Mince pie donuts blend the holiday spirits of Chanukah and Xmas into one tasty treat, offering a fun twist on traditional flavours with their spiced fruity filling encased in soft and delicious dough.
Wondering what to serve when Chanukah falls on December 25?
Look no further – mince pie donuts are the delightful answer to your culinary conundrum!
This year (2024) we light the first Chanukah candle on Xmas day, so if ever there was a time to combine Jewish traditions with British festive fare, this is it. And what could be nicer than a classic Chanukah donut, filled with oozy, boozy, warm mince pie filling? Yum!
The Origins of Mince Pie and Doughnuts
Mince pies and doughnuts (soufganiot) each have a rich history steeped in tradition and celebration, making them staples in their respective holiday festivities. Mince pies can trace their history back to medieval Britain. They were originally filled with spiced meat and dried fruits – a flavourful treat symbolising the sweetness and indulgence of the season. Over the centuries, the recipe evolved, the meat was lost, and they transformed into the sweet and spicy, fruit-filled morsels we know today.
Doughnuts on the other hand, with disputed origins claimed by multiple countries, have nevertheless become a universal delight. However, it’s the Jewish festival of Chanukah that elevates doughnuts – sufganiyot in Hebrew – from a simple sugary bite to a symbol of survival and celebration, commemorating the miraculous oil that burned for eight days and nights.
Two distinct confections – one representing the warmth and generosity of Christmas and the other the resilience and joy of Chanukah – have now been joined together to create mince pie donuts! They are a scrumptious blend of cultural traditions and flavours.
Making Mince Pie Donuts
To make this sweet treat work, I needed to find the perfect balance between the rich, spiced mince pie filling and the light, airy texture of a traditional doughnut. The dough needed to be robust enough to contain the succulent filling without becoming soggy, but soft enough to still have that perfect texture when bitten.
The final recipe features a soft, buttery doughnut dough filled with a warm fruity mincemeat filling, steeped in a splash of festive liqueur. With a coating of sparkling sugar, it’ll leave you licking your lips after every bite!
Baked not fried?!
These doughnuts are baked to golden perfection, then brushed with melted butter and rolled in sugar. While their fried cousins are best eaten immediately, these baked donuts can be made ahead, and will retain their beautiful exterior and fluffy texture for up to 24 hours.
I did consider brushing them with olive oil, as a nod to the Chanukah tradition. However I opted for butter on the grounds of flavour, and it certainly does taste delicious! If you try these with oil, please let me know how they turn out.
Filling the donuts
Unlike jam – the traditional filling for soufganiot – fruity mincemeat does not flow easily through a piping bag! I tried to use one, but the chunky raisins and other dried fruits kept clogging up the nozzle.
So instead, I carefully spooned some warm filling into each doughnut. Simply cut an X in the top, then spoon in the fruity mincemeat filling until your donut is bursting with rich and delicious festive flavours.
Ingredients in mince pie doughnuts
These scrumptious treats can be made from basic store cupboard ingredients, with the addition of mince pie filling (mincemeat). To make the doughnuts you will need:
- Strong flour (bread flour)
- Plain white flour – also called all-purpose flour
- Sugar
- Instant dry yeast – for light and fluffy donuts
- Pinch of salt
- Butter – or you can use margarine to make this parve/vegan/dairy-free, but the flavour is better with butter!
- Milk or plant-based milk – again, if you want these to be parve/vegan/dairy-free.
You’ll also need ready prepared fruit mincemeat (mince pie filling) to fill your doughnuts, and an optional splash of booze or juice to achieve the right consistency .
Kosher fruit mincemeat
With regards mince pie filling, Safari brand “Fruit Mince Meat” is kosher (with a Cape Town Beth Din hechsher). You can find it in Jewish shops and also online. It’s a South African product, and is also available in some specialist South African shops. Of course you can also make your own mincemeat. I have a quick recipe here, or you might like this one which is made in a slow cooker.
How to Make Your Mince Pie Donuts
Making your own mince pie donuts at home is a surprisingly easy and enjoyable task. It can be broken down into a few stages:
- Gather the dough ingredients, and combine in a stand mixer for 6-10 minutes to form a soft dough. Cover and leave to rise for 45 minutes.
- Cook the mince pie filling. Normally mincemeat is cooked inside a pie in the oven. But in this case you simply need to simmer it in a saucepan for a few minutes, then set aside.
- Briefly knead the rested dough and divide into eight equal pieces. Roll each into a ball, place on a lined baking sheet, cover and leave to rise.
- Preheat the oven to 220°C. Bake the doughnuts for 8-10 minutes until a rich brown colour, turning the tray around halfway for even baking.
- Brush the hot doughnuts with melted butter and roll in sugar.
- Spoon the filling into your mince pie doughnuts. Eat and enjoy!
Festive fusion!
I love these mince pie doughnuts, because not only are they absolutely delicious, they embody the joyous fusion of British and Jewish culture and traditions.
These delectable desserts conjure the best of Chanukah and Christmas in every single bite. They are a delicious way to celebrate, inviting us to embrace and enjoy all the flavours of the season.
