For the buns
7 g sachet of yeast
100g caster sugar
pinch of salt
550g plain flour
For the filling
150 g cranberries I used fresh you could use dried it works both ways
1 large orange zest
3 tbsp caster sugar
1 tbsp of water
You will need a deep baking tin 23 cm x 23 cm lined with baking paper
To begin you need to dissolve the yeast in 60ml of warm water with a pinch of the sugar you have weighed out ready for the buns, set aside for 5 mins it will begin to bubble and thats good it means its just about ready to use.
Heat the milk and butter together until the butter has melted over a low heat, allow to cool slightly.
Add to a separate mixing bowl the yeast mix along with the remaining sugar,salt and egg then add the melted butter mixture to the bowl and half the flour mix well then add the remaining flour I do use mine in my ruby (kitchen Aid) with the dough hook as it takes the hard work out of my hands mix till you have a nice dough and the sides of the bowl are clean this will take around 10 mins once ready add the dough to a lightly oiled bowl and cover the bowl with cling film or a shower cap as its great for proving breads and anything you want to rise.