Cranberry buns

AUTHOR
Rachel Vazquez
DIFFICULTY
RATING
3 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 6
  • 600 g Flour
  • 100 ml Milk
  • 1 cube (42 g) fresh yeast
  • 40 g Sugar
  • 200 g low-fat yoghurt
  • 40 g melted butter
  • 30 g California walnuts
  • 100 g dried cranberries
  • 2-3 TABLESPOONS Milk

Directions

  1. 1

    Put the flour in a bowl and make a depression in the middle. Heat the milk lukewarm. Crumble yeast into it and mix with 1 teaspoon sugar. Pour into the hollow and mix with some flour. Cover and leave to rise in a warm place for about 15 minutes.

  2. 2

    Add the rest of the sugar, yoghurt and butter and work everything into a smooth dough with the dough hooks of the hand mixer. Leave to rise covered for about 1 hour.

  3. 3

    Chop the walnuts and knead them together with the cranberries into the dough. Form approx. 12 rolls from the dough. Put them on a baking tray lined with baking paper. Bake in a preheated oven at 240 degrees (gas: level 5-6, fan oven: 220 degrees) for about 20 minutes.

  4. 4

    Brush the bread roll with the milk after 10 minutes. Tip: Serve extra cranberry butter with the rolls. Mix 100 g soft butter with 30 g chopped, dried cranberries.