Cranberry Buns

Cranberry is one of the most health-giving fruit.  Recent scientific research shows that cranberries contain significant amounts of antioxidants that may help protect against heart disease, cancer and other diseases.  Cranberry juice is also the common remedy to prevent the adhesion of certain of bacteria, including E. coli, associated with urinary tract infections.

For this purpose, I always like to incorporate cranberries into Little Missy's diet, and when Little KL, super-hyper almost 2 year old daughter of a good friend came visiting, I made this buns specially for her.

You will need:

Dough
140 ml fresh milk
200 g bread flour
2 tbsp sugar
1 tsp instant yeast
1/2 tsp salt
30 g butter
100 g dried cranberries
2 tbsp hot water

Egg Wash
1 egg yolk
2 tbsp milk

Preparation:
Soak cranberries in the hot water for at least 30 minutes to plump them up.  Drain well and set aside.

Put all the ingredients (except for the butter and the cranberries) in the pan of the bread machine according to the manufacturer's instructions.  Select the dough function.  Add the butter after about 5 minutes.  Add the cranberries to the dough when you hear the raisin beep, otherwise you can add it about 5 minutes before the end of the kneading cycle.

If you do not have a bread machine, do not despair, you can also knead the dough by hand.  To do so, simply put the flour and yeast in a bowl. Stir to combine.  Add the sugar and salt, and stir again.  Make a well in the centre of the flour. Pour milk into the well, and mix to make a soft, moist dough.

Place the dough onto a clean, lightly floured surface and, with lightly floured hands, knead for 5 - 10 minutes, until it is smooth and elastic.  Add the butter into the dough, and continue to knead for another 5 - 10 minutes.  Incorporate the cranberries into the dough, and continue to knead again for another 5 minutes until the dough is no longer sticking to the surface and your hands.

Place the dough into a large, lightly oiled bowl. Cover with cling film and leave to rise in a warm place for about one hour, until the dough has doubled in size.

When the dough program has finished (if using machine) or the dough has risen, take the dough out of the machine / bowl.  Place it onto a clean floured surface and punch down. Divide the dough into approx 55 - 60 g each, you will get 7 portions.  Shape into rounds, and arrange them on a lined 20 cm round baking tin.  Cover and leave aside to proof for another 30 - 45 minutes.

Preheat the oven to 180 deg Celsius about 15 minutes prior to baking.  Glaze buns with egg wash if you wish.  Bake for 15 - 20 minutes or until the buns are golden brown.