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Mincemeat Plait (Vegan)

Easy bread dough filled with fruity mincemeat

Course Dessert
Cuisine British
Keyword Bread
Prep Time 30 minutes
Cook Time 15 minutes
Resting time 30 minutes
Total Time 1 hour 15 minutes
Servings 6
Author thebakingexplorer


  • 200 g Strong White Bread Flour
  • A Pinch of Salt
  • 7 g sachet Fast action dried yeast
  • 200 ml + 1/2 tbsp Almond milk
  • 1/2 tbsp Light brown sugar
  • 1 1/2 tsp Vanilla extract
  • 2 tbsp Olive oil
  • 2 tbsp Dairy free margarine
  • 2 tbsp Dark brown sugar
  • 1 tbsp Ground cinnamon
  • 50 g Icing sugar
  • 200 g Mincemeat


  1. Put the strong white bread flour, salt and fast action yeast into a bowl, making sure to keep the salt and yeast on separate sides of the bowl, then mix it all together

  2. Warm the 200ml of almond milk in a pan with the light brown sugar and 1/2 tsp of the vanilla extract. Only let it get hot enough so you can still hold your finger in it. Then whisk in the olive oil

  3. In a food mixer fitted with a dough hook mix the flour and milk mixtures together for 6 minutes. Then put the dough into an oiled bowl, cover it and leave it to rise in a warm place for 30 minutes

  4. Pre-heat your oven to 220C/200C Fan/425F/Gas Mark 7

  5. Flour your work surface and roll the dough out in a rectangular shape. In a bowl mix together the ground cinnamon and dark brown sugar

  6. Melt the margarine and brush most of it (reserve a little) all over the dough, then sprinkle the cinnamon mixture all over it

  7. Spread the mincemeat over the doughRoll the dough into a sausage shape, cut it in half, attach it at the top then twist the two halves together. Place it on a lined baking tray and bake for 15 minutes

  8. While it's baking make a glaze from the icing sugar, 1 tsp of the vanilla extract and 1/2 tbsp of the almond milk

  9. As soon as the plait comes out of the oven, cover it in the glaze then leave it to cool. Slice to serve