Chocolate-Cranberry Sweet Buns
There are few better ways to combat a workweek morning than with a cup of strong coffee and a homemade sweet bun – plain, or in this case, speckled with brightly hued cranberries and semisweet chocolate. That’s my feeling and I’m sticking to it – though I freely admit that monkey bread and almond orange flower teacake have given sweet buns a run for their money in my home, from time to time.
But today was a day for chocolate-cranberry sweet buns.
What I love most about this recipe – aside from its gorgeous presentation – is its sophisticated paring of tartness and subtle sweetness. It makes me think of my parents, who always enjoy something sweet (but not too sweet) in the mornings, and if I lived closer to them I imagine they would request this bread often. It is heaven fresh out of the oven, cooled until warm – though it’s hard to wait that long to pull one of the fluffy, sweet buns from its wreath of companions.
If I were hosting a Thanksgiving dinner this year I’d serve these sweet buns – perhaps as an accompaniment to post-dinner schmoozing over coffee. Then I’d place cards on the dessert table with random facts about cranberries and other foods, and let conversations go where they may. For instance: how cranberries got their name from early Dutch and German settlers in America who called it the “crane berry”, supposedly because its flowers reminded them of this bird. Or how Native American medicine men used cranberry poultices to draw poison from arrow wounds, while women used its juice to add the color red to their rugs and blankets. Or, maybe I’d mention how, like the English with their limes, American clipper ships carried stores of cranberries in barrels of cold water so that the vitamin C in the fruit would prevent scurvy among the sailors. And then there’s the fact that cranberries contributed to war efforts during World War II – American troops consumed an estimated one million pounds of them because of their health benefits.
That’s it for tonight – I can’t believe it’s already November and that the presidential election takes place tomorrow (today, if you’re reading this on Tuesday)! It will be a challenge to peel my eyes away from the continuous flood of news channel result predictions, but one thing I know for certain: we’ll be staying up late with a pot of tea and a steady supply of chocolate-cranberry sweet buns to keep us company. Don’t forget to take advantage of the free coffee (Starbucks), donuts (Krispy Kreme) and ice cream (Ben & Jerry’s) that’s being offered to voters tomorrow! 
Chocolate-Cranberry Sweet Buns
Reprinted with permission from Home Baking: The Artful Mix of Flour and Traditions from Around the World, by Jeffrey Alford and Naomi Duguid. This book is a treasury of recipes and stories – after checking it out of the library a gazillion times I finally caved and bought my own copy.
Note: These are called “Cranberry-Chocolate Sweet Buns” in the book, but I couldn’t resist highlighting the chocolate in the title! I added a dash of cinnamon to the recipe as well.
- Ingredients: Makes 2 loaves of 8 soft rolls
- 2 cups milk, heated until lukewarm
- 2 teaspoons active dry yeast
- About 5 cups all-purpose flour (I used about 5 1/2 cups)
- 2 tablespoons unsalted butter, cut into very small pieces, plus a little butter for shaping the buns
- 2 tablespoons granulated sugar
- 1 large egg, beaten
- 1/4 teaspoon salt
- 3/4 cups semisweet chocolate chips, chilled
- 1/2 cup frozen cranberries or well-chilled fresh cranberries (I used dried cranberries, plumped for 5 minutes in 1 cup of hot water with a dash of sugar, then drained and cooled)
- 1/4 teaspoon ground cinnamon
- 1 egg, whisked with 2 tablespoons warm water, for egg wash
- About 3 tablespoons granulated or pearl sugar
For egg wash/topping:
Place the milk in a medium bowl and stir in the yeast. Let stand for several minutes, then stir in 1 cup of the flour. Add the butter, sugar, cinnamon, egg and salt and stir to incorporate. Add 2 more cups flour and stir, always in the same direction, until smooth. Add the cold chocolate chips and cranberries, together with 1/2 cup more flour, and stir to incorporate.
Turn the dough out onto a generously floured surface and knead gently, folding the dough over on itself without pushing down too hard (you don’t want to break open the cranberries) and incorporating flour as needed until the dough is only slightly sticky, about 4 minutes. (Note: If the dough isn’t formed enough to turn out, add another 1/2 cup flour first.)
