Cranberry Port Mincemeat Brioche Rolls

Cranberry Port Mincemeat Brioche Rolls (02) by MeetaK 

I braved it to the markets yesterday and survived! Waded myself through the now melting snow and fought the overcrowded aisles to get my provisions for Christmas. Every year – year for year it’s pretty much the same scenario.

One would think that the Earth was being attacked my hungry aliens, filling up shopping trolleys to the brim. I crack up at the sight! As I wait for a trolley to get free, I push in the ear-pieces of my iPod and get swept away by the music. It’s my way to keeping sane and myself in a good mood.

Have you noticed how many aggressive people are out at this time of year? It’s rather ironic really! It is after all supposed to be the season filled with joy, happiness and good cheer, right? So I wonder who let all these nasty people out?

Like that guy in the parking lot yesterday, who showed me his middle finger because I was waiting, with blinkers on, to get into the parking space that just became free. I was not blocking any traffic. So, I smiled and blew him a kiss! Then we met again between lettuce and beetroots and I looked at him and once again put on my most cheerful smile. Yes – I think he really was ashamed after that but he did manage a weak smile back!

We are really looking forward to the next few days. My menu is perfect and I just finished making dessert for Christmas Eve dinner. If you want to know how we spend Christmas here, you can read my article A Christmas in Germany, over at the Daring Kitchen. It’s a magical time of year and Soeren helps us to see it through the eyes of seven year old.

Cranberry Port Mincemeat Brioche Rolls (04) by MeetaK

The kitchen has been the most used room in the house for the past few weeks and we’ve been baking and enjoying some scrumptious treats. One of those treats were these Christmassy rolls made with some lovely mincemeat I brought back from London. I had planned on making my own mincemeat, but when in England why not make life easier and buy a jar, I thought.

For those new to mincemeat – it has nothing to do with ground meat nor does it contain meat, at least not anymore. In actual fact mincemeat is a traditional preserve made with dried fruits, spices and suet (one can substitute with vegetable suet). Finally alcohol, usually brandy or rum is added to preserve the mixture. Mincemeat pies and tarts are very popular in the UK around the winter holidays and one will find large variety of different ready made mincemeat in the stores.

Hilda took me to Waitrose in London and I was able to grab a jar of their cranberry & port mincemeat with the intention of making some mincemeat tarts for little Christmas presents. However, it did not happen. Instead I got a little idea in my head and went experimenting again. Brioche dough wrapped around the mincemeat and then cut into swirls – perfect breakfast treats that disappeared far too quickly!

Cranberry Port Mincemeat Brioche Rolls

Printable version of recipe here

Ingredients

For the dough

400g all-purpose flour
1 packet (7g) dry yeast
1/4 l milk 
75g butter
100g sugar
1 vanilla bean – insides scraped
1 egg
salt

300g cranberry mincemeat – see recipe here. Substitute brandy with port wine.

Method



  1. To make the brioche dough mix together the yeast and flour in a bowl.

  2. In a saucepan gently heat the milk,with the vanilla bean and the innards and butter. Set aside to steep. Pour luke warm butter-vanilla milk into the flour and add the sugar and egg. Either using the hooks on your electric mixer or your hands knead into a smooth and sticky dough. Then cover with a damp cloth and place in a dry warm place for 40 minutes until the dough rises to double it’s volume.

  3. In the meantime preheat oven to 200 degrees C and line a baking tray with some baking paper.

  4. Transfer the dough to a floured surface and knead for a bit, then roll into a rectangle approx. 30 x 35 cm.

  5. Spread the cranberry port mincemeat leaving approx. 1 cm free around the edges. Then roll the dough from the long side into a log shaped roll. With a serrated knife cut slices about 3 cm thick.

  6. Place each roll on the tray and leave to rise for 15-20 minutes. Bake in the oven for 20 minutes. Take out and allow to cool on a wire rack.

Sticky Note Serving Tip

You can sieve some powdered sugar on top or make a glaze using 75g icing sugar and mixing it with 2 tablespoons water then brushing the glaze on the completely cooled rolls. You can simply sprinkle with large sugar crystals like did.

 

 

 


Verdict

Cranberry Port Mincemeat Brioche Rolls (03) by MeetaK

I am pretty glad I changed my plans from pies to brioche rolls. It was a great take on the traditional version and they went down extremely well. Soeren and Tom enjoyed theses for breakfast with honey milk or coffee, while I took them to work and enjoyed them as a tea time treat. I love the slightly tart, spiced and sweet flavors of the mincemeat against the lovely yeasty vanilla scented brioche. Perfect!

Don't forget Menu For Hope 6!
Make sure you bid on a huge selection of awesome prizes and help us raise money for the World Food Programme. If you are looking to add to your photography equipment you will love what I am offering. Come take a look!

You might like these treats from WFLH:

 
Nutella Flakey Swirls

Red Current and Marzipan Swirls

Cinnamon Buns


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28 comments:

  1. These look splendid! Believe it or not I'm not that into mincemeat pies! However, this I'll try!

    P.S-Your story reminded me of our Pizza Express experience when I popped a smile at the grumpy man! Anyway made me laugh out loud!

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  2. I would love to see his reaction when you blew him that kiss. LOL! That mincemeat brioche looks fantastic. :)

    Merry Xmas!

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  3. These look delicious and perfect for the season. I remember we used to make mincemeat pies every Christmas for my great grandmother because she loved it, though everyone else in the family could go without. This is our third Christmas without her, and I think making these rolls would be a great tribute and a great combonation of flavors!

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  4. I'm going to attempt the market today, and I'm not looking forward to the crowds! These rolls look delicious, though!

