Cranberry and Walnut Buns

Instructions

1. 1

   Pour the warm milk into a large bowl and sprinkle the yeast over the surface. Let sit for 5 minutes until foamy.

   Tip: The milk should be warm but not hot—around 40-43°C—to activate the yeast properly.

2. 2

   Add the caster sugar, melted butter, salt, egg, and vanilla extract to the yeast mixture. Mix well with a wooden spoon until combined.

3. 3

   Gradually add the flour, stirring until a shaggy dough forms. Turn the dough onto a lightly floured work surface and knead for 8-10 minutes until smooth and elastic.

   Tip: Don't be afraid to knead firmly—this develops the gluten and helps the buns rise evenly.

4. 4

   Fold the chopped cranberries and walnuts into the dough using your hands, distributing them evenly throughout.

5. 5

   Place the dough in a lightly oiled bowl, cover with a clean tea towel, and leave to rise at room temperature for 1.5 hours until doubled in size.

   Tip: A warm kitchen corner speeds up rising, but avoid direct sunlight or drafts.

6. 6

   Gently punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and arrange on a baking tray lined with baking paper, leaving space between each bun.

7. 7

   Cover the buns loosely with the tea towel and leave to rise for 45 minutes to 1 hour until puffy and light.

   Tip: The buns should spring back slowly when gently pressed with your finger.

8. 8

   Preheat your oven to 200°C. Bake the buns for 20-25 minutes until golden brown and they sound hollow when tapped on the bottom.

9. 9

   Remove from the oven and immediately brush the warm buns with honey. Transfer to a wire rack to cool slightly before serving.

   Tip: Brushing with honey while warm gives the buns a glossy finish and subtle sweetness.