Place the dough in a clean bowl, cover with a cloth and let rise until doubled, about 1 1/2 hours.
Turn the dough out onto a lightly floured surface. Cut in half, then cut each half into 8 pieces, and lightly cover them. Lightly butter two 9-by-5 inch bread pans or two 8-inch round cake pans.
Place rack in the center of the oven and preheat the oven to 400 degrees F.
Grease your palm with a little butter, then roll one piece of dough lightly under your hand to shape it into a rough ball. (Note: If the surface of the ball is wrinkled, lightly butter your other hand then use the edges of both hands to gently pull and stretch the top of the ball, tucking the dough under, then roll it a bit more in both hands.) Place the ball in one of the pans. Continue with the remaining pieces of dough, placing 8 balls in a circle, starting from the outside edge and working in, in each cake pan. (Note: I used 8 balls in one pan, and 7 in another.) Cover with cloth or plastic and let rise for 30 minutes.
Just before baking, brush each loaf with the egg wash. Sprinkle the sugar over them and bake for 30 to 40 minutes (the timing will vary with the shape of the pans; they usually bake more quickly in cake pans), until puffed and golden brown. Immediately remove from the pans; let cool on a rack. These are best after they’ve cooled almost to room temperature. Tear off rolls, or slice like a loaf if you prefer.
100 Responses to “Chocolate-Cranberry Sweet Buns”
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I, too, will be staying up late watching the results come in; this looks like it would be good company for a late night.
beastmomma’s last blog post -> Super Barack!
Now that is an excellent way to start a morning…hot coffee and a chocolate-cranberry sweet bun or end the day with a nice cup of hot tea and a sweet bun, either method sounds wonderful to me.
This is perfect! I always tend to buy cranberries when they finally come out, but then I never know what to do with them. I am so excited to try this! And I know exactly what you mean about the news tomorrow…I think my TV will probably be on all day.
Those look great!
Those buns look incredibly good and fluffy! a gorgeous brioche!
Cheers,
Rosa
Rosa’s last blog post -> HOLIDAYS – VACANCES
This looks terrific Ariela! Lovely most and dotted with the cranberries – I’d love one with my coffee right now!
Oooh, that looks awesome. I’m totally in a cranberry mood lately.
Kitt’s last blog post -> I have teh internets!
This sounds so yummy! I wish it were easier to get cranberries in France – since they are a Native American berry, they are usually only available around the holidays for the ex-pats!
Shellyfish’s last blog post -> Little Gifts
These look sooo fluffy! I can’t wait to try them out. The cranberry/chocolate combo sounds very fitting for the holidays, and I think these might work with a cinnamon/raisin combo as well.
I’ll give them a shot as soon as I get the chance! Thanks for the recipe.
Jennifer’s last blog post -> #5. Soft pretzels. #21. Pumpkin bread. #96. Black-bottom cupcakes. & two extras!
What a great idea- cranberry facts and a new way to serve cranberries that everybody will love….am thinking to use the rolls for thanksgiving morning with coffee as we all gather to cook. i can smell the kitchen now- SO SO enticing….yum!
thanks for the recipe, cant wait to go home and cook some rolls!
wonderful, I love soft-food!!!!
ciao!
vaniglia’s last blog post -> miniquiches melanzane e gorgonzola
Those look incredible! I love crane-berries and am always looking for fabulous new recipes to use them!
Zoe Francois’s last blog post -> Happy Blog-iversary Cake (and a “Thank You†Apron Giveaway!)
These look SO good!
Gotta try it this week, but I think it is a winning combination for the holidays when the family is together. Thanks.
Ariele this recipe sounds awesome. There are not too many foods that are more enticing than the aroma of warm bread baking in the oven. This one is really special since it has cinnamon.
And I have to comment on that picture I became really hungry seeing it.
