This post is sponsored by Watkins. All opinions are my own.
It’s my favourite time of the year…
The time of year where the nostalgia for things like twinkle lights, hot cocoa, gingerbread house building, gift wrapping, sugar cookie baking, and snowy walks takes over…
The time of year where I spend most of my time I cozied up in my kitchen, baking treats whilst listening to Christmas music on repeat…
So, to celebrate this wonderful time, I’m coming at you hard with all the holiday spirit!
First on my holiday baking list were these Winter Spiced Cranberry Brioche Buns. Oh so pillowy soft, and warmly spiced with my favourite Watkins Organic Ground Cinnamon, Organic Ground Ginger and Organic Original Gourmet Baking Vanilla Extract, you will want to wake up to these buns all season long.
Not to mention, these buns are way too much fun to dress up for the holidays. I baked mine in the shape of a tree, and decorated them with fluffy cream cheese frosting, sugared spruce tips and cranberries for that snowy Christmas Tree look.
The holidays might look a lot different this year for many of us, but baking up a little holiday cheer from home is something we can all still find joy in this season.
And if you are looking for a present for the baker in your life, I have to say that Watkins Organic Spices and Extracts would make for the perfect stocking stuffer.
Happy Holiday baking friends.
Spiced Cranberry Brioche Bun Christmas Tree
Things you need…
Sweet Brioche Dough
1 pckg dry active yeast
1/3 cup granulated sugar
1 egg
1/2 cup whole milk
1/4 cup butter
½ tsp Watkins Organic Original Gourmet Baking Vanilla Extract
2 – 2 1/4 cups flour
1/2 tsp salt
½ tsp Watkins Organic Ground Cinnamon
Cranberry Brown Sugar Filling
1/2 cup butter, softened
3/4 cup brown sugar
1 tbsp Watkins Organic Ground Cinnamon
1/2 tsp Watkins Organic Ground Ginger
2 tbsp flour
1 tsp lemon zest
1 cup fresh cranberries
Egg Wash
1 large egg
1 tsp granulated sugar
Cream Cheese Glaze
4oz cream cheese,, room temperature
1 cup icing sugar
2 tbsp butter, room temperature
1/2 tsp Watkins Organic Original Gourmet Baking Vanilla Extract
2-3 tbsp milk
How to make…
Sweet Brioche Dough
In the bowl of a stand mixer fitted with the dough hook, add your yeast and a couple tsp of the sugar. Pour the warmed milk over the yeast and sugar and lightly whisk to combine. Allow your yeast to sit in the warm milk like this for 5-10 minutes to proof. After you let your mixture rest, it should be frothy – this indicates that your yeast is active and good to go. If you come back and your yeast hasn’t gotten frothy or foamed up, discard the contents in your bowl and start over with new fresh packages of yeast and proof again using the same technique.
Once you have proofed your yeast, add the remaining sugar to the mixture as well as the softened butter and turn your mixer on to low speed to begin combining the ingredients. Mix for a minute or so until the softened butter is broken up into chunks. Add your beaten eggs in two additions allowing about 1 minute of mixing time in between each addition. Slowly begin to add your flour 1/2 cup at a time allow the flour to incorporate slightly before each addition.
Once you have added all of your flour, turn your mixer on to medium speed and allow it to mix the dough until a large smooth mass forms – about 4-5 minutes. The dough should be soft and a bit sticky, but not so wet that it is sticking to the sides of the bowl. If you find that your dough is sticking to the sides of your bowl, add a bit more flour 1 tbsp at a time until it comes away from the sides of the bowl. Allow to turn on medium speed for 5 minutes.
Remove dough from bowl – it should be smooth and elastic. Knead with your hands for an additional 1 minute on a lightly floured surface. Next, place your dough into a large greased bowl, lightly grease the top of your dough and cover with a dry tea towel. Set your dough aside to rise in a warm place for 1 – 1.5 hours or until doubled in size.
Cranberry Brown Sugar Filling
In a small mixing bowl, beat together butter, brown sugar, Watkins Organic Ground Cinnamon, Watkins Organic Ground Ginger, Watkins Organic Original Gourmet Baking Vanilla Extract and lemon zest until pale and fluffy. Add flour and beat until combined.
Assembly
Once cinnamon bun dough has risen, punch dough down and turn out onto a lightly floured surface. Roll out into a rough 20 inch x 10 inch rectangle that is 1/4 inch thick.
Spread brown sugar filling out across the dough, leaving a 1 inch border at the bottom. Spread out cranberries on top of brown sugar filling, and gently press into the brown sugar spread.
Roll dough up jelly-roll style and pinch the end together to seal. Cut into 1 inch rolls – which should make about 14-16 even rolls. Arrange your rolls onto a parchment lined baking sheet into the shape of a Christmas tree. Cover your tray with a dry tea towel and set aside to rise again in a warm place for another 30 minutes.
While your rolls are rising, preheat your oven to 350 degrees. After your buns have risen, brush the tops with egg wash and sprinkle with granulated sugar. Bake for 20-25 minutes or until golden. Remove from the oven and allow to cool for at least 10 minutes before frosting.
Cream Cheese Glaze
While your rolls are cooling, whip up your cream cheese frosting. In a heatproof bowl, soften your cream cheese and butter. Beat your butter and cream cheese with an electric mixer until smooth and there are no lumps. Slowly add in 2 tbsp of milk and Watkins Organic Original Gourmet Baking Vanilla Extract; beat until smooth. Add in icing sugar, and beat on low until there are no lumps. Turn your mixer to high, and beat your frosting for 2 minutes until fluffy. If your frosting is too thick, add the additional tbsp of milk.
Decorating
Spread frosting over your rolls after they have cooled slightly. Have fun with the decoration! I frosted mine to try and make them look like the tips of a Christmas tree that had been snowed on and I decorated further with sugared spruce tips and cranberries.
To make sugared cranberries & spruce tips:
Simply trim spruce branches to size and dip the sprigs and cranberries into water. Remove from water and shake off excess. Sprinkle generously with granulated sugar on all sides and set on parchment paper to dry for 2 hours before using as decoration.
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