I love buns, every kind, flavor, and shape! I love making them, which is so easy by the way, and it’s always an exciting moment when you get a tray full of freshly baked buns out of the oven. In this case, our best friend is brewer’s yeast, together with our imagination of course.
I had a full package of cranberries leftovers since the winter holiday and here is a fantastic and easy way to use it. To get that beautiful braid I followed this video on Youtube, it is not so difficult and the I really love this shape.
-ITALIAN VERSION-
PANINI DOLCI CON MIRTILLI ROSSI
Adoro i buns! Mi piacciono in tutti i modi, in tutte le forme e sono decisamente uno dei miei lievitati preferiti. Mi diverto tantissimo a prepararli, anche perché sono più facili di quel che sembra, e in casa sono sempre tutti entusiasti quando tiro fuori dal forno una bella teglia di buns profumati e morbidi. Il lievito di birra è il nostro migliore alleato in questo caso, insieme alla nostra fantasia. Sotto le feste a dicembre avevo comprato un bel pacchetto di mirtilli rossi (cranberries) che alla fine era rimasto ancora chiuso, e voilà ecco un modo perfetto per utilizzarlo.
Ingredienti
500 g farina tipo 0
65 g zucchero
285 ml latte tiepido
7 g lievito di birra secco
1 cucchiaino di sale
1 uovo
40 g burro
75 g mirtilli rossi essiccati
50 g fichi secchi
scroza di arancia
Procedimento
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In un pentolino sciogliere il burro con il latte a bassa temperatura, dev’essere tiepido. Lontano dal fuoco aggiungervi il lievito, mescolare e tenere da parte. La temperatura è molto importante poiché il calore attiva i lieviti ma se eccessivo questo ucciderà i microrganismi vivi del lievito.
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In una planetaria porre tutti gli ingredienti secchi, unire il mix di lievito, latte e burro e lavorare con l’apposito gancio, quando l’impasto comincia a prendere forma aggiungere l’uovo. Continuare a lavorare finché l’impasto non si stacca naturalmente dai bordi (circa 5-10 minuti).
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Terminata la fase precedente, formare una palla con l’impasto e sistemarla in una ciotola coperta con un panno umido oppure con della pellicola trasparente.
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Far lievitare fino al raddoppio, circa 1 ora. Deve lievitare in un luogo riparato e tiepido come vicino a un calorifero se siete in inverno, oppure nel forno spento con la sola lampadina accesa.
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Trascorso il tempo di lievitazione, riprendere il panetto, lavorarlo leggermente su una superficie infarinata e formare un rettangolo.
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Partendo dal lato corto piegare il rettangolo in tre, poi con un coltello ricavare delle strisce di pari grandezza. Ricavare da ogni striscia altre 3 striscioline e intrecciarle. Qui il link al video dove si vede bene il procedimento.
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Porre i panini intrecciato all’interno di uno stampo per muffin/cupcakes ben imburrato.
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Coprire nuovamente con un canovaccio e lasciar lievitare per almeno 45 minuti fino a un’ora.
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Terminata la seconda lievitazione, spennellare la superficie con un po’ di latte e infornare e cuocere a 175-180°C per circa 20-25 minuti.
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Infine li ho glassati con del Golden Syrup mentre erano ancora caldi. Poichè questo è difficilemte reperibile in Italia potete invece spolverarli con dello zucchero a velo oppure preparare uno sciroppo di zucchero
CRANBERRIES BRAIDED ROLLS
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Ingredients
- 500 g bread flour
- 65 g caster sugar
- 285 ml lukewarm milk
- 7 g active dry yeast
- 1 tsp salt
- 1 egg
- 40 g butter
- 75 g dried cranberries
- 50 g dried figs
- orange zest
Instructions
1
In a saucepan melt the butter with the milk at a low temperature, it should be lukewarm.
2
Set aside, add the yeast and mix well. The temperature is crucial here because the heat will activate the yeasts but if it is too hot it will kill the micro-organisms that live inside it.
3
In a stand mixer place all the dry ingredients, add the yeast mixture and work the dough with the hook tool of your mixer.
4
Add the egg and continue kneading. After about 5-10 minutes the dough should start to get off the edges of the bowl.
5
Transfer the dough into a bowl, cover with cling film, put it in a warm place and let it rise for at least an hour until it doubles in size.
6
Punch down the dough with your fist, turn it onto a lightly floured surface and shape it into a rectangle.
7
Spread the cranberries and the figs coarsely chopped, trim off the excess to obtain a neat rectangle.
8
Grab the shorter end of the dough and fold it 1/3 of the way in to encase the filling. Then grab the leftover 1/3 of the dough and fold it right on top of the folded bit.
9
Using a knife cut the ends off and divide the dough into even strips.
10
Then take one of the strips and make two more even cuts along the long side without cutting all the way but keeping one end of the dough intact.
11
Now you can braid the three strips by overlaps them over each other, the same as making a french braid.
12
Place the rolls into a greased cupcake tin.
13
Cover and let rise for about 45-60 minutes. Then sprinkle the surface with a bit of milk, or eggs wash.
14
Preheat the oven and bake at 175 -180° until golden brown for about 20-25 minutes.
15
Remove from the oven and let the bread cool on a wire rack. I immediately brushed them with golden syrup for a glossy look.
CRANBERRIES BRAIDED ROLLS
(No Ratings Yet)Loading...Ingredients
- 500 g bread flour
- 65 g caster sugar
- 285 ml lukewarm milk
- 7 g active dry yeast
- 1 tsp salt
- 1 egg
- 40 g butter
- 75 g dried cranberries
- 50 g dried figs
- orange zest
Instructions
In a saucepan melt the butter with the milk at a low temperature, it should be lukewarm.
Set aside, add the yeast and mix well. The temperature is crucial here because the heat will activate the yeasts but if it is too hot it will kill the micro-organisms that live inside it.
In a stand mixer place all the dry ingredients, add the yeast mixture and work the dough with the hook tool of your mixer.
Add the egg and continue kneading. After about 5-10 minutes the dough should start to get off the edges of the bowl.
Transfer the dough into a bowl, cover with cling film, put it in a warm place and let it rise for at least an hour until it doubles in size.
Punch down the dough with your fist, turn it onto a lightly floured surface and shape it into a rectangle.
Spread the cranberries and the figs coarsely chopped, trim off the excess to obtain a neat rectangle.
Grab the shorter end of the dough and fold it 1/3 of the way in to encase the filling. Then grab the leftover 1/3 of the dough and fold it right on top of the folded bit.
Using a knife cut the ends off and divide the dough into even strips.
Then take one of the strips and make two more even cuts along the long side without cutting all the way but keeping one end of the dough intact.
Now you can braid the three strips by overlaps them over each other, the same as making a french braid.
Place the rolls into a greased cupcake tin.
Cover and let rise for about 45-60 minutes. Then sprinkle the surface with a bit of milk, or eggs wash.
Preheat the oven and bake at 175 -180° until golden brown for about 20-25 minutes.
Remove from the oven and let the bread cool on a wire rack. I immediately brushed them with golden syrup for a glossy look.
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