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  5. Oh Meeta those look scrumy-yummy! I do love mincemeat around this time of year. Great props too! Loving the pink, the fine netting, the huge polka dots, the milk bottle, and the basket/bucket.

    And I had to burst out laughing at Beth's comment because not only did I think the same thing, but Bruce and I were in that Pizza Express yesterday and saw him, and I couldn't stop laughing =) xxx

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  6. Meeta,

    These are just so amazing. Thank you for sharing.

    Love the way you've use these pots and rustic looking containers.

    Ohh! and the last photograph. Your signature "just-ate-this" photographs are always Awesome!!

    Thank you for sharing.
    -- Neel

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  7. Those rools look mighty scrumptious! An interesting filling!

    Merry Christmas and all the very best for the New Year!

    Cheers,

    Rosa

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  8. Mmm these look so soft and inviting. I am definitely going to get into bread-y stuff in the new year.

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  9. These look DELICIOUS! MMM....like cinnamon rolls but more interesting :)

    I love that you blew a kiss at the grumpy guy! Good for you. Happy Holidays! :)

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  10. Those look delicious and good for you for smiling when presented with the middle finger! I sometimes like to yell out MERRY CHRISTMAS to them.

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  11. I LOVE mincemeat everything!! The brioche is such a wonderful twist with it!

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  12. I really don't know what makes people so rude this time of the year... That goes so against the supposedly Christmas spirits. Oh well, food makes everything better and these rolls would put anybody in the right spirit :D

    Merry Christmas my friend!

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  13. hi everyone! glad you are liking my twist to the traditional mincemeat pies!

    beth & mowie - oh yeah! that pizza express dude lit up like a christmas tree ablaze with beth's smiles. hahaha! this dude however managed a weak one - probably felt guilty for showing me the finger!

    pam - merry xmas to you!

    natalie - these really are lovely and the brioche dough brings out a totally different flavor and texture. i would be honored that you choose this recipe to pay tribute to your grandmother!

    deborah - make these before you go then you have a comforting treat when you come home! happy shopping!

    neel - love that you recognize my signature shots LOL! it's always a pleasure hearing your opinion.

    rosa - they were! wishing you a merry xmas and a great start to the new year!

    sarah - look forward to your creations!

    The Pastry Chef At Home - yeah - being extra nice to such people really makes them feel bad! in the end they have to smile!

    dawn - haha! with the emphasis on MERRY!

    jennifer - then you will love these!

    ben - food does make everything better. hugs to you and a very merry xmas!

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  14. Pretty on a plate! I love the mix and match and 'nouvelle cuisine' with the brioche!

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  15. They definitively look delicious. I like mincemeat and even though I never grew up with them, you gave me a good excuse to purchase some in the future. Happy Holidays! Keep smiling, that's what I tell my children all the time. Can only help!

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  16. You are so right about shopping at this time of year; what has gotten into everyone? I try and do most of the shopping early so I don't have to join the crowds tomorrow or even worse the day before christmas!
    Thanks also for that information about the mincemeat; I was truly in the assumption that it was groundmeat... (blushing slightly here now) and had always wondered how it tastes so sweet (only had mince pies once..) Well, now I know!

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  17. WHEW!! You're a trooper for making it through the crazy market crowds ;)

    Beautiful brioche!

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  18. Meeta, I know what you mean about people being aggressive. Everyone seems to be in a hurry and no one seems to be able to relax and have a great time. But you will be surprised, if you break this and smile at everyone. Peple seem to calm down then and get friendly again.
    Lovely recipe. I like the idea of a cranberry mincemeat filling. That is sure something very different.
    Have a merry christams, some relaxing days and a wonderful new year.
    Thorsten

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  19. Relax is my middle name:D We hope your Christmas is filled with joy, laughter and many kitchen successes in the New Year...you never know what 2010 will bring.

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  20. What scrumptious looking rolls! So true about people going a bit berserk this time of year :) Have a fantastic Christmas and New Year.

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  21. It's good that you responded with kindness...I'm sure he would have felt like a real idiot. Love the cranberry mincemeat in the brioche rolls...a fantastic idea. I'm sure they didn't last long! All the best for the holiday season and 2010.

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  22. mmm this looks so lush and perfect for Christmas. glad Hilda took you to Waitrose. Waitrose and M&S never let us down :) Happy Christmas. hope you and your family have the most splendid one ever xx

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  23. Oh these do look wonderfully homey and good! :-) Way to smile at that dreadful man - I'm sure he will be much nicer from now on. :-)

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  24. Loved the middle finger story Meeta, and could picturise you smiling back at him across the veggies...har har har! Way to go girl. That's the way, aha aha, I like it!!
    Great idea about using the mincemeat in brioche... happy holidays! Got your photo card in the mail this afternoon. Just beautiful!
    HUGS and KISSES my sweet. Here's to a wonderful 2010!

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  25. :-D at the kiss and the finger.. I don't think I would have done the kiss; i lose control.

    Have a lovely lovely holiday and fab year Meeta.. to you and your loved ones from our family!

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  26. So beautiful! Perfect for Christmas morning. I hope you have a very happy holiday!

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  27. lovely looking rolls meeta. mincemeat is my favourite christmas tradition and these would be just as lovely as mince pies, i'm sure!

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Thank you for visiting What's For Lunch, Honey? and taking time to browse through my recipes, listen to my ramblings and enjoy my photographs. I appreciate all your comments, feedback and input. I will answer your questions to my best knowledge and respond to your comments as soon as possible.

In the meantime I hope you enjoy your stay here and that I was able to make this an experience for your senses.

Hugs
Meeta