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Dessert
12 buns
1 hour 30 minutes
17-20 minutes
Chef Marcy Goldman
This certainly tweaks Easter tradition. Instead of citron and currants, these soft, sweet buns feature dried tart cherries and cranberries, and a touch of pure maple syrup from a new Spring vat. You can forgo the vanilla fondant topping and simply smear on some melted white chocolate if serving the buns still warm.
2 teaspoon instant yeast
1/4 cup warm water
1 cup warm milk
1 teaspoon vanilla
1/4 cup unsalted butter, melted and cooled
3/4 cup sugar
1/4 cup pure maple syrup
1 teaspoon salt
2 eggs
3 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 tablespoon orange zest, finely minced
Egg wash for brushing on tops of buns
1/2 cup Dried Tart Cherries, reconstituted and patted dry
1/2 cup Dried Cranberries, reconstituted and patted dry
2 cups confectioners' sugar
Orange juice as required
Water as required
In a large bowl (or bowl of an electric mixer fitted with a dough hook) hand whisk together the yeast and water and let stand 2 minutes.
Stir in the milk, butter, sugar, maple syrup, vanilla, and salt to dissolve. Whisk in eggs.
Add most of the white flour, the whole-wheat flour, spices, and mix by hand to make a soft dough.
When dough can no longer be mixed by hand, begin kneading (5-7 minutes by hand or using a dough hook on an electric mixer), dusting in more all-purpose flour if needed and adding in the orange zest.
Let dough rest for 15 minutes.
Knead in dried cranberries and dried cherries.
Shape dough into a ball and let rest, covered with a tea towel for about 20 minutes.
Divide dough into 12 pieces and shape into balls. You may also roll dough out and cut into 3 inch rounds (about 1/2 inch thick).
Place dough balls on a lightly greased baking sheet about one inch apart.
Using floured scissors, snip a cross on the top of each bun.
Preheat oven to 375°F.
Place buns in oven and reduce heat to 350°F. Bake for 17-20 minutes until the tops are golden brown. Remove from the oven and transfer to a rack. When cool, apply fondant.
Fondant
In one small bowl, mix orange juice and 1 1/2 cups confectioner's sugar to make a spreadable glaze.
In a second bowl, mix 1/2 cup confectioner's sugar with water to make a white glaze.
Smear each bun with orange glaze. Allow to set, and then drizzle on some white glaze.
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