3/4 cup milk (175 mL)
1 cup dried cranberries (250 mL)
1/4 cup canola oil, plus more for the pan (60 mL)
3 cups all-purpose flour, divided (750 mL)
¼ cup sugar (60 mL)
1 Tbsp instant dry yeast (15 mL)
½ tsp salt (5 mL)
½ tsp cinnamon (2 mL)
¼ tsp cardamom (optional) (1 mL)
1 egg (1)
¼ cup finely-chopped candied ginger (60 mL)
Zest of 2 oranges (2)
1 cup icing sugar (250 mL)
2 Tbsp milk (30 mL)
- Warm the milk in a small pot and over medium-low heat until warm but not hot. Remove from heat and stir in cranberries and oil. Reserve.
- Combine 2 cups (500 mL) of the flour with sugar, yeast, salt, cinnamon and cardamom in the bowl of a stand mixer with the paddle attachment (you can also do all of this by hand with a bowl and spoon).
- Add the still-warm milk mixture all at once and mix on medium-low speed until very well combined.
- Add egg, candied ginger and orange zest and stir well.
- Add flour by ¼ cup (60 mL) increments, mixing very well each time, adding just enough so dough is soft but not sticky. Scrape down the sides as required.
- Switch to the dough hook attachment, increase the speed to medium and knead for about 1 minute. (Alternately, turn out onto a counter and knead vigorously by hand for 5 min). The dough should be smooth and in one large ball. Knead it a few more times by hand then transfer to a large oiled bowl.
- Cover with plastic wrap and let rest and rise for at least 2 hours (or up to 4 hours in the cold months) or until roughly doubled in size.
- Punch down the dough. Divide into 12 equal pieces (using a digital scale helps!). Brush a 9 x 13-inch (23 x 33 cm) baking dish with canola oil.
- Roll each portion of dough several times then shape into a roll. Place in the prepared dish. Repeat with remaining dough.
- Cover with plastic wrap and let rest and rise 2 hours (or longer in the cold months) or until roughly doubled in size.
- Preheat the oven to 350°F (175°C). Bake 25 to 30 min or until golden brown. While the buns bake, whisk milk into icing sugar. When buns are cooked, transfer pan to a rack to cool.
- For shiny glazed buns, brush with icing sugar mixture after buns have cooled 10 min. For a thicker glazed look, reduce milk to 1 Tbsp (15 mL) and wait until buns cool completely before spooning glaze over top.
Cranberry-Ginger Morning Buns
Perfect with your morning coffee or tea, these lovely breakfast buns are sweet with just enough ginger to provide a touch of zip. Add cardamom to your liking to turn these morning morsels into delicious savoury snacks. Recipe courtesy of Claire Tansey.
- Serving Size
- 1 bun
- Total Fat
- 7.1 g
- Saturated Fat
- 1 g
- 16 mg
- 215 mg
- 53.2 g
- 1.8 g
- 25.2 g
- 5.5 g
- 140 mg