Mincemeat Bread Wreath
Cook time: 
Total time: 
Serves: 12
  • 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
  • *Filling*
  • 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
  • *Decoration*
  • 100g icing sugar
  • cold water - enough to make a thick paste (so add a few drops at a time)
  • flaked almonds
  1. *To make the dough*
  2. 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)
  3. 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.
  4. 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.
  5. 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
  6. Pre heat the oven to 180oC / 160oC (fan)
  7. Spread all of the filling ingredients over the dough
  8. Now roll the dough up into a large sausage shape
  9. Cut off the ends (which are usually mis-shapen and have no filling inside anyway)
  10. Using a share knife cut off slices of the dough about 2 inches thick
  11. 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.
  12. Bake in the oven for approx 30-35 minutes until cooked and lightly golden brown I colour
  13. Leave to cool for about 30 minutes,and then carefully remove from your tin/tray not your serving plate/board
  14. 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.
  15. Enjoy
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2017/12/mincemeat-festive-wreath.html