Description
Lovely sweet buns packed with bitter-sweet cranberries and nutty pumpkin seeds. Serve with plenty of cold salted butter!
Ingredients
Scale
- 300ml water
- 50g butter
- 3 tbsp 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 1½ 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