CRANBERRY CINNAMON BUNS

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Cranberry Cinnamon Buns image

Categories     Breakfast     Bake     Cranberry     Fall     Cinnamon     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 pastries

Number Of Ingredients 22

For dough
1/2 cup warm water (105-115°F)
2 (1/4-oz) packages active dry yeast (5 teaspoons)
1/2 cup granulated sugar
5 cups all-purpose flour plus additional for dusting
1 1/2 teaspoons salt
1 cup warm milk
2 large eggs at room temperature
1 stick (1/2 cup) unsalted butter, softened
For filling
1/4 cup water
1 1/3 cups granulated sugar
2 cups fresh or thawed frozen cranberries (9 oz)
1 stick (1/2 cup) unsalted butter, very soft
1/4 cup packed light brown sugar
1 teaspoon cinnamon
1 cup walnuts (optional), chopped
For glaze
1 1/4 cups confectioners sugar
2 tablespoons milk
Special Equipment
a standing electric mixer fitted with dough hook; 2 (9- by 2-inch) round cake pans

Steps:

  • Make dough:
  • Stir together warm water, yeast, and a pinch of the sugar in a small bowl and let stand until foamy, 5 to 10 minutes. (If mixture doesn't foam, discard and start over.)
  • Put 5 cups flour, salt, and remaining sugar in bowl of electric mixer and mix with dough hook at low speed until combined. Whisk together milk and eggs in a small bowl, then add to dry ingredients along with yeast, beating at low speed until flour is incorporated. Beat at medium speed until a very soft dough forms, about 2 minutes. Add butter and continue beating at medium speed until dough is smooth, soft, and elastic, about 4 minutes (it will be quite sticky).
  • Rinse a large bowl with hot water. Add dough to wet bowl and cover bowl tightly with plastic wrap. Let dough rise in a warm place until doubled in bulk, 45 minutes to 1 hour.
  • Prepare filling:
  • Bring water and 1 cup granulated sugar to a boil, stirring until sugar is dissolved. Add cranberries and simmer just until they begin to burst, about 2 minutes. Pour through a large sieve into a bowl and cool berries, reserving syrup for another use (such as a flavoring for seltzer).
  • Form and bake buns:
  • Turn out dough onto a well-floured surface and dust with flour, then roll out into a 16-inch square.
  • Brush off excess flour, then spread evenly with butter with a small metal offset spatula.
  • Stir together brown sugar, cinnamon, and remaining 1/3 cup granulated sugar and sprinkle evenly over dough. Dot dough evenly with drained cranberries, then sprinkle with nuts if using.
  • Beginning with side nearest you, roll up dough, firmly but not tightly, into a log, then pinch seam to seal. Trim 1 inch off each end with a large knife and discard, then cut log crosswise into 12 slices.
  • Arrange slices, cut sides up, in buttered cake pans (place 1 slice in center of each pan, then evenly space 5 more around it). Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.
  • Preheat oven to 350°F while buns are rising.
  • Bake buns in lower third of oven until puffed and golden, 30 to 35 minutes, then cool in pan on a rack 10 minutes.
  • Make glaze:
  • Stir together confectioners sugar and milk with a fork until smooth. Drizzle over buns while still hot.
  • Serve buns warm or at room temperature.

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