Ginger Cranberry Orange Sweet Buns
Make Ahead Instructions:
Perfect for your Christmas morning breakfast. The dough is made the night before and does its first proof in the refridgerator overnight. You can even make the filling the night before and store it in the fridge, but be sure to get it to roon temperature before spreading on the dough. I like to put it in the microwave at 3 second intervals. Stirring between each blast. Make sure you don’t take it too far where the butter begins to melt. You can also make the filling in the morning.
Remove yor dough from the fridge and continue with the assembly instructions.
Ginger Cranberry Orange Sweet Buns
Ingredients
Dough:
- 3 Tablespoons of Granulated Sugar
- 1 Tablespoon of Orange Zest
- 300 grams of Bread Flour 2 ½ Cups
- 1 Teaspoon of Instant Yeast
- ½ Teaspoon of Kosher Salt
- 2 Large Whole Eggs
- 120 ml Whole Milk ½ Cup
- 57 grams of Room Temperature Unsalted Butter 4 Tablespoons
Filling:
- 3 Tablespoons of Granulated Sugar
- 3 Tablespoons of Brown Sugar
- 1 Tablespoon of Orange Zest
- ¼ Cup of Dried Cranberries
- 2 Teaspoons of Spice World MInced Ginger
- 70 Grams of Room Temperature Unsalted Butter 5 Tablespoons
Glaze:
- 120 grams of Powdered Sugar 1 Cup
- 1-2 Tablespoons of Orange Juice
- 1 Teaspoon of Spice World MInced Ginger
Instructions
Dough:
- Place the sugar and orange zest in the bowl of a stand mixer and run the mixer for 30-45 seconds or massage togetherwith your finger tips.
- Add the flour, yeast, salt, milk and eggs.
- Using the paddle attachment, beat for 2 minutes on medium until combined.
- With the mixer running, add the butter a tablespoon at a time and mix until all the butter is incorporated.
- Switch to the dough hook attachment and beat at medium speed for 10-12 minutes.
- The dough is ready when it has come away from the sides of the bowl and formed a ball around the hook. It will also look very smooth and you will be able to stretch the dough very thin without it breaking. (Window Pane Test)
- Place the dough in a greased bowl, cover with plastic wrap and let it proof until doubled in volume, on the counter (1- 1 ½ hours) or place in the refrigerator to proof overnight.
Filling:
- While the dough is proofing, make the filling.
- Place the sugars, orange zest and dried cranberries in the bowl of a food processor and pulse until the cranberries have been chopped up and combined with the sugar.
- Add the butter, ginger and cinnamon and pulse until all the ingredients are combined and it has formed a paste.
Assembly:
- Remove the dough from the bowl and roll it into a rectangle 12” x 13.5”.
- Cut the dough into 9 12" x 1½" strips.
- Roll up the strips of dough.
- Place the rolls cut side down in a 9” square pan buttered and lined with parchment paper. 3 x 3 design
- Cover with plastic and let rise again for about 45 minutes – 1 hour or until puffy.
- Bake at 350°F for 20-22 minutes, or until light golden brown and interior temperature measures at least 190° F.
- Remove from the oven, let cool for about 5 minutes.
- Remove from the pan and place on a serving dish. Drizzle with the glaze.
Glaze:
- Whisk together the powdered sugar, orange juice and minced ginger until it is the desired consistency.
