Cranberry Butter Sugar Buns. A relatively simple bun to bake, yet with great buttery flavour 😋. See recipes for Cranberry Butter Sugar Buns too. Butter Sugar Buns, Buttery buns, Bread, Butter Bun, Sugar Buns.
Sugar buns are a stunning morning treat, with layers of rich, flaky puff pastry dough swirled with a fragrant sugar mixture and coated in warm butter and sparkling sugar.
Consider them the ideal pastry for a fast-and-fancy breakfast treat.
They are the easiest way to bring a warm, sugary confection to.
You can cook Cranberry Butter Sugar Buns using 17 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Cranberry Butter Sugar Buns
- It's 1 of . Water roux.
- You need 3 g of bread flour.
- Prepare 2 g of glutinous rice flour.
- Prepare 25 g of water.
- It's 2 of . Bread.
- You need 200 g of bread flour.
- You need 10 g of cake flour.
- Prepare 7 g of full cream milk powder.
- It's 1 of egg.
- It's 90 g of cold water.
- You need 20 g of oil.
- Prepare 35 g of sugar.
- You need 3 of . Fillings.
- You need 30 g of dried cranberry.
- You need 4 of . Topping.
- It's 50 g of cold butter.
- You need 30 g of icing sugar.
A blog that journal a Singapore home baker and cook on tried and tested recipes and everything nice. Gathering all the yellow hue ingredients like, pumpkin, sweet corns, raw sugar, egg and butter, to make this luminously yellow sunny bun. Drain the cranberries and add to the bowl with the orange zest, then mix into the dough with a wooden spoon until it comes together enough to handle without getting too sticky. Once the buns are cooked, put them on a wire rack and immediately paint with the glaze.
Cranberry Butter Sugar Buns step by step
- 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..
Leave to cool, then eat with butter. 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. In a large bowl, beat together the butter, sugar, orange peel, vanilla, baking powder, and salt.
