Jamie Magazine
By Anna Jones
Cranberry & cinnamon swirl buns
1 hr 35 mins
Not Too Tricky
makes 18-20
About the recipe
These buns are made with a mix of wholemeal and spelt flour, giving them a malty taste. Swirled with orange zest, cranberries and cinnamon, they smell delicious.
Recipe From
Ingredients
2 x 7g sachets of fast-action yeast
500ml lukewarm milk
3 large free-range eggs
650g plain or light spelt flour, plus extra for dusting
200g wholemeal flour
1 pinch of ground cinnamon
150g unsalted butter (at room temperature)
150g caster sugar
unrefined caster sugar
3 tablespoons apricot jam or runny honey
FILLING
225g dried cranberries
3 oranges
150g unsalted butter (at room temperature)
150g soft brown sugar
6 teaspoons ground cinnamon
Method
- In a large bowl, dissolve the yeast in the warm milk, stirring with a whisk, then beat and add 1 egg and stir again.
- Sift together the flours, cinnamon and a small pinch of sea salt and add the butter, using your hands to crumble it.
- Add everything to the milk mixture with the sugar. Beat and add another egg, stirring to form a dough.
- Keep stirring until the dough comes cleanly from the edge of the bowl and knead on a floured surface for about 5 minutes, or until smooth.
- Return it to the bowl, cover it with an oiled piece of clingfilm and leave to rise at room temperature for 30 minutes.
- Chop the cranberries and finely grate the orange zest. Combine with the remaining filling ingredients in a bowl and leave to one side.
- Once the dough has risen, divide it in half, place each one on a lightly floured surface and roll it out to a 30cm x 40cm rectangle.
- Spread the filling over the top of each, then roll each piece of dough into a wide cylinder. Cut them into 2½cm slices.
- Line two baking trays with baking paper and lay the cinnamon rolls on top, pressing each one so they spread out slightly.
- Cover with oiled clingfilm and leave to rise for 20 minutes.
- Preheat the oven to 220ºC/gas 7.
- Beat the remaining egg and brush it over the cinnamon rolls, then sprinkle with a tiny pinch of sugar.
- Bake in the oven for 15 to 18 minutes, until golden brown, then leave to cool on a wire rack. Brush with warmed apricot jam or honey to glaze. Serve warm or cold.
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