Brioche mincemeat doughnuts – A sweet buttery brioche dough stuffed with fruity mincemeat and coated in a spiced sugar flavored with cinnamon, nutmeg and cloves.
My guess is that anyone who’s organised and into a bit of seasonal baking already has their Christmas confectionary well under way. Cakes already made and probably iced, while Christmas pudding are left maturing for the big day. All that’s left is to make an alternative dessert for the punters who don’t like pudding (there’s always a few) and of course the mince pies.
I’ve got to put my hand up and admit I’ve never made a Christmas cake and I can count on one hand the number of times I’ve cooked a pudding. Mince pies however are definitely my thing. In every restaurant I’ve worked in down the years they’d be on the menu for the month of December. Either a mini version served as a petit four with coffee or full size as a proper dessert….warm from the oven with lashings of cream, custard, or my personal favourite smooth vanilla ice cream.
If you’re a mince-pie maker chances are you might have a little of that spiced mince meat left over from a batch of pies or you might like to do something a little different with it for a change. If so, then this brioche mincemeat doughnut recipe is for you. It’s a culmination of three of my favourite foods. Buttery soft brioche, spicy mince-pie filling, and filled fritter doughnuts….