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Mincemeat Christmas Rolls
Mincemeat Christmas Rolls
Method
  • Heat the milk in the microwave for 50-60 seconds at 700 Watts, being careful not to let it get too hot or burn.
  • In a mixer’s bowl, add the milk and yeast. Whisk.
  • Beat with the hook attachment on medium speed.
  • Add the sugar, butter, salt, eggs and the flour gradually, until the dough pulls back from the sides of the bowl and comes together nicely in the shape of a ball.
  • Brush the bottom of a bowl with butter and add the dough. Cover with plastic wrap and let it rise for 1-1 ½ hours until it doubles in size.
  • Preheat oven to 180* C (350* F) Fan.
  • When the dough rises, dust a working surface with flour. Place the dough on it and knead a little with your hands.
  • Roll out the dough into a 45x40 cm rectangle, with the longer side positioned directly in front of you.
  • Combine the butter with the sugar and spread it over the surface of the dough.
  • Spread the minced meat over it and top with the candied cherries.
  • Roll the dough tightly into a log and wet the long edge along the side with some water so that it can stick and seal.
  • Cut the roll into 12 equal sized pieces using a serrated knife.
  • Transfer to a 25x35 cm baking pan lined with parchment paper.
  • Allow it to rise for 30 minutes.
  • Bake for 20-30 minutes until they rise and turn golden.
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