Cranberry Yeast Rolls
Ingredients
Instructions
Crumble the yeast and add it with a teaspoon of sugar to lukewarm milk - mix thoroughly, cover, and set aside for about 20 minutes.
In a large bowl, place flour, the rest of the sugar, butter, egg, cranberries, and orange zest.
Add the yeast starter and knead a smooth dough.
Cover the bowl with the dough with a cloth or cling film and set aside in a warm place to rise (for about an hour).
Once the dough has doubled in volume, take it out onto a floured surface and knead briefly.
Roll out the dough into a thin sheet about 0.5 cm thick.
Spread the top of the dough with melted butter.
Mix brown sugar with cinnamon and orange zest and sprinkle over the top of the dough.
Finally, sprinkle the top with chopped cranberries.
Roll up the dough into a log along the longer edge.
Cut the dough into 8 pieces and arrange them in a baking dish (about 26 cm in diameter), or on a baking sheet.
Cover the buns with foil or a cloth and set aside for half an hour.
Preheat the oven to 170 degrees Celsius (fan-assisted).
Bake the buns for about 20-25 minutes - until golden brown.
After baking, cool the snails.
To prepare the icing, pour powdered sugar into a bowl and gradually add milk, stirring constantly.
Spread the icing over the top of the buns.
A cup has a capacity of 250 ml.