Um excuse me, where’s the bread I have to find it watch out!
cookingenthusiast’s last blog post -> Boogie Woogie Beef
I think you should host a Thanksgiving this year, Ari, just to serve this bread.:)
Susan from Food Blogga’s last blog post -> Reese’s Peanut Butter Cup and Chocolate Chunk Cookies
these sound just delightful!
ttfn300′s last blog post -> Bites from other blogs
These look amazing!!!
But you know what else looks amazing? The November giveaway books. I’m crossing my fingers and prayyyying that maybe this time I’ll win…I’m so unlucky with these things!
I love your idea of putting out facts about cranberries on the Thanksgiving table. These buns look delicious.
Nothing beats a homemade bun!! I love your idea for serving them at Thanksgiving dinner – lovely!!
VeggieGirl’s last blog post -> A Heavenly End to an Overwhelmingly Stressful Week
VeggieGirl » Thanks! If only I were hosting a dinner and could put my idea into practice. One of ya’ll is going to have to do it and let me live vicariously through you, lol.
Merav » I hope you win one! I use the random number generator for just this reason – I just wouldn’t be able to choose who wins on my own, you all are so wonderful.
cookingenthusiast » I agree, the smell of bread baking in the oven is hard to beat. Can’t think of anything that smells more enticing, actually.
Zoe Francois » Thanks Zoe! And thank you for donating a copy of your fabulous book to the November giveaway. Whoever wins it is lucky indeed.
Oh wow, those look fantastic! Adding those to my Thanksgiving Day menu for sure.
pam’s last blog post -> Sunday Shopping
nicole » Ooo, that is an excellent idea. Why not give your hard working kitchen buddies a morning treat?
“There are few better ways to combat a workweek morning than with a cup of strong coffee and a homemade sweet bun.” Hear, hear! I’d LOVE to have these for breakfast. I’ve had this recipe marked for a while (love that cookbook), and you’ve inspired me to make it soon!
Dana’s last blog post -> Creamy Comfort
Sounds like a perfect breakfast to me! And thanks for the freebee reminder – I’m off to get my donut!
I’m not hosting thanksgiving this year, but I might make these anyway, even if we just eat them at home, just because. They look divine!
Laura » I like the way you think!
What delicious sounding buns! Thanks for all the interesting info! I would love if people served food with bits of background info
joey’s last blog post -> HHDD #23: Chai Spiced Yogurt
Those look so delicious! I love the little plate with the words about licking the chocolate if you’re an adult!
Wow, Ari — I’m impressed. Do you have the book “Artisan Bread in 5 Minutes a Day”? I baked my first loaves using the master recipe. Stupendous!!!! I was so impressed with how simple the process and how wonderful the bread.
Janice’s last blog post -> Halloween Party
These look awesome. And I love your site – I am a self-employed English teacher and stay at home mom who has just recently discovered the world of food blogs. Yours combines my favorite things!
This looks delicious. Can I freeze the leftovers (assuming there are any)?
I’m going to be staying up late too anxiously waiting to hear the results of the election. This is the first time I’ve ever been so anxious about an election.
I’d love to be the monthly winner of those cookbooks … they look fabulous!
Barbara » Yes, though honestly it’s never lasted long enough for us to freeze it! By tonight it’ll be totally gone for sure.
When freezing bread make sure you cool the bread first, then wrap in heavy plastic wrap, then aluminum foil or in a double layer of heavy-duty freezer bags. The most important thing is to create an airtight seal and to make sure you’ve wrapped the bread well enough to prevent freezer burn. Label & date the bread – for yeasted bread the maximum storage time is usually 3 months, but for maximum flavor and texture I wouldn’t store it longer than 1 month.
Ginny » Welcome! I’m so glad you found me.
Janice » I sure do and I love it.
I’ve posted their Rustic Spinach Feta bread here: http://www.bakingandbooks.com/2008/01/18/rustic-spinach-feta-bread/
How beautiful — perfect for a festive holiday breakfast, or a late election night.
Mmm….I’m a sucker for carbs…
Chris » Me too.
Susan/Wild Yeast » Thanks Susan! That’s a huge compliment coming from you especially!
I have to admit that I’ve never tried the combination of chocolate and cranberry. Now, given that I live in the land of Ocean Spray, that seems like something I need to remedy right away. Maybe starting with these yummy buns.
