Monday morning. Waiting for my daughter to wake up so we can enjoy breakfast without feeling rushed.
It’s been a crazy week.It was the first week we celebrated Easter at home. I had no idea how crazy it can get. Planning the menu, going shopping for the Easter basket, filling and hiding the eggs, coloring eggs, baking for a MOPS brunch and an Easter Church Family Night and for a friend who had a surgery few days ago. When I hit pillow last night I was so relieved. I did it! I survived my first family Easter.
The funny part is that I didn’t celebrate Easter. I’m Greek Orthodox and I’ll celebrate Easter this coming Sunday but this week and weekend was so much fun I have no regrets!
One of my favorite Easter baking is making hot cross buns. My go to hot cross buns recipe is this one from Red Star Yeast website. I made them twice last week. Once for the MOPS brunch and once again for Good Friday.
These Cranberry sweet buns are very similar with hot cross buns, well without the cross
They are sweet, buttery, soft and fluffy, flavored with lemon peel, filled with dried fruit and enriched with egg. Let’s just call them a cross between a hot cross bun and brioche.
No matter if you celebrated Easter yesterday or not, you have to make these cranberry buns for your loved ones. Make them for the family weekend brunch. Or even for breakfast (by leaving the dough to rise in the fridge over-night). Or just because.
No matter the reason, I highly advice you to try this cranberry sweet buns recipe.
Sweet, buttery, soft and fluffy cranberry buns.
- 2 cups (240 grams) bread flour
- 1 tsp dry yeast
- 3 tbsp lukewarm water
- pinch of salt
- 1/4 cup (50 grams) sugar
- grated peel from 1 lemon or orange
- 1 egg
- 1 egg yolk
- 4 tbsp melted butter
- 1/4 cup dried cranberries (or other dried fruit of your choice)
- egg wash (1 egg yolk mixed with 1 tsp water) (optional)
- In a mixing bowl sift the flour.
- Make a well in the middle and pour the lukewarm water. Sprinkle the yeast over it and leave at room temperature for about 5 minutes until dissolved and foamy.
- Add the sugar, salt, lemon peel, eggs and cranberries.
- Using the lowest speed start mixing slowly pouring the melted butter until incorporated.
- Take the dough out of the mixing bowl and place it on a lightly floured surface.
- Start kneading by hand until soft and elastic and doesn't stick to your hangs.
- Depending on the size of the eggs, the level of protein in your flour (I used King Arthur Flour) and even the temperature and humidity in your kitchen you may need to add a little more flour or water.
- Place the dough into a greased bowl, cover and let rise until double in volume, should take about 1 hour. You can also place the bowl in the fridge over-night (for ~ 6 to 8 hours).
- When risen, divide the dough into 12 balls and place them on a baking sheet.
- Cover again and let rise at room temperature until almost double in volume.
- Meanwhile preheat the oven to 400F.
- Just before baking the buns, brush them with egg wash (optional)
- Bake in preheated oven for ~ 18-20 minutes until golden.
Sending love your way,