Cranberry & Mascarpone Buns

Directions

Step 1

Make the Dough: Activate the yeast: In a small bowl, combine the water and heavy cream. Warm it slightly (around 100°F/38°C), then sprinkle in the dry yeast and 10g of granulated sugar. Stir and let it sit for 5-10 minutes, until it activates and becomes frothy.

Step 2

Mix the dry ingredients: In a large bowl, whisk together the flour, salt, 75g of granulated sugar, cinnamon.

Step 3

Combine: Pour the yeast mixture into the dry ingredients. Stir and Knead in your stand mixer for about 8 minutes until it forms a hard dough. You can also do this by hand.

Step 4

Knead: Add 50g softened butter and knead the dough for a further 20mins in your stand mixer . Alternately, if you don’t have a stand mixer, lightly flour a surface and knead for another 10 minutes, until smooth and elastic.

Step 5

First rise: Place the dough in a lightly greased bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm place for 30mins to 1hour.

Step 6

Make the Cranberry Filling(or use store bought in which case ignore the steps for making your own): Cook the cranberries In a medium saucepan, melt 40g butter over medium heat. Add the cranberries, granulated sugar, salt, cinnamon, nutmeg and lemon juice. Stir occasionally as the cranberries soften and begin to burst (about 5-7 minutes). Before you thicken the sauce if you want to make a cranberry glaze in the end this is where you take 2 tbsp of the cranberry juice and set aside for later. Thicken the filling: Mix 5g of cornstarch with 1 tablespoon of water to form a slurry. Stir this into the cranberry mixture and cook for another 1-2 minutes, until the filling thickens and becomes glossy. Remove from heat and let it cool slightly.

Step 7

Make the Mascarpone Whipped Cream Filling. Blend the mascarpone: In a large bowl, mix the mascarpone with 55g of granulated sugar, 1 tablespoon of flour. Stir until smooth and creamy. Add the cream: add the heavy cream and mix until it’s all incorporated and smooth.

Step 8

Assemble the Buns: Preheat the oven: Preheat your oven to 350°F (175°C).

Step 9

Shape the dough: Punch down the risen dough and turn it out onto a lightly floured surface. Cut the dough into 6-7 parts (I made 7 balls each weighing around 140g). Form into balls and place on baking tray and cover to let them rise for a further 20minutes.

Step 10

Fill: Press the centre of each dough ball using your fingers or the bottom of a cup to create a 1-inch-deep well. Brush each ball with the egg wash. Fill each well with mascarpone mixture, using a piping bag or spoon. Add a spoonful of cooled cranberry filling on top of the cream cheese layer. Optionally, sprinkle some sugar over the cranberry filled buns.

Step 11

Bake: Bake the Buns for 20-25 minutes, or until golden brown and cooked through. Keep an eye on them towards the end to ensure they don’t over-brown.

Step 12

Cool: Let the Buns cool on a wire rack for a few minutes before glazing or serving.

Step 13

Make the glaze: In a small bowl, whisk together 1/4 cup powdered sugar with 1-2 tablespoons of cranberry juice or lemon juice until smooth. Add a few drops of red food dye for the bright red colour if you want. If the mixture is too thick you can add the water.

Step 14

Glaze the Buns: Drizzle the glaze over the cooled Buns for a festive, colorful finish.