I really love mince pies and finding new ways to eat mincemeat is definitely high on my list of priorities in December. My favourite kind of mincemeat is the luxury versions that are laced with brandy and/or port, as they give it that intense richness. I've never made my own mincemeat as I really think you can buy such good quality tasting versions in the shops. If you love mincemeat as much as I do, you'll also love my Mince Pie Cupcakes With Brandy Buttercream and my Mince Pie Bakewell Squares.
I've been kindly given a subscription to Vegetarian Living Magazine by PocketMags and I found this recipe inside. I was immediately drawn to it, plus I had some fast action yeast to use up. I really don't make bread enough as it can be time consuming, but this recipe is quick enough to make in an evening.
I started by putting 200g strong white bread flour, a pinch of salt and a 7g sachet of fast action yeast into a bowl. I made sure to keep the salt and yeast separate, then mixed everything together.
I warmed up 200ml almond milk in a pan with 1/2 tbsp light brown sugar and 1/2 tsp vanilla extract. I only let it get hot enough so I could still hold my finger in it. I then whisked in 2 tbsp olive oil.
In a food mixer fitted with a dough hook I mixed the flour and milk mixture together for 6 minutes. I put the dough into an oiled bowl, covered it and left it to rise for 30 minutes.
I floured my Joseph Joseph Roll Up Non-Slip Silicone Pastry Mat and rolled the dough out in a rectangular shape.
I melted 2 tbsp melted margarine (dairy free if you want this recipe to be vegan) and brushed most of it all over the dough, then I sprinkled over a mixture of 1 tbsp ground cinnamon and 2 tbsp dark brown sugar all over it.
I used a luxury jar of mincemeat (make sure it's vegetarian as mincemeat can contain suet) and spread 200g of it over the dough.
I rolled the dough into a sausage shape, cut it in half, attached it at the top then twisted the two halves together. I placed it on a lined baking tray and baked it on 220C/200C Fan/425F/Gas Mark 7 for 15 minutes.
I made a glaze from 50g icing sugar, 1 tsp vanilla extract and 1/2 tbsp almond milk. It smelt so good!
As soon as the plait came out of the oven, I covered it in the glaze then left it to cool.
This bake was so yummy, the glaze on top sounds so simple but it's incredibly delicious! I'm not a vegan, but it's great to learn an easy vegan friendly recipe for the festive season that tastes amazing and will cater for friends who follow a vegan diet. Also it feels like a much healthier recipe as it doesn't use any butter or other high fat dairy products.
I'm linking this up with The Food Calendar hosted by Charlotte's Lively Kitchen.
And with Free From Fridays hosted by the Free From Farmhouse.
And with The No Waste Food Challenge hosted by Elizabeth's Kitchen Diary as I used up some fast action yeast and some bread flour that were nearly out of date in this recipe.
And to Healthy Vegan Fridays hosted by Rock My Vegan Socks.
NB. I have received the subscription to Vegetarian Living Magazine and the Joseph Joseph product free of charge, all opinions are my own.
Mincemeat Plait (Vegan)
- 200g Strong White Bread Flour
- A Pinch of Salt
- 7g sachet Fast action dried yeast
- 200ml + 1/2 tbsp Almond milk
- 1/2 tbsp Light brown sugar
- 1 1/2 tsp Vanilla extract
- 2 tbsp Olive oil
- 2 tbsp Dairy free margarine
- 2 tbsp Dark brown sugar
- 1 tbsp Ground cinnamon
- 50g Icing sugar
- 200g Mincemeat
Put the strong white bread flour, salt and fast action yeast into a bowl, making sure to keep the salt and yeast on separate sides of the bowl, then mix it all togetherWarm the 200ml of almond milk in a pan with the light brown sugar and 1/2 tsp of the vanilla extract. Only let it get hot enough so you can still hold your finger in it. Then whisk in the olive oilIn a food mixer fitted with a dough hook mix the flour and milk mixtures together for 6 minutes. Then put the dough into an oiled bowl, cover it and leave it to rise in a warm place for 30 minutesFlour your work surface and roll the dough out in a rectangular shape. In a bowl mix together the ground cinnamon and dark brown sugarMelt the margarine and brush most of it (reserve a little) all over the dough, then sprinkle the cinnamon mixture all over itSpread the mincemeat over the doughRoll the dough into a sausage shape, cut it in half, attach it at the top then twist the two halves together. Place it on a lined baking tray and bake it on 220C/200C Fan/425F/Gas Mark 7 for 15 minutesWhile it's baking make a glaze from the icing sugar, 1 tsp of the vanilla extract and 1/2 tbsp of the almond milkAs soon as the plait comes out of the oven, cover it in the glaze then leave it to cool. Slice to serve