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Fluffy Cranberry Buns

These soft and sweet yeast buns are loaded with dried cranberries, perfect for a cozy breakfast or as a delightful treat.
Prep Time20 minutes
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Breakfast, Snack
Cuisine: European-inspired
Keyword: Breakfast Recipe, cranberry buns, Homemade, Sweet Buns, yeast dough
Servings: 10 buns
Calories: 210kcal

Ingredients

Dough Ingredients

  • 1 cup 1 cup (250 ml) warm milk Milk should be warm to the touch, around 110°F/43°C.
  • 3 teaspoons 3 teaspoons (10 g) dry yeast Use dry yeast that activates in warm milk.
  • 3 tablespoons 3 tablespoons (60 g) sugar
  • 1 tablespoon 1 tablespoon flour Used to help activate yeast.
  • 3 large 3 large eggs Beaten with salt.
  • 1/4 teaspoon 1/4 teaspoon salt For flavor.
  • 4 tablespoons 4 tablespoons (60 g) unsalted butter, softened Can be replaced with margarine for dairy-free options.
  • 4 1/2 cups 4 1/2 cups (600 g) all-purpose flour, sifted Sift before measuring.
  • 10 grams 10 g vanilla sugar Or substitute with 1 teaspoon vanilla extract added later.
  • 1/3 cup 1/3 cup (60 g) dried cranberries Can be swapped with raisins or dried apricots.

Topping and Glaze

  • 1 egg yolk 1 egg yolk For brushing.
  • 1 tablespoon 1 tablespoon milk For egg wash.
  • to taste Brown sugar for sprinkling Optional.

Instructions

Dough Preparation

  • In a bowl, dissolve 3 teaspoons dry yeast in 1 cup warm milk. Add 3 tablespoons sugar and 1 tablespoon flour, stirring well. Cover and let rest in a warm spot for 15 minutes.
  • In a separate bowl, beat together 3 large eggs and 1/4 teaspoon salt until blended. Mix into the yeast mixture thoroughly.
  • Add 4 tablespoons softened butter and mix until fully incorporated.
  • Sift in 4 1/2 cups flour and 10 g vanilla sugar, then mix in 1/3 cup dried cranberries until a dough forms.
  • Transfer to a lightly floured surface and knead by hand for 8-10 minutes until smooth and slightly elastic.
  • Shape the dough into a ball, place back in the bowl, cover, and let rise in a warm place for 40 to 60 minutes until doubled in size.

Shaping and Second Rise

  • Punch down the dough gently and divide it into 2 equal parts, then each part into 5 smaller pieces to make 10 balls.
  • Arrange dough balls on a lined baking tray, cover with a cloth, and allow to rise for 20 minutes.

Baking

  • Preheat oven to 180°C (356°F).
  • Whisk together 1 egg yolk and 1 tablespoon milk. Brush this glaze over the dough balls and sprinkle with brown sugar if using.
  • Bake for 25 to 30 minutes until golden brown and sound hollow when tapped. Let cool slightly before serving.

Notes

Store cooled buns in an airtight container for up to 2 days or freeze individually wrapped. Reheat in foil at 300°F (150°C) for 10-15 minutes.