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Mincemeat maritozzi buns

A tray topped with five golden buns filled with a thick cream filling

Mincemeat maritozzi buns

Name: Mincemeat maritozzi buns
Total time: 1 h
Yield: Makes 10
Cuisine: Italian
Ingredients: 250g strong white bread flour; 15g caster sugar; 1 tsp fast-action dried yeast; 125ml whole milk; 100g mincemeat; 1 egg plus 1 beaten to glaze; 50g salted butter diced and softened; 600ml double cream; 1 tsp vanilla bean paste; 50ml Baileys Irish Cream; 250g mincemeat

Edd Kimber

Published: December 3, 2021 at 2:27 PM

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Makes 10

Easy

Total time: 1 hr

+ overnight chilling + resting + proving + cooling

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Maritozzi are classic buns from Rome made with an enriched dough and filled generously with cream. This version adds mincemeat to the dough and filling to make a festive version of the Italian bun

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Ingredients

Nutrition

250g strong white bread flour
15g caster sugar
1 tsp fast-action dried yeast
125ml whole milk
100g mincemeat
1 egg

plus 1 beaten to glaze
50g salted butter

diced and softened

FILLING

600ml double cream
1 tsp vanilla bean paste
50ml Baileys Irish Cream
250g mincemeat

Nutrition: per serving

kcal570
fat40.1g
saturates23.7g
carbs43.9g
sugars25.2g
fibre1.4g
protein6.5g
salt0.3g

Method

step 1

For the dough, put the flour, sugar, yeast and 1/4 tsp of fine sea salt into a large bowl and whisk to combine. Add the milk, mincemeat and egg, and mix to form a shaggy dough. Knead for 10 minutes or until the dough is smooth and elastic. Add the butter while the mixer is still kneading, then mix for another 10 minutes until the butter has been fully incorporated and the dough has become smooth and elastic again. Form the dough into a ball, put into a bowl, cover and chill overnight.
step 2

Remove the chilled dough from the fridge and divide into 10 equal pieces, forming each into a ball. Put the buns onto a baking tray lined with baking paper, lightly cover with a kitchen towel and set aside for 15 minutes to rest.
step 3

Gently roll each ball of dough into a stubby oval, like a small rugby ball. Put back onto the baking tray and cover, setting aside for 1 hour or until doubled in size.
step 4

Heat the oven to 180C/fan 160C/gas 4. Brush the risen buns with a beaten egg and then bake in the oven for 15-17 minutes or until a deep golden brown colour. Remove from the oven and set aside to cool.
step 5

For the filling, lightly whip the cream with the vanilla and Baileys until it holds soft peaks. To serve, slice the buns in half without cutting all the way through, leaving the two halves attached. Spoon some of the extra mincemeat into the bun, where they connect, and then fill with whipped cream, smoothing it so it’s flush with the opening of the buns. These are best served on the day but the buns can be made a day in advance if needed.

Try more Baileys Irish Cream recipes here

Authors

Three photos of Edd Kimber, his One Tin Bakes book and a brownie in a tin

Edd KimberBaking columnist

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