- 3 1/2 to 4 cups [490 to 560 g] all-purpose flour
- 1/3 cup [75 g] sugar
- 1 pack fresh yeast
- 3/4 teaspoon [3.75 mL] salt
- 1/2 cup [125 mL] milk
- 1/4 cup [60 mL] water
- 1/3 cup [75 g] butter or margarine
- 2 large eggs
- Fresh whole cranberries, to decorate [optional]
- Orange slices, to decorate [optional]
- Pecans halves, to decorate [optional]
Cranberry Pecan Filling
- 1 1/2 cups [375 mL] finely chopped fresh or frozen cranberries
- 1 cup [250 mL] well-packed brown sugar
- 1/3 cup [75 g] butter or margarine
- 3/4 cup [190 mL] ground roasted pecans
Orange Glaze
- 1 1/4 cups [310 mL] icing sugar
- 2 tablespoons [30 g] softened butter or margarine
- 1 to 2 tablespoons [15 to 30 mL] milk
- 2 teaspoons [10 mL] freshly finely grated orange rind
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- Into a large bowl, mix together 1 1/2 cups [210 g] of the flour, sugar, fresh undissolved yeast and salt.
- Into a saucepan, heat together milk, water and butter or margarine until really hot, 120 to 130°F [49 to 54.5°C]; stir into already mixed dry ingredients.
- Then mix in eggs, and just enough of the remaining flour to get a light dough.
- Knead dough onto a floured surface, until light and elastic, for approximately 8 to 10 minutes.
- Cover the leave dough to rise for 10 minutes.
- Meanwhile, prepare cranberry pecan filling.
- Roll dough into a 30 x 6-inch [76 x 15-cm] rectangle.
- Evenly spread cranberry pecan filling over dough, leaving a 1/2-inch [1.3-cm] free space all around.
- Starting at a long end of dough, firmly roll dough into a roll; pinch ends of roll to secure filling.
- Shape roll into a ring well pinching ends together.
- Transfer ring onto a large greased baking sheet.
- Cover dough and leave ring to rise into a warm environment away from drafts until almost doubled in bulk, for approximately 45 to 60 minutes.
- Meanwhile, preheat oven to 350°F [180°C].
- Bake bun into preheated oven for 40 to 45 minutes, until done.
- Transfer done bun onto a wire rack to cool completely.
- Meanwhile, prepare orange glaze.
- Slowly, evenly pour orange glaze on top of bun leaving glaze drip all around the outside and the inside of the ring.
- Serve bun, decorated with whole cranberries, orange slices and/or pecan halves if desired.
Cranberry Pecan Filling
- Into a medium casserole, mix together chopped cranberries, brown sugar and beurre or margarine.
- Bring to a boil over medium-high heat.
- Lower heat and leave mixture to simmer slowly for 5 to 7 minutes, until really thick, stirring often.
- Remove from heat and mix in ground roasted pecans.
Orange Glaze
- Into a small bowl, mix together icing sugar, softened butter or margarine, milk and grated orange rind, until smooth.
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