This delicious sweet treat uses the same dough recipe as my Pumpkin Spiced Rolls and Chelsea Buns. It's a great recipe, and so easy to adapt – you can fill it with Nutella and chopped nuts, fruit jams, or simply cinnamon, sugar, and butter.
Be careful not to allow the dough to over-prove, especially on your second proving, as this will leave you with a dry, airy bread. One hour per prove in a warm place or proving drawer is plenty.
The frosting is not essential, but I love it!
For the dough
350g 00 flour, plus extra for dusting
50g coconut or soft brown sugar
1 tsp vanilla extract
1 tsp ground cinnamon
7g sachet dried yeast
30g vegan butter, melted
Pinch of salt
200ml oat milk, at room temperature
For the filling
1 cup shop-bought mincemeat
For the glaze
2 tbsp maple syrup
1 tsp vanilla-bean paste
For the frosting
1 cup icing sugar
2-3 tbsp maple syrup
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