Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, cranberry butter sugar buns. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
These sugar buns are soft and buttery with very pretty golden tops. They are generously sprinkled with sugar and the centers are oozing with butter. Today let's enjoy warm, fresh bread out of the oven.
Cranberry Butter Sugar Buns is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Cranberry Butter Sugar Buns is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have cranberry butter sugar buns using 17 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Cranberry Butter Sugar Buns:
- Prepare 1 . Water roux
- Make ready 3 g bread flour
- Make ready 2 g glutinous rice flour
- Get 25 g water
- Prepare 2 . Bread
- Get 200 g bread flour
- Get 10 g cake flour
- Take 7 g full cream milk powder
- Make ready 1 egg
- Prepare 90 g cold water
- Prepare 20 g oil
- Make ready 35 g sugar
- Prepare 3 . Fillings
- Take 30 g dried cranberry
- Make ready 4 . Topping
- Take 50 g cold butter
- Prepare 30 g icing sugar
Use fresh or frozen cranberries for the cranberry butter (leftovers can be smeared on toast, biscuits, scones… waffles (!!) you get the idea!). This recipe can be doubled, if needed, with ease. If doubling the recipe, and after making the dough, divide the dough in half working each individual half at a time. "Cream the softened butter and sugar until light and fluffy." Creaming Butter and Sugar. The right temperature, the right timing, the best results for your baking.
Instructions to make Cranberry Butter Sugar Buns:
- Water roux: in a pot, mix 3g bread flour with 2g glutinous rice flour Pour water into the flour mixture and blend well. Stir the content over low heat till the content reaches about 65℃, or till thickens into a glossy translucent water roux. Cover with cling wrap, and cool down before use. Set aside.
- In the mixing bowl of a standing mixer, add dry ingredients followed by the wet ingredients. Knead at Slow speed to mix all the ingredients together. Increase to the medium Speed and knead for about 3 minutes. Cover and let the dough rest for about 30 minutes. Knead at Medium speed for about 12 to 15 minutes, or till reaching window pane stage. - Transfer the dough to a big mixing bowl greased with a little oil. Cover with a lid and let it proof for double in size.
- Invert out the dough onto a well floured work top. Deflate the dough and divide it into 8 equal portions. Shape the individual dough into balls, cover with a lid, and let them rest for about 15 minutes.
- Take a dough and roll out into a flat dough of about 0.5cm thick. Add some cranberry bits to both ends of the dough. Roll both the shorter ends toward to center. Pinch to seal & Shape into a short roll dough.
- Arrange the shaped dough on a baking tray lined with a parchment payper. Keep the shaped dough in a cold oven to undergo second proofing till the dough double in size.
- While waiting for the dough to proof, cut the cold butter into strips, and store in the fridge till needed.
- Transfer the shaped dough out of oven, and start to preheat the oven to 200℃ for about 10 minutes. Dust some bread flour over the top of the shaped dough. Use a razor blade to cut a series of shallow slits along the longer edge of the dough.Cut a deeper slit along the centre line of the shaped dough. Place the cut cold butter along the deeper slit, and dust a thick layer of icing sugar over.
- Bake at 200℃ for 5 minutes, reduce the temperature to 180℃ and bake for about 12 minutes, or till the buns turn golden. Transfer the buns to cool down over a wire rack.
- Best served warm.
With the mixer running, add the butter a couple of tablespoons at a time and beat the buttercream until smooth and fluffy. - Chocolate Hot Cross Buns - Vanilla Funfetti Easter Fudge - Easy Easter Sugar Cookies - Easter Hazelnut Cake - Cranberry White Chocolate Scones. In a small saucepan over low-med heat, heat just half the milk and the butter until the butter melts. Take it off the heat and add the remaining milk. My Mind Patch: Cranberry Butter Sugar Bun. Japanese Milk Buns are soft and tasty dinner rolls perfect for eating on their own or with a pat of butter.
So that’s going to wrap it up for this special food cranberry butter sugar buns recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
