A delicious Mincemeat Festive Wreath made from pizza dough. Filled with mincemeat, apple, stem ginger and flaked almonds, this would be perfect served as breakfast on Christmas Day.
This Mincemeat Festive Wreath is actually made from pizza dough, with some spices added to the dough. It is then filled with mincemeat, juicy apple chunks, stem ginger, together with some flaked almonds. Additionally, the filled dough is rolled up and sliced to make pinwheels. Finally, it is placed inside a baking tin to make a wreath shape.
Breakfast on Christmas Day is usually bit of a rush, owing to an early, but lazy start to the day. As soon as the presents are opened, it is time to head into the kitchen to prepare dinner. Therefore, I usually end up grabbing a mince pie and/or some chocolates, and that is all I eat until lunchtime.
Previously, I have made chocolate filled pizza pinwheels before, and ultimately, pizza dough is bread and can be filled with anything really. Therefore, I decided to try it using mincemeat and some other tasty filling ingredients which would make for a delicious breakfast on Christmas Day.
Being Christmas, the mincemeat pizza had to look festive, and making it look like a wreath was the way to achieve this. Furthermore by doing this , the finished wreath becomes a tear and share bread.
The dough was made in a Kenwood Chef Elite, which pummelled the ingredients into a perfect dough very quickly. In addition, please find below a video showing how to recreate this recipe at home:
Once baked and cooled, the mincemeat festive wreath is decorated with icing and more flaked almonds. Of course being Christmas, adding a sprig of holly for decoration is essential.
Ultimately, this Mincemeat Festive Wreath is best served on the day it is baked. However, it could be reheated in the oven on a low temperature for a few minutes the next day, to freshen it up again.
Perfect for a festive breakfast to to mention served as an afternoon treat when you have visitors. Moreover, this tear and share bread wreath is filled with all the scrumptious Christmas flavours that you usually expect inside a mince pie.
Here is the recipe for this Mincemeat Festive Wreath:
- 500g strong white bread flour
- 1 tsp sea salt
- 1 x 7 g dried yeast sachet
- 1 tbsp golden syrup
- 1-2 tsp mixed spice (depending how much spice flavour you like)
- 2 tbsp olive oil
- 325ml luke warm water
- 1 jar of mincemeat
- 1 eating apple, finely sliced and chopped
- 1-2 handfuls flaked almonds
- 2 tsp stem ginger, thinly diced
- 2 tsp dark brown sugar
- 100g icing sugar
- cold water - enough to make a thick paste (so add a few drops at a time)
- flaked almonds
- *To make the dough*
- Place all of the ingredients into a large bowl - I use my Kenwood Chef Elite mixer so I use that bowl (but you can of course make this by hand)
- Use the dough hook attachment and mix well to form a soft dough and let the hook knead the dough for about five minutes, until it is silky smooth and elastic.
- Transfer to a clean bowl that has been very lightly greased with oil, cover with a damp tea towel (or clingfilm) and leave to rise for about 1½ hours, until doubled in size.
- Once the dough has risen, knock it back, and scatter some flour onto a clean work surface and then roll the dough out to make a large square shape
- Pre heat the oven to 180oC / 160oC (fan)
- Spread all of the filling ingredients over the dough
- Now roll the dough up into a large sausage shape
- Cut off the ends (which are usually mis-shapen and have no filling inside anyway)
- Using a share knife cut off slices of the dough about 2 inches thick
- I used a 10 inch loose bottom ring cake tin to make my wreath shape,but you could just make a circle on a baking tray . So I lightly greased and floured my tin, and then I placed each slice into my tin to make a circle.
- Bake in the oven for approx 30-35 minutes until cooked and lightly golden brown I colour
- Leave to cool for about 30 minutes,and then carefully remove from your tin/tray not your serving plate/board
- Make your icing fairly thick and place it in to a piping bag (or you could just use a spoon to drizzle if you prefer), and pipe all over the wreath generously. Add some flaked almonds and a spit of holly (optional) for a final festive flourish.
Bake of the Week
Thank you to:
Cat and her delicious Nutella Pinwheels
Kat’s gorgeous Candy Cane (No Bake) Cheesecake
Jo’s Almondy Mince Pies
Jacqueline for her gorgeous Chocolate Yule Log
Finally, my own Candy Cane White Chocolate Cheesecake
The Bake of the week this week is Jacqueline’s Chocolate Yule log . It had to be this cake because of the childhood memories it evokes. Moreover, look at how indulgent and fabulous it looks.
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The new linky opens every Thursday with a new Roundup, hosted by myself and Helen . The bakes linked up will be shared widely across Twitter, Pinterest, Stumble Upon, Facebook (when possible) & G+ . Also, all linked up bakes will have a link in the following week’s roundup and comments. If you can, please visit a couple of other entrants and let them know where you found them by leaving #BakeoftheWeek.
Furthermore, there is now a Bake of the Week Facebook group . Anyone with an interest in baking is invited to to join. We hope to build a real community of like-minded bakers from all areas. You don’t need to be a professional – Newbie questions are totally welcome. It is a safe place where no question is too basic or advanced. The link to add yourself is HERE
Please do link up your new #BakeoftheWeek here:
I have been sent a Kenwood Chef Elite for the purpose of reviewing it while baking some festive themed recipes.