Lydia (The Perfect Pantry)’s last blog post -> Gifts for food lovers: Think outside the box
Love the chocolate and cranberry combo. I’m jealous, I don’t have anything quite as delicious to keep me company tonight! Enjoy.
Reeni’s last blog post -> A Sausage & Pepper Calzone with Homemade Tomato Sauce
That looks crazy good, you have the best recipes for a sweet tooth.
Kristi’s last blog post -> It’s Mum Mania
Whoo Hoo, those look delectable! Mmm, I agree with Kristi, crazy good.
Llamabean’s last blog post -> some days we need more than mac and cheese
Obama just gave his speech..woohoo! Yes We can yes we can!
The buns look so amazing! Never tried cranberry and chocolate together.
Bharti’s last blog post -> Fast Paced Munchies- Cereal Chivda
the rolls look great. i love the combination of cranberry and chocolate.
add some cheddar cheese and some wine and this could make up
my thanksgiving dinner. yummy.
1 Question: How could anyone NOT love this?
-DTW
http://www.everydaycookin.blogspot.com
you’ve got some sweet buns, ari.
sorry, i had to say it. these are awesome.
grace’s last blog post -> sometimes i wonder what it’s like to be creative
Such gorgeous food and interesting recipes. I’ve been popping in for a while but haven’t had a chance to comment before this. Thanks for all you share with so many of us and for the inspiration to get into the kitchen and create!! Hope you enjoyed last night. I am in the UK but it is all over the news here too.
This looks so yummy and you’ve posted another great photo (I’m honestly not sure which I look forward to more – the recipe or the photo). Thanks for mentioning how much you love this cookbook…I’ll have to look for it in our library.
i could definitely go for one of these for breakfast!
Deborah’s last blog post -> Salted Peanut Chews
Deborah » Me too! But we’ve eaten it all already, alas. lol.
Jan » Aw, thanks! I work really hard on my photos so I’m happy you like them.
sheila » I did enjoy last night, though I try not to talk about religion & politics on this site, you know, like mom says.
I’m glad you commented!
grace » Ha! It’s ok, I almost wrote about my sweet buns in the post…oh wait, I did write about my buns, just not my buns buns. ;P
Bharti » It was pretty amazing.
Kristi » Thanks, I try.
It just so happens that I had a bag of fresh cranberries in the freezer, which were part of a twofer special last week at the market. I’m in the middle of making the sweet buns now and I’m totally convinced that I need a pastry board for chanukah, I really do! My mom has a huge one, that has templates for all different size pies and tarts.
Also, my kneading skills leave something to be desired, I’ve discovered.
Nancy’s last blog post -> Pinch Me
This looks great! It KIND OF reminds me of a bread my aunt brings every year for Thanksgiving…except she buys hers somewhere. Maybe I should surprise people and make one.
claire’s last blog post -> Apparently, I Need a Kitchen Timer!
Yum, yum! I I love fall flavors for baking and these look wonderful. Cranberries and chocolate in a buttery roll- I will baking these as soon as I pick up my winter stash of cranberries. Love your site.
Ah I love this…sweet but not too sweet Ari. Perfect pairing indeed. All fluffed up like heavem…YES!!
Yum!
That book has been on my Amazon wish list for a while now; this has convinced me to move it to my shopping cart!
This looks so good! I always buy too many cranberries — so I’ll be working on last year’s supply. And about cookbooks from the library: I love books from this couple and finally had to buy ‘Flatbreads’…and there will be more.
These look very tasty! There are 3 bags of cranberries in my freezer right now,so I am glad to have another tasty item to put them in!
This bread looks incredible. I will definitely put it on my ‘to make’ list, which, Thanks to my fellow bloggers is getting VERY long. The Apple loaf looks great too. So many recipes, so little time.
BTW There is a ‘pre-quel’ to Thru’ a Glass Darkly you mite want to check out – Dark Angels. Also, good.
Thanks for the chance to win 3 great books.
Margaret’s last blog post -> Rugelach
I’m always a bit afraid of using yeast…but these look so good that deserve trying them!
