November rain…Is pouring down my window and all I want to do these days is bake loads of amazing bread!
Normally I’m really into sourdough and artisan style bread, but whenever the rain really hits this capital all I’m baking is “grandma’s buns” – butter based and delicious!
Cranberries vs. Raisins
Some of my friends and family are not big fans of raisins in baked goods. It’s one of those things that kind of split the masses. With or without raisins even carrot cake, buns, cookies, it is always up for discussion. One of my dear friends argues with the texture of them after baking – “They get this weird, soft, and sometimes too moist – almost like a little forest snail sneaking into my bun”. I absolutely disagree – I love al fruit dried and is pleased whenever I’m serve traditional Danish “Teboller” with plenty of cardamom and totally packed with raisins. The fruit makes the bread a little sweeter (almost cake-like) and it keeps the bread from drying out. These types of festive breads are not meant to have a long shelf life, so I might as well boost the goodness with a little extra fruit, making even more festive and rich than the original recipes. 
A crowd pleaser
This recipe apparently suits both crowds. The flavor of the dried cranberries isn’t overpoweringly sweet, but more bitter/sweet. The same way the texture is of course different. Not as “soggy” as raisins tends to become. After doing a lot of testing on both fruity buns haters and lovers, I think these are a winner for both.
Autumn buns with cranberries and pumpkin
- Total Time: 2 hours 30 minutes
- Yield: 10 1x
Description
Lovely sweet buns packed with bitter-sweet cranberries and nutty pumpkin seeds. Serve with plenty of cold salted butter!
Ingredients
- 300ml water
- 50g butter
- 3 tbsp (45 ml) honey or syrup
- 3 tsp cardamom (optional)
- 1 egg
- 12g fresh yeast
- 75-100g dried cranberries
- 50g pumpkin seeds
- ~500g bread flour
- salt
Instructions
- Heat the water, butter, honey and cardamom in a casserole over low heat until the butter is melted and the water is slightly warm (not over 40 degrees, you should still be able to hold a finger in it)
- Pour the water/butter into a mixing bowl and add the egg.
- Stir in the yeast along with the cranberries and pumpkin seeds.
- Add the bread flour little by little along with the salt and knead the dough for 7-10 minutes (either by hand or machine).
- Leave the dough to rise for 1 1/2 hour.
- Heat the oven to 210C and tip the dough onto a floured surface.
- Carefully cut and shape the dough into rolls/buns, without pressing the air out if the dough. Leave them to proove for 15-30minutes.
- Bake the buns on a lined baking sheet and bake for 15-20 minutes, until golden.
Notes
- If you’re a fruit-lover like me, go for 100g of cranberries or even more.
- Otherwise stick with the 75g.
- In a hurry?
- Add 25g of yeast and let the dough rest for 45 minutes.
- Prep Time: 1 hour 45 mins
- Cook Time: 20 mins
- Category: Baking
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 bun
- Calories: 180
If You Liked This Recipe, You’ll Love These
- How to Make “Lussekatter”: Traditional Swedish Lucia Buns
- Maritozzi con la Panna: Cream Filled Italian Buns
- Spring Strawberry Cupcakes
- Fresh Strawberry Scones
Frequently Asked Questions
Can I use raisins instead of dried cranberries?
The article addresses this directly: raisins vs. cranberries is the central question the author wrestled with. The cranberries are intentionally chosen because their bitter-sweet flavor is less overpowering than raisins, and their texture after baking is firmer — not “soggy.” The author tested both with friends who dislike raisins in baked goods and found the cranberry version won over both camps. That said, if you love raisins in traditional Danish Teboller, they will work in the same 75–100 g quantity.
How critical is the water temperature when dissolving the yeast?
Very critical. The instructions specify the water-butter mixture should be “slightly warm — not over 40°C, you should still be able to hold a finger in it.” Water hotter than 40°C will kill the yeast and the dough will not rise. Aim for 35–38°C for best results.
Can I speed up the rise time?
Yes — the notes say to add 25 g of yeast (instead of 12 g) and let the dough rest for only 45 minutes instead of 1.5 hours. This is the recipe’s own shortcut for when you are in a hurry.
