Sweet treats don’t come much sweeter than our delicious Mince Pie Baked Doughnuts, especially around Christmas time. Suited to beginners, these baked doughnuts can be made at home in just six steps with Allinson sweet dough.
Serves: 25 / Baking time: 15 minutes / Prep time: 3hrs
Ingredients
For the Dough
500g Allinson’s Strong White Bread Flour
1 sachet Allinson’s easy bake yeast or time saver yeast
275ml Milk
50g Butter (unsalted)
1 Egg
75g Billington’s Unrefined Golden Caster Sugar
1.5 tsp Salt
For the Filling
340g Mincemeat
For the Decoration
100g Unsalted melted butter
100g Billington’s Unrefined Golden Caster Sugar
Method
MIX
Bring the milk to the boil, then remove from the heat and add the diced butter. Leave to cool until it reaches hand temperature. Mix the flour, yeast, 75g sugar and salt in a big bowl. Mix the milk and the beaten egg into the dry ingredients with a wooden spoon.
KNEAD
Tip onto a lightly flour-dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
RISE
Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – up to 2 hours depending on how warm your kitchen is.
SHAPE
Knock back the dough by gently kneading just 5 times to get the air out. Cut the dough into 25 even pieces (use a weighing scales if you like). Roll each piece into a ball and sit on 2-3 lightly greased baking sheets – they’ll need room between them for growing.
PROVE
Cover the dough again with a clean tea towel and leave to prove until almost doubled in size again. Preheat your oven to 190°C (170°C fan, gas mark 5), with a roasting tin full of boiling water on the base of your oven.
BAKE
Bake the doughnuts for 12-15 minutes until risen and dark golden. Let the doughnuts cool for a few minutes, then brush with the melted butter and roll in sugar. Spoon a little mincemeat into the piping bag. Poke a hole in each doughnut, then push in the nozzle and squeeze in a little mincemeat. Best served warm.
