These delicious mini buns taste delicious at Christmas breakfast, at Christmas brunch, or with a cup of coffee or tea (and of course they also taste delicious for the rest of the year). The dough is quite firm during the beginning of the kneading time. Only when the butter is added will it become a silky dough. Preferably use a machine to knead the dough. Due to a large amount of butter to be added during kneading, this dough is difficult to knead by hand. Tip: the mentioned rice times are an indication. I can't specify exactly how long the dough should rise. The rice times depend on the dough temperature and the temperature at which the dough rises. If the dough or ambient temperature is hotter, the dough will rise faster (and vice versa). This applies not only to these sandwiches but to all breaddegen. You can bake these sandwiches in advance and store them in the freezer. Let them defrost before serving and place them in an oven warmed to 160 ºC for another ± 3 minutes. Brioche buns with cranberries and orange (24 pieces) Dough: 480 grams wheat flour (American patent flower/Patent extra) 9 grams instant yeast 8 grams salt 25 grams sugar 180 grams cold water 100 grams egg, from the refrigerator 1 teaspoon orange extract * 110 grams not too soft butter * If you don't have an orange extract, you can replace it with the grated skin of an orange Fill: 125 grams dried cranberries 40 grams candied orange peel Further: 1 - 2 baking trays, lined with baking paper or 2 muffin baking trays (for 12 pieces), greased or 24 aluminum trays, greased soft butter to cover the buns with after baking icing sugar (optional) Chop/cut the cranberries and candied orange peel into small pieces. Kneading dough in stand mixer/spiral cutter/bread maker: Put all the ingredients for the dough, except the butter, in the bowl and knead into a firm dough for ± 6 minutes. Then add the butter in lumps (not all at once) and knead through. It'll look like goo at first, don't panic, it'll be fine. If necessary, scrape the wall of the bowl with a dough scraper. Total kneading time: 12 – 15 minutes. The dough is well kneed if you can pull a fleece from it. Knead the filling through last.
1st row: Form a ball of the dough and place the dough ball in a lightly oiled bowl. Cover the bowl and let the dough double in volume at room temperature in ± 90 minutes.
Forms: Divide into the dough with a dough plug into 24 pieces of ± 44 grams. Make a good bulge of the pieces of dough. Place the balls a few centimeters apart on a baking sheet/baking tray or divide them between the muffin trays or aluminum trays. Cover the dough with a piece of bubble wrap. 2nd row: 60 – 90 minutes at room temperature or until the dough has almost doubled in volume. If you press it with a finger, the print remains visible for a while and then slowly rebounds, the spheres have risen well. Preheat oven: 180ºC (upper/lower heat). Baking: Bake the buns in ± for 12 minutes until cooked through and golden brown. Brush them with soft butter immediately after they come out of the oven and leave to cool on a wire rack. Sprinkle them with icing sugar just before serving.
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