Prep 2 hrs
Cook 30 mins
- 28.34 g fresh yeast or 29.58 ml dry yeast
- 158.51 ml warm whole milk (90 degrees F.)
- 59.16 ml sugar
- 2.46 ml salt
- 2 large eggs
- 88.74 ml softened unsalted butter
- 828.06 ml all-purpose flour
- 4.92 ml mace or 4.92 ml cinnamon
- 236.59 ml chopped walnuts
- 236.59 ml chopped pecans
- 118.29 ml sugar
- 9.85 ml cinnamon
- 1.23 ml nutmeg (fresh grated)
- 118.29 ml coarsely chopped cranberries
- 177.44 ml softened unsalted butter
- 118.29 ml brown sugar
- 4.92 ml vanilla
- 2.46 ml lemons, zest of or 2.46 ml orange, zest of, grated
- 29.58 ml melted unsalted butter
- DOUGH: Mix together yeast, milk and sugar.
- Set aside to bloom.
- Mix the salt, mace and flour together.
- Add the eggs and butter to the yeast, then pour the dry mixture on top and place on your kitchenaid with the dough hook attachment.
- Mix for at least 10 minutes, or until smooth and satiny in texture.
- Add flour as needed.
- Turn the dough out onto a floured board and knead by hand a few turns or until very smooth.
- Put into a buttered bowl, cover with plastic wrap and set aside to rise until doubled.
- FILLING: Mix the nuts together.
- Mix all remaining ingredients together along with half of the walnut-pecan mixture.
- Set aside.
- TOPPING: Spread the softened unsalted butter evenly across the bottom of a 9x13 inch baking pan.
- Mix the remaining half of the nuts with the brown sugar, the vanilla, and lemon zest and sprinkle over the top.
- ASSEMBLY: Roll the dough into a rectangle approximately.
- 12 x 18 inches.
- Brush with the melted butter except for about 1 inch along one of the 18 inch sides.
- Sprinkle the cranberry filling all over the buttered dough, the roll it up jelly roll style, pinching at each end and along the seam.
- Cut the roll into 12 even pieces and place face down, 4 across and 3 down, in the pan.
- Cover and proof until nearly doubled.
- Bake at 350 degrees F.
- for 30- 35 minutes or until the tops are golden brown and the sugar is bubbling up between the rolls.
- Remove the pan from the oven, wait 5 minutes, then invert onto a baking sheet.
- Cool and serve.
I agree with you- these are the best buns that I have made, too. I used freshly grated nutmeg in place of the mace, and did the refrigerator-rise method. Just heavenly- the tart cranberries are wonderful, here. Thanks!
This is a delicious sweet bun, with lots of good stuff! I couldn't find fresh cranberries, as I made these the first week of May, and there are no fresh cranberries in the markets here now. So instead I subbed dried tart cherries. I used the lemon zest option. I think I got confused with the topping/filling instructions, so I ended up just combining the nuts, dried cherries, lemon zest, cinnamon and nutmeg all together, and used it both for the topping and the filling. It came out beautifully. I will have to try this again in the fall when fresh cranberries are available, because that could only make this better. I especially love the softly spiced sweet dough! Thanks, kiwidutch!
These were great. I used orange zest instead of lemon simply because I love the flavor of oranges and cranberries. I also used the cinnamon instead of the mace. To reduce the sugars, I replaced the sugar in the filling with Splenda and used Splenda brown sugar for the topping.