Posted by: Erica Retrochef | April 22, 2013

Tasty Mince Meat Coffee Ring


Tasty Mince Meat Coffee Ring

Sift together 2 cups sifted GOLD MEDAL Flour
* 3 teaspoons double-action baking powder
* 1 teaspoon salt
2 tablespoons sugar

Pour into a measuring cup (but don’t stir together)…
2/3 cup milk
1/3 cup WESSON OIL
Then pour all at once into the flour.

Stir with a fork until mixture cleans sides of the bowl and rounds up into a ball. Knead about 10 times without additional flour. Roll out between waxed papers into a rectangle 9- x 13-inches. Remove top paper.

Spread over dough, 1 cup well-drained NONESUCH Mince Meat.

Roll up, beginning at wide side. Use bottom paper to aid in rolling. Seal by pinching edge of dough into roll. Place sealed edge down on cooky sheet. Join ends to form a ring. With scissors make cuts 2/3 of way through ring one inch apart. Turn each section on side so mince meat shows. Bake 20 to 25 minutes in hot oven (425° F.). While Hot, frost with sugar icing (1/2 cup confectioners’ sugar mixed with 1 to 2 teaspoons lemon juice). Serve warm.

* If you use Gold Medal Self-Rising Flour, omit baking powder and salt.


There are slightly more ingredients here than it appears — I’ve already put the oil and milk together, and all the dry ingredients in the bowl. Still, though, this is pretty easy.


In general, if you want a “soft” bread, mix as little as possible. The stir-n-roll recipes always have plenty of moisture, which makes minimum-mixing pretty easy.


And it’s soft enough that rolling is very fast. (You could probably just pat it into shape, too; I like the rolling pin for evenness, though.)


Once it was rolled into a rectangle (more or less), we spread mincemeat all over. This ended up being a much thinner layer of filling than I expected.


Again, the softness made the next step very easy — roll it into a snake…


… and then bring the ends together to make a ring.


I couldn’t find kitchen shears, but a paring knife cut through the ring just as well. Peek-a-boo, raisins!


The sugar icing needs at least two teaspoons of liquid; I ended up using about one teaspoon almond milk and two teaspoons lemon juice to make it thin enough to glaze the ring. 1/4 cup sugar probably would have been enough for the entire ring, though.

This was a huge hit, and was totally gone within hours (even though Middle Boy hates raisins). I’ve since made two more, including one with half whole wheat and half all-purpose flour, and they proved equally popular — pretty much any filling you’d put in a sweet roll can work in this. While I have found stir-n-roll pie crusts to be a bit on the salty side in the past, this dough didn’t have a similar problem. It has a nice, soft consistency and sweet but not cloying flavor.

Plus, you have to love the simplicity of Stir-n-Roll recipes. Measure, mix, roll, and you’re done.

This mincemeat advertisement dates from 1952 in Life Magazine, so that million dollar contest has probably expired, but visit TJS Labs Gallery of Graphic Design anyway to see this and other cool vintage advertisements.


  1. looks gorgeous!

  2. It looks beautiful, indeed, and sounds easy enough to make! (I didn’t think people even knew what mincemeat was any more.) I think this would be great also with other fillings – almond paste, poppyseed, or fruit. Nice job!

    • I love mincemeat (with or without actually chipped beef—this one was made without), but we’ve found that the recipe also works well with a variety of other fillings. Tangerine marmalade and chocolate chips went over especially well.

  3. That looks great! I love mincemeat, I need to try this!

  4. […] in other recipes that use the simple stir-n-roll recipe concept, take a look at Pie Crust! and Tasty Mince Meat Coffee Ring. This particular stir-n-roll pastry recipe was brought forward in time by Eudaemonius on […]

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