Perfect for bentos, tea, or snacks, these Cran Layered Buns are delightful with their layered texture and sweet cranberry burst. Plus, peeling the layers apart is both fun and therapeutic!
Recipe (Yields 16 Mini Buns)
Sweet Stiff Starter:
- 30g sourdough starter
- 90g bread flour
- 40g water
- 15g sugar
Dough:
- 230g bread flour
- 20g sugar
- 4g salt
- 115g milk
- 50g whipping cream
- 20g butter
- All of the sweet stiff starter
Filling:
- 80g cranberries (dried)
- Melted butter (for brushing)
Method
- Prepare the Sweet Stiff Starter:
- Mix 30g sourdough starter with 90g bread flour, 40g water, and 15g sugar.
- Let it triple in volume over 7-8 hours at 27-28°C.
- Make the Dough:
- Combine 230g bread flour, 20g sugar, 4g salt, 115g milk, 50g whipping cream, and all of the sweet stiff starter.
- Mix until the dough comes together and is strong.
- Gradually add 20g butter and knead until fully incorporated and the dough achieves a window pane.
- Bulk Proof:
- Let the dough bulk proof for 2 hours at 28°C.
- Prepare the Layers:
- Roll out the dough into a rectangle.
- Brush a thin layer of melted butter over the dough and sprinkle 80g cranberries evenly.
- Fold the dough into thirds (single fold) and rest for 10 minutes.
- Roll out the dough again, brush with melted butter, and sprinkle cranberries.
- Fold again and rest for another 10 minutes.
- Shape and Proof:
- Roll out the dough to a thickness of 1.5cm.
- Trim the sides if desired and cut the dough into 4x4cm mini squares.
- Place the squares on a greased pan for final proofing, about 3.5-4 hours at 28°C.
- Bake:
- Brush with egg wash.
- Bake at 190°C for 12-13 minutes.
Enjoy these fluffy, layered buns with a sweet cranberry twist! They make a perfect treat for any occasion.