Orange and Cranberry Breakfast Buns

This recipe is one of the favourites in my household. However, fresh cranberries are quite hard to find other than around Christmas. The sourness from the cranberries together with the sweetness of the orange flavoured icing creates the perfect combination.

It is such a shame that fresh cranberries can only be bought just before Christmas in supermarkets, well, that’s what it seems like to me. I want to be able to have these at other times of the year too. I will continue to look around to see if I can find fresh cranberries throughout the year though.

Makes 15

For the Dough:

1 cup Warm Milk
2 Eggs
75g Butter (melted)
Zest of 2 Oranges (saving 1/4 for the filling)
4 cups Bread Flour
1/2 cup Sugar
2.5tsp Yeast

For the Filling:

20gm Butter
190gram Light Brown Sugar
115gram Fresh Cranberries
Orange Zest leftover from above

For the Icing:

55ml Orange Juice
240gm Icing Sugar

  1. Place the ingredients for the dough in the order above into a bread maker.
  2. Select the DOUGH making function and press START.
  3. When the dough is ready, take it out on the bread maker and put in a glass bowl and cover with cling film. Leave at room temperature for 30 minutes to allow it to rise.
  4. Preheat the oven to 200°C / 400°F / Gas Mark 6.
  5. For the filling, melt the butter and set aside. Place the cranberries into a blender and blend until it has turned until a coarse rubble. Mix in the orange zest and the sugar and set aside.
  6. Roll out the dough onto a floured surface until you have a rectangular shape of approximately 16″ x 21″.
  7. Spread the butter onto the dough and distribute the cranberry sugar mix evenly onto the dough. .
  8. Roll up the dough lengthways into a log.
  9. Cut up the dough into 2″ pieces.
  10. Grease a large pan with the butter and lay the dough pieces into the pan swirl side down leaving gaps in between each piece to allow room to expand whilst in the oven.
  11. Bake for 15-20 minutes. When ready, take out of oven and leave to cool.
  12. For the icing, mix the orange juice with the icing sugar. Then drizzle onto the buns.

Notes:

  • Use floss to cut up the dough to enable the log not to lose its shape.
  • Best served warm. Serve immediately or heat back up in the oven or microwave.

Recipe altered from own previous Cinnamon Rolls recipe and SmittenKitchen.com

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