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Cranberry & cinnamon swirl buns
Cranberry & cinnamon swirl buns
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Total Time:
1 hour 35 minutes
Wholemeal and spelt flour buns swirled with fragrant orange zest, sweet cranberries, and warm cinnamon. Deliciously malty and aromatic.
Ingredients:
  • 2 x 7 g sachets of fast-action yeast
  • 500 ml lukewarm milk
  • 3 large free-range eggs
  • 650 g plain or light spelt flour plus extra for dusting
  • 200 g wholemeal flour
  • 1 pinch of ground cinnamon
  • 150 g unsalted butter (at room temperature)
  • 150 g caster sugar
  • unrefined caster sugar
  • 3 tablespoons apricot jam or runny honey
  • 225 g dried cranberries
  • 3 oranges
  • 150 g soft brown sugar
  • 6 teaspoons ground cinnamon
Instructions:
  • In a large bowl, whisk warm milk with yeast until dissolved, then stir in 1 egg. Combine flours, cinnamon, and a pinch of sea salt, then crumble in butter using your hands. Add this mixture to the milk along with sugar. Stir in another egg until a dough forms. Continue stirring until the dough pulls away from the bowl, then knead on a floured surface until smooth, about 5 minutes. Place back in the bowl, cover with oiled clingfilm, and let rise at room temperature for 30 minutes. Chop cranberries, grate orange zest, and mix with remaining filling ingredients. Set aside. Divide risen dough in half, roll each into a 30cm x 40cm rectangle. Spread filling on top, roll into cylinders, and slice into 2½cm pieces. Place rolls on lined baking trays, press slightly, cover with oiled clingfilm, and let rise for 20 minutes. Preheat oven to 220ºC/gas 7. Beat remaining egg, brush over rolls, sprinkle with sugar, then bake for 15-18 minutes until golden. Cool on wire rack, brush with warmed apricot jam or honey for glaze. Serve warm or cold.

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