Directions
- Measure all ingredients and have them ready. This ensures a smooth process and a tremendous final product.
- Zest the orange, being careful to avoid the bitter white part. The zest will add a bright flavor to the dough.
- Soak dried blueberries and cranberries in warm water or rum to rehydrate them. This makes the fruits juicier and enhances their flavor in the buns.
- Proof the yeast by dissolving it in warm milk along with the sugar. Allow it to sit until it becomes foamy, which takes about 5 to 10 minutes.
- In a separate bowl, whisk together the eggs, granulated sugar, and vanilla extract. Then add in the proofed yeast mixture.
- Gradually add the flour to the moist mixture. Knead until the dough pulls away from the sides of the bowl, creating a tremendous soft and elastic texture.
- Check for gluten formation by stretching a piece of the dough. If it stretches without tearing, it’s ready for the next step.
- Incorporate the salt and room-temperature butter, kneading until fully integrated into the dough.
- Mix in the soaked fruits, orange zest, and white chocolate until evenly distributed throughout the dough.
- Place the dough in an oiled bowl, cover with a clean cloth, and let it proof in a warm place until it doubles in size, about 1 hour.
- Meanwhile, prepare the egg wash by whisking the egg yolk and water together until smooth.
- Once the dough has risen, punch it down and shape it into 12 equal balls. Place them into a greased baking dish, letting them proof again for approximately 30 minutes.
- Brush the tops of the buns with the egg wash, ensuring a beautiful golden finish during baking.
- Preheat the oven to 350°F.
- Bake the buns for 20-25 minutes, or until they are golden brown and cooked through. The aroma should be tremendously inviting by this time!
- Once baked, allow the buns to cool. In the meantime, create the royal icing glaze by combining powdered sugar, egg white, and lemon juice (if using). Drizzle over the cooled buns to create the signature cross.
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