Cream Cheese and Cranberry Buns

Cream Cheese and Cranberry Buns

These are cream cheese and cranberry filled buns. They are sweet and sour, and great for breakfast or snacks.

Ingredients: 200 g of dough worth

Cream cheese
80 g (four 20 g pieces)
Dried cranberries
30 to 40 g
100 g
Whole wheat flour
100 g
20 g
150 ml
1 teaspoon
1/2 teaspoon
Fresh yeast
15 to 20 g
Milk or beaten egg yolk to glaze the buns
as needed


1. Make the starter sponge first. Warm up 50 ml of milk, and melt the butter in it.
2. Crumble up the yeast into 50 g of whole wheat flour. Add the salt and sugar, add the milk mixture from step 1 and mix. Cover with a tightly wrung out moistened kitchen towel, and leave to rest at room temperature overnight, or in a 30°C oven for 5 to 6 hours.
3. When the sponge from step 2 has fermented, add the remaining 50 g of whole wheat flour and 100 g of white flour, plus 100 ml of warmed up milk. Beat the egg and add that too. Mix well. Leave it to rise at room temperature (or in a 30°C oven) for about an hour.
4. Roll out the dough and scatter with the cranberries. Place the pieces of cream cheese on top. Divide into 4 pieces, and make each piece into a roll. Place on a lined baking sheet and brush the tops with milk or beaten egg yolk.
5. 15 to 20 minutes later, brush the tops again with milk or egg yolk. Preheat the oven to 200°C. Put a cup of boiling water in the oven.
6. Bake the buns for 20 minutes, then take them out of the oven. Serve in a basket.
7. This is how they look cut open. They're packed with cream cheese and cranberries.
8. Please take a look at the sister recipe, Recipe ID: 570669 - Cream cheese and cranberry muffins.

Story Behind this Recipe

I had some white sandwich cream cheese and cranberry bread when I was back home in Japan and it was delicious, but when you sliced it, some parts were full of cream cheese while some parts had none, so I made them into buns instead. The version I had was made with white flour only, but I used half whole wheat and half white flour.