baking, BBQ Baking, Christmas, christmas recipe, Cinnamon, Meat tinsel, sweet treats -
Kelly's Festive Buns
Light as a feather and packed full of the taste of Christmas, thanks to the addition of Angus & Oink’s Meat Tinsel seasoning, these festive buns are perfect for a Christmas Eve treat.
Kelly's Festive Buns
Kelly Bramill
Rated 5.0 stars by 1 users
Category
vegetarian
Servings
12
Prep Time
30 minutes
Cook Time
20 minutes
Light as a feather and packed full of the taste of Christmas, thanks to the addition of Angus & Oink’s Meat Tinsel seasoning, these festive buns are perfect for a Christmas Eve treat.
Ingredients
- 240ml milk, warmed until tepid
- 140g granulated sugar
- 14g easy bake yeast
- 115g butter, at room temperature
- 2 eggs
- 300g plain flour
- 250g - 300g strong white bread flour
- 100g butter, cubed and at room temperature
- 100g soft brown sugar
-
1.5 tbsp A&O Meat Tinsel seasoning
- 100g icing sugar
- 1 tsp vanilla extract
- 2-3 tbsp milk
For the dough
For the filling
For the icing
Directions
- Pour the milk, sugar and yeast into the bowl of a stand mixer, and stir to dissolve the sugar. Cover with a tea towel and leave for 15 minutes.
- Use the dough hook attachment and add the butter, mixing on a low speed until the butter begins to break up a little. Add the eggs and continue to mix before gradually adding the flour. Knead for 10 to 15 minutes, adding a little more flour if the dough looks a little wet. It should come together in a nice smooth ball after kneading and not be sticky.
- Place the dough in a greased bowl, cover with a tea towel and leave to rise until doubled in size. This may take 1-2 hours depending how warm your house is.
- Meanwhile, line a 9x13 inch deep sided baking tray with baking parchment (or two 9 inch round trays).
- Make up the filling by mixing the butter, sugar and Meat Tinsel seasoning until soft and smooth. Set aside.
- Tip the dough onto a lightly floured surface and roll out into a 13x18 inch rectangle. Evenly spread the butter mixture over the dough.
- Roll into a tight cylinder along the long edge. Cut into 12 equal discs and arrange the discs, swirl side up in the tin, leaving a little space between each to allow for the second proof.
- Cover with a tea towel and allow to rise for a further 1-2 hours until the dough has puffed up and filled out the tin.
- Preheat your oven to 180°C.
- Bake the buns for 20 minutes until golden brown.
- Meanwhile mix together the icing ingredients and drizzle over the buns when they come out of the oven. I also sprinkled over a few chopped dried cranberries for that festive feel.
Allow to cool slightly in the tin.
Recipe Note
These buns are amazing served warm, but are great over the next few days, zapped for 10 seconds in the microwave to re-warm.