I had a craving today for some cranberry orange buns so I kind of figured out this recipe using several different recipes kind of mashed together. They are rising right now on the stove waiting to go in the oven in an hour. I hope you enjoy this delicious sweet and tart treat.
Michele’s Cranberry Orange Buns
2 cups gluten-free flour mix
1 cup almond flour
1 1/2 tsp Xanthan Gum
1 Tbsp yeast
1/4 cup sugar
1 tsp salt
1 cup dried cranberries
3/4 cup warm milk
1 tsp apple cider vinegar
1 orange washed and quartered, seeds removed
3 Tbsp melted butter
Prepare muffin pans with cooking spray. In large stand mixer place all dry ingredients and mix with dough hook. In a blender place all wet ingredients and blend well. Add this mixture to the dry ingredients in the mixer and beat for 3 minutes on medium high. This dough will be quite sticky, don’t add more flour.
Using a releasing ice cream scoop, place full scoops in each muffin cup.
Cover all buns loosely with plastic film and a tea towel. Let sit in a warm place to rise for 45-60 minutes. When rising is almost done, turn oven to 400 degrees F. Remove tea towel and plastic film and place buns in oven and bake for 25 to 30 minutes until golden brown. Remove pans from oven and brush buns with melted butter (about 1 Tbsp). Let cool and enjoy.
I hope you enjoy this twist on a traditional tea-time fruit bun with these orange cranberry buns. Cheers, Michele