A combination of things......

A combination of ingredients that I like anyway i.e. cinnamon, bread, home made mincemeat if possible (otherwise bought), butter, makes an everyday sharing bread known as Cinnamon buns but which can also be turned into a wreath for festive occasions.  I thought I might have a trial run with a new recipe today which I had not tried before and which comes from Landscape a Year full of recipes ISSN: 2059-32X.  I just fancied something comforting.  Today is the funeral of my sister in law, the weather is dank, wet and damp and above everything else I fancied something sweet. 

However I also thought it was an opportunity, for a recipe for Christmas (as well as everyday) and also to showcase home made mincemeat.  I still have some on the pantry shelf from last year that I made so I have an advantage there however I have a Rumptopf full of yummy fruits curing as we speak.  This might be one of those recipes that is simple enough for anyone to have a go at and use up that half jar of mincemeat that has been lurking in the pantry since last Christmas.  It should be okay to use - if it looks a little dry just add a little spirit like a splosh of rum or brandy and it will still be good to go.

Ingredients:

400g of strong bread flour

7g sachet of easy blend yeast

3 tablespoons of golden caster sugar

1 1/4 teaspoons of salt

25g of butter

4 tablespoons of milk

175-250ml warm water

2 teaspoons of ground cinnamon

250g home made mincemeat (or bought)

50g of icing sugar

Cold water

Method:

Preheat the oven to Gas Mark 6/200 degrees C

Place the flour in the mixing bowl and stir in the yeast, sugar and salt.  Rub in the butter.  Add the milk and enough water to make a soft dough.

Turn the dough out onto a lightly floured board and knead well for 5 minutes until smooth and elastic.  Place in a lightly oiled bowl turning to coat the dough in the oil.  Cover and leave in a warm place to rise for one hour or so until doubled in size.

Turn out onto a lightly floured surface, roll or press out to form a 40 x 20cm rectangle.  Place the rectangle so that the long edge is at the front.

Stir the cinnamon into the mincemeat and spread evenly over the dough leaving a 2 cm line of the dough at the far end clear of the filling.  Dampen the clean edges of the dough with a little water and starting with the long end nearest roll up the dough into a tight log.

Cut into 2cm thick slices and place in a circle overlapping on a lightly greased tray.  Cover loosely with oiled cling film and leave in a warm place for 30  minutes.

Uncover and bake in a preheated oven for 15 to 20 minutes.  Allow to cool for five minutes then carefully transfer to a wire rack to cool completely.  Mix the icing sugar with enough cold water to form a smooth icing and drizzle back and forth over the ring to decorate.  Leave the icing to set before serving.

Enjoy

Catch you soon.

Pattypan

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