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Cranberry-Ginger Morning Buns

Perfect with your morning coffee or tea, these lovely breakfast buns are sweet with just enough ginger to provide a touch of zip. Add cardamom to your liking to turn these morning morsels into delicious savoury snacks. Recipe courtesy of Claire Tansey.

Prep Time

Servings

Buns

3/4 cup milk (175 mL)

1 cup dried cranberries (250 mL)

1/4 cup canola oil, plus more for the pan (60 mL)

3 cups all-purpose flour, divided (750 mL)

1/4 cup sugar (60 mL)

1 Tbsp instant dry yeast (15 mL)

1/2 tsp salt (5 mL)

1/2 tsp cinnamon (2 mL)

1/4 tsp cardamom (optional) (1 mL)

1 egg (1)

1/4 cup finely-chopped candied ginger (60 mL)

Zest of 2 oranges (2)

Glaze

1 cup icing sugar (250 mL)

2 Tbsp milk (30 mL)

Warm the milk in a small pot and over medium-low heat until warm but not hot. Remove from heat and stir in cranberries and oil. Reserve.
Combine 2 cups (500 mL) of the flour with sugar, yeast, salt, cinnamon and cardamom in the bowl of a stand mixer with the paddle attachment (you can also do all of this by hand with a bowl and spoon).
Add the still-warm milk mixture all at once and mix on medium-low speed until very well combined.
Add egg, candied ginger and orange zest and stir well.
Add flour by ¼ cup (60 mL) increments, mixing very well each time, adding just enough so dough is soft but not sticky. Scrape down the sides as required.
Switch to the dough hook attachment, increase the speed to medium and knead for about 1 minute. (Alternately, turn out onto a counter and knead vigorously by hand for 5 min). The dough should be smooth and in one large ball. Knead it a few more times by hand then transfer to a large oiled bowl.
Cover with plastic wrap and let rest and rise for at least 2 hours (or up to 4 hours in the cold months) or until roughly doubled in size.
Punch down the dough. Divide into 12 equal pieces (using a digital scale helps!). Brush a 9 x 13-inch (23 x 33 cm) baking dish with canola oil.
Roll each portion of dough several times then shape into a roll. Place in the prepared dish. Repeat with remaining dough.
Cover with plastic wrap and let rest and rise 2 hours (or longer in the cold months) or until roughly doubled in size.
Preheat the oven to 350°F (175°C). Bake 25 to 30 min or until golden brown. While the buns bake, whisk milk into icing sugar. When buns are cooked, transfer pan to a rack to cool.
For shiny glazed buns, brush with icing sugar mixture after buns have cooled 10 min. For a thicker glazed look, reduce milk to 1 Tbsp (15 mL) and wait until buns cool completely before spooning glaze over top.

Ingredients

Buns

3/4 cup milk (175 mL)

1 cup dried cranberries (250 mL)

1/4 cup canola oil, plus more for the pan (60 mL)

3 cups all-purpose flour, divided (750 mL)

1/4 cup sugar (60 mL)

1 Tbsp instant dry yeast (15 mL)

1/2 tsp salt (5 mL)

1/2 tsp cinnamon (2 mL)

1/4 tsp cardamom (optional) (1 mL)

1 egg (1)

1/4 cup finely-chopped candied ginger (60 mL)

Zest of 2 oranges (2)

Glaze

1 cup icing sugar (250 mL)

2 Tbsp milk (30 mL)

Did you know?

Canola oil has half the saturated fat of soybean and olive oil, and is a rich source of vitamins E and K.

Did you know?

21.2 million acres of canola were grown by more than 40,000 Canadian farmers in 2022.

Directions

Warm the milk in a small pot and over medium-low heat until warm but not hot. Remove from heat and stir in cranberries and oil. Reserve.
Combine 2 cups (500 mL) of the flour with sugar, yeast, salt, cinnamon and cardamom in the bowl of a stand mixer with the paddle attachment (you can also do all of this by hand with a bowl and spoon).
Add the still-warm milk mixture all at once and mix on medium-low speed until very well combined.
Add egg, candied ginger and orange zest and stir well.
Add flour by ¼ cup (60 mL) increments, mixing very well each time, adding just enough so dough is soft but not sticky. Scrape down the sides as required.
Switch to the dough hook attachment, increase the speed to medium and knead for about 1 minute. (Alternately, turn out onto a counter and knead vigorously by hand for 5 min). The dough should be smooth and in one large ball. Knead it a few more times by hand then transfer to a large oiled bowl.
Cover with plastic wrap and let rest and rise for at least 2 hours (or up to 4 hours in the cold months) or until roughly doubled in size.
Punch down the dough. Divide into 12 equal pieces (using a digital scale helps!). Brush a 9 x 13-inch (23 x 33 cm) baking dish with canola oil.
Roll each portion of dough several times then shape into a roll. Place in the prepared dish. Repeat with remaining dough.
Cover with plastic wrap and let rest and rise 2 hours (or longer in the cold months) or until roughly doubled in size.
Preheat the oven to 350°F (175°C). Bake 25 to 30 min or until golden brown. While the buns bake, whisk milk into icing sugar. When buns are cooked, transfer pan to a rack to cool.
For shiny glazed buns, brush with icing sugar mixture after buns have cooled 10 min. For a thicker glazed look, reduce milk to 1 Tbsp (15 mL) and wait until buns cool completely before spooning glaze over top.

Nutritional Analysis

Calories

293

Total Fat

7.1 g

Saturated Fat

1 g

Cholesterol

16 mg

Sodium

215 mg

Carbohydrates

53.2 g

Fiber

1.8 g

Sugar

25.2 g

Protein

5.5 g

Potassium

140 mg

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