Mince pie babka

This delicious sweet treat uses the same dough recipe as my Pumpkin Spiced Rolls and Chelsea Buns. It's a great recipe, and so easy to adapt – you can fill it with Nutella and chopped nuts, fruit jams, or simply cinnamon, sugar, and butter.

Be careful not to allow the dough to over-prove, especially on your second proving, as this will leave you with a dry, airy bread. One hour per prove in a warm place or proving drawer is plenty.

The frosting is not essential, but I love it!

SERVES:
approx 12

Ingredients
Instructions

Ingredients

For the dough

350g 00 flour, plus extra for dusting

50g coconut or soft brown sugar

1 tsp vanilla extract

1 tsp ground cinnamon

7g sachet dried yeast

30g vegan butter, melted

Pinch of salt

200ml oat milk, at room temperature

For the filling

1 cup shop-bought mincemeat

For the glaze

2 tbsp maple syrup

1 tsp vanilla-bean paste

For the frosting

1 cup icing sugar

2-3 tbsp maple syrup

Instructions

Combine all the dough ingredients, using either an electric mixer or a wooden spoon, until you have a sticky dough.
Using your mixer's dough hook, knead the dough for around 10 mins, or knead by hand. The dough is ready when it's firm, and it passes the windowpane test – when you take a small lump, it will stretch until you can see the light through it.
Turn the dough out onto a surface lightly dusted with flour, and shape into a ball. Place it in a lightly dusted bowl and cover with cling film or a tea towel. Set aside somewhere warm for 1 hour, or until the dough has doubled in size.
Lightly grease a 3lb loaf tin, and line it with a with a strip of baking paper long enough to overhang the long edges of the pan.
Once the dough is ready, remove it from the bowl and place it on a lightly dusted surface. Roll it into a large rectangle about 0.5 cm thick.
Spread 1 cup of mincemeat evenly over the dough, then roll it up lengthways into a fairly tight sausage.
Using a sharp knife, cut the sausage in half lengthways, and twist the two pieces over one another like a rope. Pinch the ends and place the babka into the loaf tin – it should fit quite snugly.
Cover with a tea towel and leave in a warm place or proving drawer for a further hour. 15 mins before it's ready, preheat the oven to 180°C/fan 160°C/Gas 4.
Once the dough has had its final prove, place the babka in the preheated oven and bake for about 15-20 mins, until golden.
While it's cooking, mix together the maple syrup and vanilla, and set aside.
Combine the icing sugar with the maple syrup for the frosting, carefully adding the syrup until you reach your desired consistency. You want to be able to drizzle it, without it being too thin.
Remove the cooked babka from the oven and liberally brush over the maple syrup and vanilla glaze.
Allow the babka to cool in the tin for 30 mins before turning it out and drizzling with the maple syrup frosting.
Slice, or tear and share, and enjoy with a cup of tea or mulled wine.