Cranberry & cinnamon swirl buns

Name: Cranberry & cinnamon swirl buns
Total time: 1 h 35 min
Yield: 18-20
Ingredients: 2 x 7 g sachets of fast-action yeast; 500 ml lukewarm milk; 3 large free-range eggs; 650 g plain or light spelt flour plus extra for dusting; 200 g wholemeal flour; 1 pinch of ground cinnamon; 150 g unsalted butter (at room temperature); 150 g caster sugar; unrefined caster sugar; 3 tablespoons apricot jam or runny honey; 225 g dried cranberries; 3 oranges; 150 g unsalted butter (at room temperature); 150 g soft brown sugar; 6 teaspoons ground cinnamon

Vegetarianv

“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. ”

Makes 18-20

Cooks In1 hour 35 minutes

DifficultyNot too tricky

Jamie Magazine Fruit Thanksgiving Christmas Baking Bread

Nutrition per serving

Calories 361 18%
Fat 13.2g 19%
Saturates 7.4g 37%
Sugars 22g 24%
Salt 0g 0%
Protein 10.3g 21%
Carbs 7.2g 3%
Fibre 2.6g -

Of an adult's reference intake

Jamie Magazine

By Anna Jones

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Ingredients

2 x 7 g sachets of fast-action yeast
500 ml lukewarm milk
3 large free-range eggs
650 g plain or light spelt flour , plus extra for dusting
200 g wholemeal flour
1 pinch of ground cinnamon
150 g unsalted butter , (at room temperature)
150 g caster sugar
unrefined caster sugar
3 tablespoons apricot jam or runny honey
FILLING
225 g dried cranberries
3 oranges
150 g unsalted butter , (at room temperature)
150 g soft brown sugar
6 teaspoons ground cinnamon

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Jamie Magazine

By Anna Jones

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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.