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These are what started the whole mincemeat baking bender I went on. This was my original idea, take my monkey bread and fill it with mincemeat. I’m not sure what goes through my mind when I start things like this. It always seems like a great idea at the time and usually I’m about 80/20 in favor of the idea working out great in the end. Not bad odds at all.
This one had me wondering if it was going to work. If the mincemeat would seep out and make a soggy mess. How the tastes would work together.
The 80% right was luckily on my side with these tasty little creations. Which was a good thing, because they took so long to make that I would have thrown a Ramsey temper tantrum right then and there in my kitchen had they not.
The kids and husband gave them two thumbs up, since their mouths were too full of these treats to actually tell me how tasty they are. Which also tells me that they must be amazing, my daughter doesn’t like mincemeat tarts, but these passed muster with her.
One word of warning, these are fiddly. Oh-so much more fiddly than normal monkey bread. That said, these would be an incredibly special treat for Christmas morning
Sweet Dough
2 tablespoons melted butter
1 cup of milk, warmed to 115 degrees
1/3 cup water, warmed to 115 degrees
1/4 cup white sugar
2 1/4 teaspoons of bread machine yeast or rapid rise
3 1/4 cups all-purpose flour, plus extra for your work surface
2 tsp of salt
1/3 cup of mincemeat
Brown Sugar Coating
1 cup packed brown sugar
2 1/2 teaspoons ground cinnamon
1/2 cup of melted butter
- Heat your oven for rising, turn it on to 175 degrees then turn it off when it’s heated, this is as warm as it should get.
- In large measuring cup, mix together milk, water, melted butter, sugar, and yeast.
- Using the lowest setting, start the dough hook going and slowly add the milk mixture. After dough comes together, increase speed to medium and let your dough hook do the work until the dough is shiny and smooth, about 6 to 7 minutes. The dough should be slightly sticky but if it is too wet to come together into a ball, add an additional 2 tablespoons flour. It should just barely stick to your hands, nothing more. Turn dough onto lightly floured counter and knead briefly to form a smooth, round ball.
- Take the ball of dough and place in a well oiled bowl, covering it up. Put it the oven and let the dough rise until doubled in size, anywhere from 45-60 minutes.
Roll out your dough into a 8×8 square then cut into 64 pieces. Take each square, flatten it and put a dab of mincemeat on top. Pinch the dough together to seal the mincemeat inside. Continue with all….64….of…them.
Let’s remember this is a special Christmas thing, right? It takes patience.
Melt the 1/2 cup of butter in a bowl and in another mix together the brown sugar and cinnamon. Take each dough ball and dip it in the butter, then dip it into the cinnamon mix. Place 4 balls in each greased muffin tin, staggered if you can.
You can see that I tried plain and sugar-coated, always experimenting, this Magpie.
You NEED to coat these in the mixture of sugar and cinnamon, the mincemeat is far too tart without it.
Let the dough rise again until puffy like below.
Bake in a 350 degree oven until browned, about 15-17 minutes depending on your over.
This will make 16 mini monkey bread muffins for your Christmas morning.
So let’s sum this recipe up.
Fiddly.
Fantastic.
Never been on your Christmas breakfast table before and sure to thrill the family.
Did I mention the time it takes? Just warning y’all, don’t say I didn’t say so!
Love,
The These Are a Once A Year Project For Sure Magpie
Mincemeat Surprise Bubble Buns
- Prep Time
- 1 hour
- Cook Time
- 20 minutes
- Total Time
- 1 hour 20 minutes
- Course
- Dessert
- Cuisine
- American
- Servings
- 16
- Calories
- 246
- Author
- Karlynn Johnston
Ingredients
- 2 tablespoons melted butter
- 1 cup of milk warmed to 115 degrees
- 1/3 cup water warmed to 115 degrees
- 1/4 cup white sugar
- 2 1/4 teaspoons of bread machine yeast or rapid rise
- 3 1/4 cups all-purpose flour plus extra for your work surface
- 2 teaspoons of salt
- 1/3 cup of mincemeat
Brown Sugar Coating
- 1 cup packed brown sugar
- 2 1/2 teaspoons ground cinnamon
- 1/2 cup of melted butter
Instructions
- Heat your oven for rising, turn it on to 175 degrees then turn it off when it’s heated, this is as warm as it should get.
- In large measuring cup, mix together milk, water, melted butter, sugar, and yeast.
- Using the lowest setting, start the dough hook going and slowly add the milk mixture. After dough comes together, increase speed to medium and let your dough hook do the work until the dough is shiny and smooth, about 6 to 7 minutes. The dough should be slightly sticky but if it is too wet to come together into a ball, add an additional 2 tablespoons flour. It should just barely stick to your hands, nothing more. Turn dough onto lightly floured counter and knead briefly to form a smooth, round ball.
- Take the ball of dough and place in a well oiled bowl, covering it up. Put it the oven and let the dough rise until doubled in size, anywhere from 45-60 minutes.
- Roll out your dough into a 8×8 square then cut into 64 pieces. Take each square, flatten it and put a dab of mincemeat on top. Pinch the dough together to seal the mincemeat inside. Continue with all….64….of…them.
- Let’s remember this is a special Christmas thing, right? It takes patience.
- Melt the 1/2 cup of butter in a bowl and in another mix together the brown sugar and cinnamon. Take each dough ball and dip it in the butter, then dip it into the cinnamon mix. Place 4 balls in each greased muffin tin, staggered if you can.
- You can see that I tried plain and sugar-coated, always experimenting, this Magpie.
- You NEED to coat these in the mixture of sugar and cinnamon, the mincemeat is far too tart without it.
- Let the dough rise again until puffy like below.
- Bake in a 350 degree oven until browned, about 15-17 minutes depending on your over.
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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