Cranberry Port Mincemeat Brioche Rolls

Recipe from What's For Lunch, Honey?


For the dough

400g all-purpose flour
1 packet (7g) dry yeast
1/4 l milk 
75g butter
100g sugar
1 vanilla bean – insides scraped
1 egg

300g cranberry mincemeat – see recipe here. Substitute brandy with port wine. 


  1. To make the brioche dough mix together the yeast and flour in a bowl.

  2. In a saucepan gently heat the milk,with the vanilla bean and the innards and butter. Set aside to steep. Pour luke warm butter-vanilla milk into the flour and add the sugar and egg. Either using the hooks on your electric mixer or your hands knead into a smooth and sticky dough. Then cover with a damp cloth and place in a dry warm place for 40 minutes until the dough rises to double it’s volume.

  3. In the meantime preheat oven to 200 degrees C and line a baking tray with some baking paper.

  4. Transfer the dough to a floured surface and knead for a bit, then roll into a rectangle approx. 30 x 35 cm.

  5. Spread the cranberry port mincemeat leaving approx. 1 cm free around the edges. Then roll the dough from the long side into a log shaped roll. With a serrated knife cut slices about 3 cm thick.

  6. Place each roll on the tray and leave to rise for 15-20 minutes. Bake in the oven for 20 minutes. Take out and allow to cool on a wire rack.

Serving Tip:

You can sieve some powdered sugar on top or make a glaze using 75g icing sugar and mixing it with 2 tablespoons water then brushing the glaze on the completely cooled rolls. You can simply sprinkle with large sugar crystals like did.