Cream Cheese and Cranberry Buns

Name: Cream Cheese and Cranberry Buns
Yield: 1 serving
Cuisine: American
Ingredients: 80 grams Cream cheese; 30 to 40 grams Dried cranberries; 100 grams Flour; 100 grams Whole wheat flour; 1/2 Egg; 20 grams Butter; 150 ml Milk; 1 tsp Sugar; 1/2 tsp Salt; 15 to 20 grams Fresh yeast; 1 Milk or beaten egg yolk to glaze the buns

cookpad.japan @cookpad_jp

I had some white sandwich cream cheese and cranberry bread when I was back home in Japan and it was delicious, but when you sliced it, some parts were full of cream cheese while some parts had none, so I made them into buns instead. The version I had was made with white flour only, but I used half whole wheat and half white flour.

You can mix all the dough ingredients together and leave it to rise for 1 hour before going to step 4. I used 500 g of flour this time, and made plain rolls out of 300 g worth and these cream cheese-cranberry buns out of 200 g worth. I use pre-portioned cream cheese that comes in 20 g portions (since it's convenient) but you can just cut up a block of cream cheese instead.
In step 4, if you put the cranberries and the cream cheese on the inside of the dough only, they won't get burned during baking. For 200 g of dough worth. Recipe by Brandy

cookpad.japan @cookpad_jp

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Ingredients

1 serving

80 gramsCream cheese
30to 40 grams Dried cranberries
100 gramsFlour
100 gramsWhole wheat flour
1/2Egg
20 gramsButter
150 mlMilk
1 tspSugar
1/2 tspSalt
15to 20 grams Fresh yeast
1Milk or beaten egg yolk to glaze the buns

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Steps

1

Make the starter sponge first. Warm up 50 ml of milk, and melt the butter in it.
2

Crumble up the yeast into 50 g of whole wheat flour. Add the salt and sugar, add the milk mixture from step 1 and mix. Cover with a tightly wrung out moistened kitchen towel, and leave to rest at room temperature overnight, or in a 30°C oven for 5 to 6 hours.
3

When the sponge from step 2 has fermented, add the remaining 50 g of whole wheat flour and 100 g of white flour, plus 100 ml of warmed up milk. Beat the egg and add that too. Mix well. Leave it to rise at room temperature (or in a 30°C oven) for about an hour.
4

Roll out the dough and scatter with the cranberries. Place the pieces of cream cheese on top. Divide into 4 pieces, and make each piece into a roll. Place on a lined baking sheet and brush the tops with milk or beaten egg yolk.
5

15 to 20 minutes later, brush the tops again with milk or egg yolk. Preheat the oven to 200°C. Put a cup of boiling water in the oven to keep the air moist.
6

Bake the buns for 20 minutes, then take them out of the oven. Serve in a basket.
7

This is how they look cut open. They're packed with cream cheese and cranberries.
8

Please take a look at the sister recipe for cream cheese and cranberry muffins. https://cookpad.wasmer.app/en/recipes/168375-cream-cheese-cranberry-muffins
https://cookpad.wasmer.app/us/recipes/168375-cream-cheese-cranberry-muffins

Cream Cheese & Cranberry Muffins