Cranberry-orange Sticky Buns
By Tested and perfected in the Sur la Table kitchen
Cranberry-orange Sticky Buns
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 12 rolls
Dough:
1 1/4 cup warm water (110° to 115°F)
1 tablespoon instant yeast, such as Saf
1 teaspoon granulated sugar
3 eggs
1 tablespoon honey
4 tablespoons unsalted butter, melted and cooled
4 1/2 cups unbleached all-purpose flour, plus more if needed
1 tablespoon fine kosher salt
1 teaspoon vegetable oil
Filling:
1/2 cup dried cranberries
1 cup cranberry sauce
1/2 cup hot water
1 tablespoon orange zest
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1 teaspoon kosher salt
1 stick unsalted butter, room temperature
Frosting:
4 tablespoons unsalted butter, melted
4 cups confectioners' sugar, sifted
1/4 teaspoon fine kosher salt
3 tablespoons whole milk
1 tablespoon orange zest
3 tablespoons freshly squeezed orange juice, plus more if desired
1 1/4 cup warm water (110° to 115°F)
1 tablespoon instant yeast, such as Saf
1 teaspoon granulated sugar
3 eggs
1 tablespoon honey
4 tablespoons unsalted butter, melted and cooled
4 1/2 cups unbleached all-purpose flour, plus more if needed
1 tablespoon fine kosher salt
1 teaspoon vegetable oil
Filling:
1/2 cup dried cranberries
1 cup cranberry sauce
1/2 cup hot water
1 tablespoon orange zest
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1 teaspoon kosher salt
1 stick unsalted butter, room temperature
Frosting:
4 tablespoons unsalted butter, melted
4 cups confectioners' sugar, sifted
1/4 teaspoon fine kosher salt
3 tablespoons whole milk
1 tablespoon orange zest
3 tablespoons freshly squeezed orange juice, plus more if desired
Lightly grease an 9" x 13" pan.
To prepare the dough: To a small bowl, add the warm water and sugar and stir to combine. Sprinkle the yeast over the water, cover with plastic wrap, and let stand until the yeast is foamy and begins to release bubbles, about 5 minutes. Stir to dissolve, if necessary.
To a small bowl, add the eggs, honey, and butter and whisk together to combine. Add the bloomed yeast water mixture into the eggs and with a wooden spoon, stir to combine.
To a stand mixer fitted with a dough hook, combine the flour, salt, and cardamom; mix on stir briefly to combine. Turn the mixer up to low speed and add the yeast mixture. Once the yeast mixture is incorporated, turn the mixer up to medium speed. Continue to knead with the dough hook until the dough is smooth, elastic and the dough comes together and pulls away from the sides of the bowl, about 5 minutes. Alternatively, you can knead the dough by hand on a floured surface for about 10 minutes. If the dough is sticky add an additional 1/2 cup of flour.
Remove the dough from the stand mixer bowl and on a lightly floured surface, form it into a smooth ball. To a large mixing bowl, add the vegetable oil and, using your hand, spread the oil to evenly grease the bowl.
To proof the dough: Add the dough to the bowl, cover with plastic wrap and let rise at room temperature for 1 to 1 1/2 hours, or until doubled in bulk.
Preheat oven to 350°F
To prepare the filling: To a small heat safe bowl add dried cranberries and 1/2 cup hot water, cover and set aside for 5 minutes, once plumped drain and set aside. To a medium bowl, add the cranberry sauce, plumped dried cranberries, orange zest, sugar, cinnamon, salt, and butter. Use a fork to mash the ingredients together, set aside.
To assemble the rolls: To a lightly floured surface, place the dough. Using a rolling pin, roll the dough into an 12" x 16" rectangle. Using an offset spatula, spread the butter mixture evenly across the dough.
Starting with a long side, gently roll the dough into a log, pinching the edge to seal and resting the log on its seam.
Trim the ends off the log, then divide and cut into 12 pieces and transfer the rolls to the prepared pan, arranging the rolls cut side up.
To proof the rolls: Loosely cover the pan with plastic wrap and let the rolls rise at room temperature until nearly doubled, about 45 minutes to 1 hour.
To bake the rolls: Remove the plastic wrap and transfer the proofed rolls to a preheated oven. Bake for 25 to 30 minutes until the rolls are golden brown, rotating the pan back to front after 15 minutes. Remove the rolls from the oven, and cool for at least 20 minutes before frosting.
To prepare the frosting: To a medium bowl add the frosting ingredients and whisk to combine, using enough orange juice to make a soft, spreadable frosting. Using an offset spatula, spread the frosting evenly over the rolls.
Serve immediately or store well-wrapped at room temperature.
To prepare the dough: To a small bowl, add the warm water and sugar and stir to combine. Sprinkle the yeast over the water, cover with plastic wrap, and let stand until the yeast is foamy and begins to release bubbles, about 5 minutes. Stir to dissolve, if necessary.
To a small bowl, add the eggs, honey, and butter and whisk together to combine. Add the bloomed yeast water mixture into the eggs and with a wooden spoon, stir to combine.
To a stand mixer fitted with a dough hook, combine the flour, salt, and cardamom; mix on stir briefly to combine. Turn the mixer up to low speed and add the yeast mixture. Once the yeast mixture is incorporated, turn the mixer up to medium speed. Continue to knead with the dough hook until the dough is smooth, elastic and the dough comes together and pulls away from the sides of the bowl, about 5 minutes. Alternatively, you can knead the dough by hand on a floured surface for about 10 minutes. If the dough is sticky add an additional 1/2 cup of flour.
Remove the dough from the stand mixer bowl and on a lightly floured surface, form it into a smooth ball. To a large mixing bowl, add the vegetable oil and, using your hand, spread the oil to evenly grease the bowl.
To proof the dough: Add the dough to the bowl, cover with plastic wrap and let rise at room temperature for 1 to 1 1/2 hours, or until doubled in bulk.
Preheat oven to 350°F
To prepare the filling: To a small heat safe bowl add dried cranberries and 1/2 cup hot water, cover and set aside for 5 minutes, once plumped drain and set aside. To a medium bowl, add the cranberry sauce, plumped dried cranberries, orange zest, sugar, cinnamon, salt, and butter. Use a fork to mash the ingredients together, set aside.
To assemble the rolls: To a lightly floured surface, place the dough. Using a rolling pin, roll the dough into an 12" x 16" rectangle. Using an offset spatula, spread the butter mixture evenly across the dough.
Starting with a long side, gently roll the dough into a log, pinching the edge to seal and resting the log on its seam.
Trim the ends off the log, then divide and cut into 12 pieces and transfer the rolls to the prepared pan, arranging the rolls cut side up.
To proof the rolls: Loosely cover the pan with plastic wrap and let the rolls rise at room temperature until nearly doubled, about 45 minutes to 1 hour.
To bake the rolls: Remove the plastic wrap and transfer the proofed rolls to a preheated oven. Bake for 25 to 30 minutes until the rolls are golden brown, rotating the pan back to front after 15 minutes. Remove the rolls from the oven, and cool for at least 20 minutes before frosting.
To prepare the frosting: To a medium bowl add the frosting ingredients and whisk to combine, using enough orange juice to make a soft, spreadable frosting. Using an offset spatula, spread the frosting evenly over the rolls.
Serve immediately or store well-wrapped at room temperature.