Rebekah's Insights

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This morning Liam asked if we could make Orange Cranberry Buns for breakfast--one of his favorites and also a quick and easy morning recipe. We enjoyed them so much that I thought I would share. :)

Orange Cranberry Buns

2 C. all-purpose flour
1/2 C. sugar
1 Tbsp. baking powder
3/4 C. dried cranberries (the only brands available to me here are sweetened, so if you use unsweetened you may want to increase the sugar to the recipe a bit; it is your call)
3 Tbsp. melted butter
2 eggs, lightly beaten
1 tsp. orange extract
1/2 C. whole milk

In a mixing bowl, stir together flour, sugar, and baking powder; drizzle melted butter over dry ingredients and stir through. Combine eggs, orange extract, and milk; add to dry mixture and stir until just moistened. Add dried cranberries and drop by tablespoonfuls onto parchment-lined (or greased) baking sheet. Bake in pre-heated oven at 325 degrees F for 10 minutes*** or until golden brown. Serve fresh from the oven or warmed, if made ahead.

Recipe makes 2 dozen buns.

***I have developed this recipe here using a fan-assisted oven, so I bake them for ten minutes, but anyone using a regular conventional oven (as I would assume anyone reading my blog would be) you may need to bake for 15-25 minutes until the buns are golden brown in color. (I have had to learn how much time to cut from baking recipes while here using this oven, because they will all burn otherwise.) Also, I always use parchment paper when I bake these--I like how low in fat they are, yet the parchment keeps them from sticking.

Serving Suggestion: We like to serve these buns warm from the oven along with fromage frais or yogurt and orange juice for breakfast, although they are equally delicious with a cup of tea or coffee. I really like to add milled flax seed and/or wheat germ to my baked goods, however we are so attached to the light, airy texture of these goodies that I have just left them alone for the pleasure of eating them. If I had access to whole wheat pastry flour, I would think you could get some whole grain into these without sacrificing the delightful texture. If anyone gives it a try, please leave feedback or if you do any other variation. We particularly enjoy the orange-cranberry combination this Autumn-time of year, but I'm certain there could be some other wonderful variations. My original ispiration for these buns was a recipe that featured cinnamon and raisins with vanilla extract. (I adapted and experimented with ingredients, amounts, and method to arrive at this final recipe.)

This is such a simple recipe and Liam really likes to get up to the counter and help measure, pour, and stir. He truly seems to enjoy the finished product all the more when he has had a hand (or two) in preparing them. So grab a little pair of hands, get to the kitchen, and try these Orange Cranberry Buns.