1 3/4cup(225g)all purpose flour, plus more as needed
1 1/2teaspoonsInstant yeast
Pinchsalt, add 1/4 teaspoon if using unsalted butter
2Tablespoonswhite granulated sugar
1/4cup(57g)butter, at room temperature
1/2cup(120ml)milk, warmed to lukewarm, about 105F
1/2largeegg, *See Note 1 below
Filling:
4Tablespoonslemon curd Recipe Here, or store bought *see Note 2 below
1/2cupdried cranberries, plumped
Icing:
1 1/2cups(200g)icing/confectioners' sugar
1Tablespoonlemon juice
hot water, to thin, as needed
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Instructions
IMPORTANT! If you are using Active Dry Yeast, you will need to proof the yeast in the warm milk before adding to the dough. It is not recommended to add Active Yeast directly to the flour. For best results, use standard Instant Yeast, such as SAF. If using Quick or Rapid Rise Instant Yeast, check the instructions on the package, as the rising times might be different than stated here. Some quick rise yeast replaces the first rise with a 10-minute rest.
Plump the dried cranberries: Place dried cranberries in a small bowl and cover with hot water. Let stand for 15 minutes, then drain and dry well. Set aside until needed.
In a large bowl or the bowl of a stand mixer fitted with the kneading hook, add the flour, Instant yeast, salt and sugar. Mix briefly to combine. Add the butter, milk and egg and mix on low speed (speed 1) until combined, then increase to speed 2 and knead for 8 minutes. (If mixing by hand, knead for 10-12 minutes).
Remove dough to a work surface and knead briefly, adding a bit more flour if dough is really sticky. Don't add too much. The dough should be moist. Form the dough into a ball and place into a greased bowl. Cover and let rise until doubled, about 70-90 minutes.
Remove dough to a lightly floured work surface and gently deflate. Roll dough into a 10 x 12-inch rectangle. Place dollops of lemon curd on dough and spread to evenly cover. Scatter dried cranberries over-top. Starting with the short 10-inch wide end, roll up the dough jelly-roll style, then pinch the seams together.
Rotate the dough so the seam is down. Using a measure, adjust the dough log to 9-inches long (pat in from the ends if too long). Measure out slices 1 1/2-inches wide, then cut, making 6 slices.
Place slices onto a baking sheet several inches apart. Cover with a clean tea towel and set to rise until puffy, about 45 minutes. **Before baking, tuck the loose end underneath the bun so the buns don't unravel as they bake.
When buns are nearing ready, preheat the oven to 400F (regular bake/not fan assisted. Bake for 13-18 minutes, or until golden and hollow sounding when tapped. (If you have an instant read thermometer, internal temperature should be 190F at least).
Remove from oven and immediately remove to a cooling rack to cool completely.
Glaze: Slide a baking sheet under the cooling rack (to catch drips). Mix the glaze by adding the lemon juice to the confectioners' sugar. Stir, then add a bit of hot water in very small increments, if needed, to thin the glaze. Use a spoon to put the glaze overtop of the cooled buns, then allow to stand until the glaze sets.
Notes
Note 1: To get 1/2 an egg, crack an egg into a small bowl and use a fork to mix together the white and yolk. Use half of the egg mixture in the dough, reserving the remaining egg for another purpose (you could use it to brush the buns before baking, if you like).Note 2: You can use store-bought lemon curd or try my easy homemade lemon curd recipe. If making your own lemon curd, make ahead and refrigerate until needed. Use what you need, then package up the remainder to refrigerate for another use or freeze it for up to 3 months.Be sure to read the information above this Recipe Card, where you'll find baking tips and step-by-step photos that you might find helpful.