Sunday, 19 February 2017

Breakfast buns. Cranberry-orange.

cranberry-orange breakfast buns – smitten kitchen:

4 large egg yolks
1 large whole egg
1/4 cup (50 grams) granulated sugar
6 tablespoons (85 grams) butter, melted, plus additional to grease pan
3/4 cup (175 ml) buttermilk
Zest of 1 orange, finely grated (to be used in dough and filling, below)
3 3/4 cups (470 grams) all-purpose flour, plus more for dusting counter
1 packet (7 grams or 2 1/4 teaspoons) instant dry yeast
1 1/4 teaspoons coarse or kosher salt, or more to taste
1 teaspoon oil for bowl

Make the dough:
In the bottom of the bowl of a stand mixer, whisk the yolks, whole egg, sugar, butter, buttermilk and 3/4 of the orange zest together (saving the rest for the filling).
Add 2 cups of the flour along with the yeast and salt; stir until evenly moistened.
Switch to the dough hook and add the remaining 1 3/4 cups flour and let the dough hook knead the mixture on low speed for 5 to 7 minutes.
The dough should be soft and moist, but not overly sticky.
Scrape the dough into a large, lightly oiled bowl (I usually scrape my dough briefly onto the counter, oil the mixing bowl, and scrape the dough back into it) and cover it with plastic wrap.
Let dough rise at room temperature until doubled, which will take between 2 and 2 1/2 hours.

Prepare the filling:
1 1/2 tablespoons (20 grams) butter
1 cup (190 grams) packed light brown sugar
1 cup (115 grams) fresh cranberries
Orange zest leftover from above
Melt the butter and set it aside.
In a food processor, pulse the whole cranberries until they’re ground to a coarse rubble, but not fully pureed.
You’ll need to scrape the machine down once or twice. Set them aside.

Assemble the buns: Butter a 23x33cm/9×13-inch baking dish, a heavier ceramic or glass dish is ideal here.
Turn the risen dough out onto a floured work surface and roll it into a rectangle that is 45cm/18 inches wide (the side nearest to you) and 30cm/12 inches long. (It’s okay if it goes longer/thinner.)
Brush the dough with the melted butter.
Sprinkle it with the brown sugar.
Scatter the ground cranberries over it, then the remaining orange zest.

Roll the dough into a tight, 45cm/18-inch long spiral.
Using a sharp serrated knife, very, very gently saw the log into 4cm/1 1/2-inch sections; you should get 12.
Arrange the buns evenly spread out in your baking dish.
Cover with plastic wrap and refrigerate overnight, or up to 16 hours.

The next morning, bake the buns: Take your buns out of the fridge 30 minutes before you’d like to bake them, to allow them to warm up slightly.
Heat your oven to 176-180C/350F.
Bake your buns until they’re puffed and golden (the internal temperature should read 87-90C/190F), approximately 30 minutes.

3 1/2 tablespoons (55 ml) orange juice
2 cups (240 grams) powdered sugar

Transfer pan to a cooling rack and let cool slightly.
Make the icing by whisking the orange juice and powdered sugar together.
Spread a little on each bun, or drizzle it over the whole pan.
Serve immediately.

Related Recipes and Links:

- Make your own buttermilksmitten kitchen.

- Too many egg whites? – smitten kitchen.
- Egg White Cake - great ways to use up leftover egg whites!

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