Cheers from Argentina, I followed the election very closely also.
I’m not hosting Thanksgiving this year, but that doesn’t mean I can’t participate in its preparation, or in preparation of TG-day breakfast. What a festive, perfectly sweet treat!
Those buns look amazing. I swear, if I close my eyes and take a deep breath, I can almost smell their fresh baked scent. I have 2 bags of frozen cranberries and I know what I am going to do with one of them!
Love your blog.
Oooh this looks delicious. I wonder how it would go over with a little whole wheat flour to health it up just a tad… I hate to ruin the fluffiness, though. By the way, I made your apple bread, and it was SO good! Especially (after a few days) toasted with peanut butter, mmmmm!
These look beautiful. Can’t wait to try them….
yum! looks amazing. can’t wait for the right occasion to make these.
These buns look fantastic – soft and fluffy inside with a golden crust. I love the matching of cranberries and dark chocolate together too.
katie’s last blog post -> Sheffield European Market
Those buns look so yummy! I love the combination of chocolate and cranberries in baked goodies. =)
Those look amazing!
I’ve borrowed a few other books by the authors from the library – I’ll have to keep an eye out for this one.
those look great! i have to admit that yeast scares me a bit. but i may be willing to deal with that for these buns. i love chocolate and cranberry!
THese look awesome. I have everything in the house to make them tomorrow. Can’t wait.
cindy’s last blog post -> THIRSTY
Wow, these sweet buns look great! In my case, I make sweet buns and use sultanas instead.
These sound absolutely incredible. Just found your blog and am loving it!
Oh my, this recipe would go well with a warm cup of Earl Grey, I can not wait to try.
Looks delicious…This is my first time here, great blog. i have just started baking and i will surely try your breads.
Oooh, what a nice combination. I’m thinking these would be good to serve for breakfast the day after Thanksgiving. I’m not sure if I could handle any more food ON the day!
hi ariela,
i just wanted to let you know that i use your recipes all the time and everything comes out excellently and delish! i always look forward to your new recipes! thank you so much for sharing.
erica
erica b » That’s wonderful Erica! I’m glad to hear it.
Hmmm. Would replacing the cranberries with sour cherries work? Or is my love of all things cherry creating a conflict of interest.
Vic » Not sure, I haven’t tried it with sour cherries! If you like them so much why not give it a shot.
I’m a sucker for cranberries but I’m yet to try them with chocolate… this bread looks awesome! Wished I had a piece of it to go with my morning coffee right now.
Suzana’s last blog post -> Delicious Autumn
These look so delicious, the combination reminds me of these dried cranberries covered in dark chocolate I used to eat years ago, I haven’t been able to find them again but this is such a wonderful idea to get that flavor back…
…and what a fantastic idea for TG…I was never a fan of the funny lump that jiggles at the table, its hypnotizing effects never screamed out I’m cranberry and I’m delicious…really…
Mmm, chocolate and cranberries! And the background information on cranberries is great, too!
I bet a bit of orange zest would be quite welcome in these…
perfect! i’ve been looking for a good and practical recipe to bring to a friends thanksgiving dinner. I will definitely be trying this out!
Man, I can’t wait to try this recipe! Chocolate, cranberries, bread . . . YUM!
Cranberries always remind me of the holidays!!
And well chocolate… who doesn’t love it? Together = mean combination!
Emma » Too true! I’ve already decided to make these again sometime very soon.
My 5 year old is a cranberry loving fiend, and chocolate, so I am sure he would love these!
These are a real treat! YUM!
Maria´s last blog post -> Chocolate Chip Amish Puff Cookies
i’m not too much of a fan of cranberries but i love chocolate so these sound amazing, … perhaps little flecks on banana as well might work? i will have to try!
Kimberley Ellis » Hmmm… maybe banana chips? Adding fresh banana would significantly alter the balance of wet-to-dry ingredients in this recipe, which doesn’t mean you couldn’t do it, but you’ll need to change the amount of flour you use if you do.
Perfoect for eating with leftovers! Can’t wait to try it. Love chocolate and cranberries together.