Cranberry Swirl Buns

• Vegetarian

• Produce

  • 1 1/2 cups Cranberries, fresh
  • 1/2 Orange, zest from fresh

• Drinks

  • 1/2 Orange juice from

• Baking & Spices

  • 2 tsp Active dry yeast
  • 3 1/2 cups All-purpose flour, unbleached
  • 2 tsp Almond extract
  • 2 tsp Baking powder
  • 1 cup Confectioners' sugar (powdered or icing sugar
  • 10 tbsp Granulated sugar
  • 1 1/4 tsp Salt

• Dairy

  • 3 tbsp Butter, unsalted
  • 3 tbsp Nonfat dry milk

• Liquids

  • 1 3/8 cups Water

Found on savingdessert.com

Description

Ingredients

• For the dough:
• 1¼ cups lukewarm water (about 90 degrees on an instant read thermometer)
• 3½ cups unbleached all-purpose flour (plus a few extra tablespoons if needed)
• 3 tablespoons nonfat dry milk (I used Carnation)
• 2 tablespoons granulated sugar
• 3 tablespoons unsalted butter, room temperature
• 2 teaspoons baking powder
• 1¼ teaspoons salt
• 2 teaspoons active dry yeast
• 2 teaspoons almond extract
• For the filling:
• 1½ cups fresh cranberries
• zest from ½ a fresh orange
• ½ cup granulated sugar
• 2 tablespoons water
• For the icing:
• 1 cup confectioners’ sugar (powdered or icing sugar
• Juice from ½ an orange, more or less as needed for the desired consistency

Directions

• For the filling: Combine the fresh cranberries, sugar and water in a small saucepan. Cook over medium heat until the cranberries burst. Mash the cranberries and continue cooking until the filling thickens, about 5-6 minutes. Remove from the heat and add the orange zest. Set aside to cool or refrigerate. Stir before spreading on the dough.
• For the dough: Add the lukewarm water to the mixing bowl of a stand mixer fitted with the dough hook. Sprinkle the yeast over the water and set aside for 5-10 minutes or until the yeast is dissolved. Add all remaining dough ingredients to the water and yeast mixture, and mix on low until combined. Increase the speed to medium-low and knead until you have a soft, smooth dough. If the dough appears sticky add a little more flour, 1 tablespoon at a time until the dough cleans the sides of the bowl.
• Cover the dough with plastic wrap and set aside in a warm place free from drafts for 1 hour, or until puffy.
• Lightly grease a 12 cup muffin pan and set aside.
• Gently scoop the dough out of the mixing bowl and place on a clean, lightly floured work surface. Roll the dough into a 16x18 inch rectangle, taking care to make sure the dough is even from one side to the other with the short sides (16”) at the top and bottom.
• Spread the cranberry filling evenly over the dough leaving a 1-inch wide border at the bottom. Starting at the top (farthest away), roll the dough tightly, coming toward you. As you roll, stretch the dough away from you then roll toward you tightly, repeat until the entire roll is done. By stretching the dough and rolling it tightly, you will achieve the cork-screw top (hopefully - that’s the idea anyway)
• Slice the log into 12 equal pieces.
• Lightly push the bottom of the bun up in the middle to start the spiral. Place the buns in the muffin tins (cut side up). Once the pan is full, move to a warm place and let them rise for 60 minutes (I use my microwave as a proofing oven to let bread rise - with the task light on the microwave stays warm.) Preheat oven to 350 degrees. Bake the buns for 24-25 minutes or until lightly browned. Remove from the oven and cool in the pan while preparing the icing.
• For the icing combine the confectioners sugar and orange juice. Whisk until smooth adding more orange juice or sugar as needed for the desired consistency. Drizzle on the warm buns and serve.