500 g bread flour
8 g instant yeast
12 g salt
80g white sugar
140g whole milk warm
80 g water
50 g butter melted
2 large eggs
1/4 teaspoon nutmeg
cranberries (I don’t measure)
chocolate chips (I don’t measure)
egg yolk mixed with a little water
Paste for Cross
75g of flour
75g of water
2 tablespoons of butter
1 cup of icing sugar
juice of one orange.
I used the kitchen-aid to knead this dough as it is a soft dough.
Combined flour, yeast, salt and sugar ,
cinnamon and nutmeg in bowl.
Add warm milk, water, melted butter and eggs.
Turn on mixer and knead. When dough is almost done, add
cranberries and chocolate chips.
Mix just until evenly distributed and
then tip dough out on to lightly
floured board and finish kneading by hand. Shape into a ball and
place in a buttered container with a lid.
If baking same day, leave out on the counter
until dough has doubled.
If baking next day, cover and place in the fridge.
Take out and leave on the counter to warm up and
continue to rise until double.
Divide dough into 12 pieces.
Shape into balls and place on a
parchment covered baking sheet.
Cover and let rise until doubled.
Brush buns with egg wash.
Mix flour and water together to form a paste.
Place into a
ziplock bag, cut a small piece
off corner and pipe cross on buns.
Bake in a 375° F oven for about 25 minutes.
Brown the butter.
Add to icing sugar, along with the juice of an orange.
Brush over buns while still hot.