Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Christmas Chelsea Buns.
What a week it has been – total chaos. First my laptop went bang, then I couldn’t get into the admin section of my website (thanks to Andrew for fixing), then found out I’m in hospital again next week having surgery on my hand. Of course it is my right hand and I have everyone round to mine for Christmas dinner – I will definitely be relying on my Christmas helpers this year in the kitchen. So this week has been a mixture of mad panic trying to finish up at work and get ready for Christmas before I’m out of action next week. It has also been great fun though with a number of Christmas parties and catching up with friends along the way.
So in the midst of all my drama here is a lovely Christmas recipe for Christmas Chelsea buns filled with delicious mincemeat for that festive twist.
If you like this recipe for Gluten and Dairy Free Christmas Chelsea Buns then you might like to try one of my other ideas:
- Go traditional with my Gluten and Dairy Free Crusty Cob
- Go autumnal with my Gluten and Dairy Free Cinnamon Pumpkin Tear & Share Bread
- Get in a twist with my Gluten and Dairy Free Challah Bread
- Go sweet with my Gluten and Dairy Free Cinnamon, Lemon & Raisin Sour Dough
More Recipes Please!
Like me, you may also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Gluten and Dairy Free Christmas Chelsea Buns
Looking for a fun breakfast for Christmas day? Try recipe for Gluten and Dairy Free Christmas Chelsea Buns.
For the dough:
For the filling and glaze:
Place all the ingredients for the dough in a large bowl and mix until it forms a smooth dough. Knead the dough by hand for about 8 minutes or with a dough hook on an electric mixer for 5 minutes.
Cover the dough and leave to rise in a warm place for about 40 minutes. Knead the dough for one minute.
Return to the bowl, cover and leave to rise for another 40 minutes. Knead the dough for one minute.
Roll the dough into a rectangle until it is about 1/2cm thick. Cover the dough with mincemeat. Roll up starting with the short edge.
Slice into 12 buns and place on a baking sheet. Preheat the oven to 180 oC. Leave to rise for 20 minutes.
Brush with the beaten egg and bake in the centre of the oven for 20 minutes.
Allow to cool. Mix together the icing sugar and water and drizzle over the buns.