Hello lovelies, today I‘m sharing my last recipe before Christmas (and for this year) with you: cranberry orange yeast bun. The bun or wreath has turned out so delicious and I wanted to give you the recipe as a little Christmas goodie. The fine flavors of oranges, the fresh cranberries and nuts in the filling harmonize so wonderfully with each other. It is great for a Christmas brunch or as a souvenir if you are invited over the holidays.
It doesn‘t only taste super delicious (preferably warm!) when it’s fresh, but also the next day with a little jam or vegan butter. Have you ever baked with fresh cranberries? I really like them and they can be bought fresh in the supermarkets at the moment, so take this opportunity and try it out. Fresh cranberries contain around 13 g of vitamin C per 100 g, a lot of vitamin A and antioxidants.
And now here is the recipe for cranberry orange yeast bun:
Cranberry orange yeast bun
- Baking oven
- 250 gr (1 cup) plant-based milk
- 10 gr (0.3 oz.) yeast
- 50 gr (1/4 cup) vegan butter
- 75 ml (1/3 cup) maple syrup
- 500 gr (4 cups) spelt flour or wheat flour
- 2 Tbsp apple sauce
- Zest of 1 orange
- 1 pinch of salt
- 100 gr (3.5 oz.) fresh cranberries
- Juice of 1 orange
- 75 gr (2.6 oz.) dates
- 1 tsp cinnamon
- 50 gr (1.8 oz) marzipan optional
- Zest of 1/2 orange
- 50 gr (1.8 oz.) pecans
- 3 Tbsp coconut blossom sugar
- Slightly warm up the milk (not too hot) and stir in yeast, maple syrup and butter until everything is dissolved
- Mix with all remaining ingredients and knead into a smooth dough
- Let the dough rise at a warm spot for approx. 1-2 hours
- In the meantime prepare the filling
- Place the dough on a floured work surface and knead once again
- Separate it in 2 pieces and roll out each half in a rectangular shape
- Place the filling on top of both halves (leave an 1cm edge) and roll them up lengthways
- Now slightly cut the dough rolls with a sharp knife lengthways about 4-5 times
- Braid them to a wreath and place it on a baking paper
- Coat it with a mix of vegan cream, maple syrup and some turmeric and place fresh cranberries, cut in halves, on top
- Bake at 180°C (356°F) for about 30-40 minutes
- Add all ingredients into a mixer or food processor and mix to a smooth mass – there can be some small crumbs left
I‘m always amazed at how well the yeast dough with spelt flour and without the addition of eggs works. I‘m happy to add some apple sauce or yogurt to the dough as an egg substitute, so it becomes nice and fluffy. In addition to the fresh cranberries, I also used pecans, dates and marzipan for the filling, which gives it a fine nutty sweetness.
For the icing I simply mixed some powdered sugar and freshly squeezed orange juice, but of course this is optional. The cranberry orange yeast bun tastes very delicious even without icing. If you prepare it for a brunch or breakfast, then you can easily go without it.
I hope I was able to inspire you for a Christmas bakery with this bun. It‘s not too sweet, beautiful to look at and certainly also very suitable as a souvenir. You can, for example, add a bow around the bun, then you have a great gift. Bring a suitable spread, you can already find recipes here on the blog.
I wish all of my readers a wonderful and relaxed Christmas! Thank you for your loyalty this year, all comments, all pictures that have reached me and your wonderful feedback on my recipes. It means a lot to me. I‘m grateful every day that I can pursue my passion and inspire you with my recipes and pictures!
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