How to make yeast buns with cranberries

• Crumble the yeast and add it with a teaspoon of sugar to lukewarm milk - mix thoroughly, cover, and set aside for about 20 minutes.
  15 g yeast, 70 ml milk, 1 teaspoon sugar
• In a large bowl, place flour, the rest of the sugar, butter, egg, cranberries, and orange zest.
  50 g sugar, 250 g wheat flour - all-purpose, 1 egg, 50 g butter, 1 teaspoon orange zest, 25 g cranberries
• 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.
  3 tablespoons butter
• Mix brown sugar with cinnamon and orange zest and sprinkle over the top of the dough.
  50 g brown sugar, 1 teaspoon cinnamon, 1 teaspoon orange zest
• Finally, sprinkle the top with chopped cranberries.
  about 50 g 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.
  100 g powdered sugar, 2-3 tablespoons milk
• Spread the icing over the top of the buns.