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Cranberry Butter Sugar Buns
Cranberry Butter Sugar Buns

Before you jump to Cranberry Butter Sugar Buns recipe, you may want to read this short interesting healthy tips about Stamina Enhancing Snack foods.

Healthy eating encourages a feeling of well being. We have a tendency to feel way less gross after we increase our consumption of wholesome foods and decrease our consumption of unhealthy foods. A salad helps us feel much better than a piece of pizza (physically at any rate). This can be a problem, nevertheless, when it comes to eating between meals. Shopping for snacks can be a struggle because you have countless options. Why not try some of the following nutritious snacks the next time you need some extra energy?

If you are looking for a fast snack, you can’t go drastically wrong with a whole grain one. A piece of whole wheat toast, for example is a great snack in the early morning. Eating on the run may be more healthy with whole fiber chips and crackers. Whole grains are generally better than highly processed grains present in white bread.

A large assortment of instant health snacks is easily available. Determining to live a healthy way of life can be as simple as you want it to be.

We hope you got insight from reading it, now let’s go back to cranberry butter sugar buns recipe. You can cook cranberry butter sugar buns using 17 ingredients and 9 steps. Here is how you do that.

The ingredients needed to make Cranberry Butter Sugar Buns:
  1. Prepare 1 . Water roux
  2. Take 3 g bread flour
  3. Get 2 g glutinous rice flour
  4. Use 25 g water
  5. Use 2 . Bread
  6. Provide 200 g bread flour
  7. Take 10 g cake flour
  8. Use 7 g full cream milk powder
  9. You need 1 egg
  10. You need 90 g cold water
  11. Take 20 g oil
  12. Use 35 g sugar
  13. Prepare 3 . Fillings
  14. You need 30 g dried cranberry
  15. Provide 4 . Topping
  16. Get 50 g cold butter
  17. Prepare 30 g icing sugar
Instructions to make Cranberry Butter Sugar Buns:
  1. Water roux: in a pot, mix 3g bread flour with 2g glutinous rice flour Pour water into the flour mixture and blend well. Stir the content over low heat till the content reaches about 65℃, or till thickens into a glossy translucent water roux. Cover with cling wrap, and cool down before use. Set aside.
  2. In the mixing bowl of a standing mixer, add dry ingredients followed by the wet ingredients. Knead at Slow speed to mix all the ingredients together. Increase to the medium Speed and knead for about 3 minutes. Cover and let the dough rest for about 30 minutes. Knead at Medium speed for about 12 to 15 minutes, or till reaching window pane stage. - Transfer the dough to a big mixing bowl greased with a little oil. Cover with a lid and let it proof for double in size.
  3. Invert out the dough onto a well floured work top. Deflate the dough and divide it into 8 equal portions. Shape the individual dough into balls, cover with a lid, and let them rest for about 15 minutes.
  4. Take a dough and roll out into a flat dough of about 0.5cm thick. Add some cranberry bits to both ends of the dough. Roll both the shorter ends toward to center. Pinch to seal & Shape into a short roll dough.
  5. Arrange the shaped dough on a baking tray lined with a parchment payper. Keep the shaped dough in a cold oven to undergo second proofing till the dough double in size.
  6. While waiting for the dough to proof, cut the cold butter into strips, and store in the fridge till needed.
  7. Transfer the shaped dough out of oven, and start to preheat the oven to 200℃ for about 10 minutes. Dust some bread flour over the top of the shaped dough. Use a razor blade to cut a series of shallow slits along the longer edge of the dough.Cut a deeper slit along the centre line of the shaped dough. Place the cut cold butter along the deeper slit, and dust a thick layer of icing sugar over.
  8. Bake at 200℃ for 5 minutes, reduce the temperature to 180℃ and bake for about 12 minutes, or till the buns turn golden. Transfer the buns to cool down over a wire rack.
  9. Best served warm.

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