Recipe: Christmas morning mincemeat cinammon rolls by Figbar
PUBLISHED: 14:01 04 December 2017
Winners of the Best Newcomer award, sponsored by Zaks, Figbar is a dessert lover’s delight – and at Christmas it blends traditions from both sides of the Atlantic
Since opening last year, Figbar has been a must-visit destination for dessert-loving foodies in Norwich – and if you can’t indulge your sweet tooth at Christmas, when can you? Run by husband and wife team Jaime and Stephanie Garbutt, the restaurant’s menu is a blend of taste and food science focusing on inventive, delicious and exciting desserts.
“Growing up, Christmas was full of family traditions for both Jaime and me. Now, with two young children, and spending alternate Christmases on different continents, we’ve found ways to combine our favourite memories no matter where we celebrate,” says Stephanie. “I’m from the USA and one of the best things for me growing up were fresh, homemade cinnamon rolls on Christmas morning. For Jaime, it was making mince pies with his younger brothers and leaving them out for Santa. For our children, we have intertwined these memories so on Christmas Eve, we prepare mincemeat cinnamon rolls together and leave them to rise overnight to bake early Christmas morning. It’s the most delicious family time.”
Recipe: Christmas Morning Mincemeat Cinnamon Rolls
- 550g bread flour
- 2 eggs
- 60g butter, softened
- 230g milk, warmed
- 1tsp salt
- 90g caster sugar
- 1 x 7g package fast acting yeast
- 200g pre-soaked dried fruit
- 3tsp cinnamon
- 2tsp mixed spice
- zest of 2 oranges
- 1tbsp dark rum
- 200g light brown sugar
- 100g butter, softened
- egg yolk
- 50g butter
- 250g cream cheese
- 100g icing sugar
- 50g rum
1. Mix all the dough ingredients in an electric mixer using the dough hook attachment. Mix for 10 minutes until a soft, pliable dough forms. Cover and place in refrigerator for 1 hour. To make the filling, combine the fruit, 2tsp of the cinnamon, mixed spice, orange zest, and rum in a bowl and mix. In a small bowl, combine the light brown sugar and 1tsp cinnamon.
2. Once chilled, roll out dough into a 40cm x 30cm rectangle (½ cm thick). Smear the dough with 100g softened butter. Cover it in the cinnamon and brown sugar mix, then the fruit mixture. Roll tightly into a large sausage shape, brush bottom seam with egg yolk and roll closed. Slice into 2.5cm rounds, place on a lined baking sheet with a bit of space between as they will expand. Cover with cling film and leave in a warm place for 30 minutes while they double.
3. Bake in a pre-warmed 180°C oven for approximately 30 minutes until golden brown. Meanwhile, combine the butter, cream cheese, icing sugar and rum and mix to form the icing. Once cooked, slather the rolls in the icing and serve warm from the oven.
Figbar, 23 St John Maddermarket, Norwich, NR2 1DN, www.figbarnorwich.com