So whatever you’re celebrating, I hope it’s a good one! Merry Chanukah, Happy Christmas, Good Yule, and a Jolly festive season to us all!
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📖 Recipe
Mince pie soufganiot (donuts)
Ingredients
- 70 g strong (bread) flour
- 70 g plain flour (all purpose flour)
- 15 g sugar
- pinch salt
- 1½ teaspoon dry active yeast (instant or quick yeast)
- 65 ml milk or plant-based alternative (I use oat)
- 25 g butter or margarine
For the mince pie filling
- 125 g readymade fruit mincemeat
- 1 tablespoon kiddush wine, brandy, rum or orange juice (optional)
For the butter and sugar coating
- 25 g butter, melted
- 45 g granulated sugar
Instructions
To make the dough
- 70 g (4/7 cups) strong (bread) flour, 70 g (4/7 cups) plain flour, 15 g (1 ¼ tablespoon) sugar, pinch salt, 1½ tsp dry active yeastPut both the flours, the sugar, salt and yeast in the bowl of a stand mixer, and briefly combine.
- 65 ml (¼ cups) milk or plant-based alternative (I use oat), 25 g (1 ⅘ tablespoon) butter or margarinePut the milk (or plant-based alternative) and butter or margarine in a jug, and microwave just until the fat is melted and the liquid is warm. This took around 30 seconds in my microwave. Whisk together then add to the dry ingredients.,
- With the dough hook fitted, set the mixer running. Leave to mix and knead for around 5-8 minutes until you have a smooth ball of soft and satiny dough. Cover and leave to rise for around 45 minutes.
To make the filling
- 125 g (6 ¼ tablespoon) readymade fruit mincemeat, 1 tbsp kiddush wine, brandy, rum or orange juice (optional)Meanwhile, prepare the filling. Put the fruit mincemeat and kiddush wine, brandy etc (if using) in a small saucepan. Heat over a medium flame until just simmering, then cook for 2-3 minutes. Remove from the heat and set aside.
Baking the doughnuts
- Once the dough has doubled in size, remove from the bowl, knead briefly, and divide into eight equal pieces. Roll each into a ball and place on a lined baking sheet. Cover, and leave to prove for another 45 minutes.
- Preheat the oven to 220℃.
- Once the doughnuts have doubled in size, bake for 8-10 minutes, turning halfway, until a rich golden brown all over.
- 25 g (1 ⅘ tablespoon) butter, melted, 45 g (¼ cups) granulated sugarRemove from the oven, and immediately brush each doughnut with melted butter and toss in granulated sugar. Set aside to cool.
Filling the doughnuts
- Cut an X shape in the top of each donut. Use a small spoon (and your fingers!) to insert 1-2 teaspoon of mince pie filling into each doughnut. Divide any remaining filling between the tops of the doughnuts.
- Sprinkle over any remaining sugar. Serve and enjoy!
Notes
Nutrition
More scrumptious Chanukah sweets and treats!
If you love sharing Chanukah goodies with friends and family (or just scoffing them all yourself!) then how about:
- Quick and easy last minute kiddush wine mince pies
- Sweet noodle latkes – a Romanian Chanukah tradition
- Chocolate Chanukah gelt cupcakes (vegan)
- Jam donut pull-apart challah – perfect for Shabbat Chanukah!
You can browse all my Chanukah recipes by clicking here.
You might also enjoy the Ultimate Guide to Chanukah food traditions, including over 50 recipes!
Mince Pie Donuts FAQs
What are mince pie donuts?
Mince pie donuts are an innovative dessert that combines traditional British mince pies with the pillowy soft bite of doughnuts. The spiced, fruity filling of mince pies is inserted into a fresh, sugared doughnut. They offer a novel way to enjoy the tastes of Christmas and Chanukah in one delicious bite. Mince pie doughnuts are a culinary fusion that celebrates the joy and creativity of holiday baking.
Are mince pie donuts vegan or gluten-free?
Mince pie donuts are not vegan or gluten-free, but you can adapt the recipe by using appropriate substitutions. To make the doughnuts vegan, simply use plant-based alternatives for butter and milk, as described above.
While gluten-free flour blends are available, I haven’t tried them in this recipe. If you want to try making these gluten-free, I recommend choosing a flour blend designed for yeast-risen doughs. If you succeed in making doughnuts suitable for those with gluten sensitivities or celiac disease, please let me know in the comments!
How long do mince pie donuts stay fresh?
Mince pie donuts taste best when consumed within 24 to 48 hours of baking. To maintain their freshness, keep them in an airtight container at room temperature. Do not store in the fridge as this will adversely affect the texture. You can rewarm the doughnuts in a low oven for a few minutes before serving, if desired.
You can also prepare the dough to the end of stage 2, and then immediately refrigerate for up to 24 hours. Remove it from the fridge and allow to come up to room temperature and double in size before continuing with the recipe.
Sarah Miller
Have completely missed this recipe before and would have been perfect this year for the Christmas/Chanukah crossover! Definitely want to try next year
Helen
I guess I should have shouted about it more! Sorry you missed it but I’m sure they’ll be just as delicious next year 🙂