Cinnamon Mince Pie Buns

Holidays are hard work.

It’s also wonderful and magical, especially when you have kids, but it can be stressful and, for some, a sad and lonely time. 

If you have family abroad then Christmas time can make you extremely home sick.

I miss my parents, family and friends, the traditions – like Lucia, but also the Christmas food and all familiar smells.

Cinnamon, cloves, church candles, Star anise, Saffron buns, Julmust, Janssson’s Frestelse, Sill in all different varieties (pickled herring), Julmust, Gingerbread, oranges and clementines.

My parents have been staying with us for a week. They are over visiting the U.K. firstly to watch Jackson perform in his very first Shakespeare play, but also to spend some time with us before Christmas.

For our special Sunday mini Christmas, or “Lill Jul”,  I got to trial a recipe I’ve been dying to try. 

The ultimate Swenglish recipe I suppose – my Cinnamon Mince Pie Buns. 

The first batch came out a bit burned (the oven was too hot), and the second batch I added too much Mince mixture to, but they still tasted nice so I was hopeful.

I made my third batch this morning and they came out beautifully golden, and, I’m happy to say, scrummy to eat. 

Here’s the recipe I used: 

Jessica’s Cinnamon Mince Pie Buns

You’ll need:

A bowl for the dough

Little bowl for the filling mixture

Pot to heat the milk and margarine 

Time: About 2 hours 30 minutes 

Dough

  • 50g fresh yeast
  • 8 dl plain flour 
  • 50 g margarine 
  • 3 dl milk
  • 1/2 dl caster sugar 
  • 1 pinch of salt 

Filling 

  • 50 g margarine 
  • 2 tsp cinnamon 
  • 1/2 dl caster sugar 
  •  4 tbsp Mince Mixture 

Garnish 

  • 1 egg or milk
  •  Pearl sugar 

Make the Dough:

Crumble the yeast and put in a bowl.  Melt the margarine in a pot and add the milk. Warm the milk mixture until 37°C. Now pour some of the mixture over the dough and gently stir until the yeast has dissolved. 

Add the remainder of the milk mixture, sugar, salt and about 6 1/2 dl flour. (You’ll add the rest later when working the dough)

Start working the dough, either by hand or by using a machine. (Start with paddle and change for the hook attachment as you gradually add the flour) 

The dough is ready when it’s silky smooth and not sticking to the sides of the bowl. 

Put a cloth over the bowl and let the dough rest for about 30 min.

For the Filling: 

Cream your sugar and cinnamon with the margarine until you get a fine paste.

Once proved, start working your dough again. Add the remaining flour, little by little. Feel your way here; if you add too much flour your cinnamon buns will end up too dry. 

Cut the dough into two. Now roll each piece into a rectangular shape.

Add your cinnamon paste and your mince mixture. 

I added about two tablespoons for each dough.

From the longer side, roll each dough into a cylinder shape. Use a sharp knife to cut 2 cm thick pieces.

Put your cut pieces, either in paper bun cups or straight onto a tray with baking paper. 

Cover your Cinnamon Mince Pie Buns and let them prove for about 20 min. (They should double in size) 

Brush your buns with the whisked egg or milk and sprinkle the pearl sugar on top. 

Bake your buns in a very hot oven (250°C, 200°C for about 8 mins or until golden brown. 

Place on a rack to cool. ENJOY. 

God Jul ❤️ Merry Merry 

Love, Jess

How to make Jansson’s Frestelse

Christmas is less than 10 weeks away.

We’re in Christmas prep mode in our house. (Yeah, no. Mainly me. I am in prep mode. Kids and husband are blissfully unaware)

I’ve bought most of the presents, planned the advent calendar, what decorations to make and use, drinks and food menus and the colour scheme on the tree. 

With age I’ve come to realise that I may just be a teeny tiny bit OCD when it comes to Christmas and especially when it comes to decorating the tree… 

But I digress. 

So you may have noticed that I like food. 

I like discussing food, watching programmes of people like Nigella and Gordon making it, looking at pictures of food, food competition programmes, cooking myself but also eating it. 

For me, food plays a major role in making Christmas magical. 

And for a Swede living in the UK, Swedish Christmas food become extra important. It’s nostalgia, cosy, familiar… it’s Yule. 

I order my Swedish Christmas food from Totally Swedish and the Swedish Shop on Ocado online every year. 

There has to be a Christmas Ham, Julmust (a special soft drink), meatballs, prinskorv (mini sausages), my Swedish Sticky Ribs and Jansson.

Heck. I’d even go so far as to say I’d try making ”Dopp i grytan”, just to feel extra Christmassy. 

(Even though, like Lena in Svensson, Svensson I know that no one would eat from the pot anyway) 

For those of you who haven’t tried it Janssson’s Frestelse is a traditional Swedish Potato Gratin dish. But tastier.

Since I want to avoid any disasters on the actual day, I trial the food in the weeks leading up to on Christmas Eve and Day. (The Swedes celebrate on the 24th – more on that in another post!).

This week I’ve made Janssson’s Frestelse and I’d like to share my recipe with you. 

Janssson’s frestelse is traditionally made of potatoes, onions, *pickled sprats, bread crumbs and cream. 

For my version, I’ve added some shallots as I think it really complements the dish.

You will need: 

  • 1 1/2 kg potatoes – the waxy kind (Maris Piper or King Edward)
  • 2 big yellow onions and 1 shallot onion
  • Proper butter (for frying and to dollop on top of gratin before cooking)”
  • Pinch of cinnamon
  • 1 tin sprats (à 100 g)
  • 4 dl double cream
  • 2 dl milk
  • Plenty of breadcrumbs to cover the dish (about 2 tbls)
  • Sugar (for caramelising the onions) 
  • Deep oven dish, smothered in butter
  • Pot to boil your double cream and milk 
  • Salt and Pepper to taste

Preheat oven to 160˚C. (fan assisted) 

Peel the onions, shallots and potatoes. Slice the onion thinly, chop the shallots very fine and fry them in the butter. Add the sugar to caramelise. Add a pinch of cinnamon.

Cut the potatoes into thin strips

Potato on a board
Sliced potato

Take out your sprats and lay them to one side. Take the juices and put into a bowl. You will mix in the sprat juices with the milk and cream later on. 

Now layer your onions, potatoes and sprat fillets in a deep dish – sort of like you would a lasagne. 

Start and end with a layer of potato. 

Milk and cream summering

Heat your milk and double creme on a gentle heat on your stove. Let it simmer for a minute then take away from the heat. Mix in the sprat juices. 

Pour the liquid over your potato and onion dish. Add the breadcrumbs over the top and add small knobs of butter on top. The butter will bring some extra crunch and tastiness to the dish. 

Bake in the lower part of your oven for about an 1 hour, 1 1/2. 

Janssons Frestelse

The potatoes should be soft, the milky cream should be reduced and the top a lovely light brow colour.

(If you find that your dish is getting too dark then put some foil on top to stop it from burning.)

Sprats

*if you’re not a fish fan, then you can leave this item out, but as the sprats and its juices gives the dish its saltiness you’d have to balance the dish well when seasoning 

Enjoy!