bonus! I've tried them with mincemeat and with a couple of different types of jam and they always go down a storm. Agree with Nicola on them being a bit messy to secure all the filling inside but always well worth the effort (and the sticky fingers!)


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