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Brioche mince pies
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Total Time:
1 hour 25 minutes
Indulgent brioche buns filled with creamy custard, mince pie crumble, and topped with a buttery shortbread star. Guaranteed to disappear in no time!
Ingredients:
  • vegetable oil for greasing
  • 12 g sea salt
  • 80 g caster sugar
  • 16 g yeast
  • 8 large free-range eggs
  • 300 g strong flour
  • 280 g plain flour plus extra if needed
  • 285 g unsalted butter (at room temperature)
  • 150 g unsalted butter
  • 75 g caster sugar plus extra for sprinkling
  • 1 vanilla pod
  • 225 g plain flour
  • 250 g whole milk
  • 200 g double cream
  • ¼ of a cinnamon stick
  • 2 large free-range eggs
  • 30 g cornflour
  • 500 g jar of mincemeat
  • 100 g plain flour
  • 50 g unsalted butter
  • 50 g demerara sugar
Instructions:
  • Prepare the brioche dough by combining salt, sugar, yeast, 6 eggs, both flours, and 85ml of tepid water in a stand mixer bowl. Mix with the dough-hook attachment on low speed for about 3 minutes until fully combined. Increase the speed slightly until the dough pulls away from the sides of the bowl. Let the dough rest for 5 minutes, then gradually add the butter. Transfer the dough to an oiled bowl, cover, and let it rise at room temperature for about 40 minutes until doubled in size. Refrigerate the dough for 4 hours. For the shortbread, cream butter, sugar, and vanilla until fluffy, then mix in the flour to form a dough. Roll out the dough, chill, and cut out 24 biscuits. Bake at 160ºC for 10-12 minutes until golden. For the crème pâtissière, heat milk, cream, and cinnamon. Whisk eggs, sugar, and cornflour, then mix with the hot cream. Cook until thickened, then chill. Shape the brioche dough into golf ball-sized balls and let rise for 25 minutes. Preheat the oven to 180ºC. Make the crumble topping and gently shape the dough into donut shapes. Fill each with crème pâtissière and mincemeat, glaze with egg wash, sprinkle with crumble, and bake for 12-15 minutes. Top with shortbread shapes and serve.

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