leftover Christmas Fruit Mince Chelsea Buns Recipe for a Perfect Holiday Treat

Did you make too much Christmas fruit mince and need to use it up? Here’s a creative way that uses a whopping 1.5 - 2 cups of it in these delicious Christmas fruit mince chelsea buns.

Repurpose those Christmas leftovers into a treat that captures the spirit of the season. Your family and friends will thank you for this festive culinary masterpiece!

Yield: 12 Chelsea Buns

Time: 3 hours

INGREDIENTS

DOUGH

• 4 tsp Yeast

• 525g Strong flour

• 150mL water (cold)

• 150mL milk (cold)

• 1 egg

• 50g butter, diced into small pieces (cold)

FILLING

• 1.5 - 2 cups Christmas Fruit Mince (leftover from Christmas). Drained of excess syrup.

Icing

• 2 cups icing sugar

• 75g butter, softened

• 1 tsp vanilla essence

METHOD

DOUGH

1. Place yeast, flour, milk, and water (in that order) into a stand mixer with the hook attachment. Mix on low speed for 5 minutes until the ingredients start coming together. Scrape down the sides of the bowl.

2. Increase the mixing speed to medium for 5 minutes, stopping to scrape down the sides when needed.

3. Add the egg, continuing at medium speed. Once the egg is combined, add butter in small amounts (approximately 4-5 additions total). Wait for all the butter to be incorporated before adding the next lot.

4. Check the dough's readiness by performing the 'windowpane' test. If the dough is smooth, shiny, and see-through when stretched, it's ready. If not, mix for an additional 2 minutes and check again.

5. Place the dough in a lightly greased bowl, cover with a damp clean cloth or cling wrap, and let it rise in a warm place until doubled in size.

PUTTING IT ALL TOGETHER

1. Line jumbo muffins tins with squares of baking paper or jumbo muffin liners. Alternatively you can place the rolls straight onto a baking tray.

2. Roll out the dough on a lightly floured surface to approximately 20cm x 40cm.

3. Sprinkle the Christmas fruit mince mixture over the dough.

4. Roll up the dough from the long side with filling up to the edge. Give a gentle stretch as you roll. Seal the end to the roll when you reach the inch without filling.

5. Cut the roll into 12 slices and place in lined jumbo muffins tins with the open side facing up.

6. Cover and let it rise in a warm location until almost doubled in size (approximately 20-30 mins).

7. Preheat oven to 180°C.

8. Bake for 15-20 mins until lightly browned.

9. Cool for 10 mins in the pan, then transfer to a wire rack to cool completely before icing

ICING

1. Beat the softened butter with a whisk until light and fluffly.

2. Beat in icing sugar and vanilla essence and continue to whip for a further 3-4mins.

3. Dollop over the cooled Christmas Chelsea Buns.

4. Enjoy!