Overnight Spiced Stollen Swirl Buns

Name: Overnight Spiced Stollen Swirl Buns
Cook time: 22 min
Total time: 22 min
Yield: 12 buns
Ingredients: 2/3 cup 2% milk; 2 teaspoons active dry yeast; 3 1/4 cups all-purpose flour; 1/2 cup dried cranberries; 3 Tablespoons candied orange peel; 1 Tablespoon rum; 3/4 cup unsalted butter; 3/4 cup raw cane sugar; 2 large eggs; 1/2 teaspoon fine sea salt; 1/2 teaspoon ground cardamom; 1 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 1/2 cup slivered almonds; powdered sugar

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Cook Time
mins
Total Time
22 mins
Servings
12 buns
Calories
300 kcal
Course
Baked Goods
Cuisine
American

Overnight Spiced Stollen Swirl Buns

Nicole Henderson

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Fragrant and delicate, these overnight rolls are a Christmas morning favourite. A recipe from The Simple Bites Kitchen cookbook.

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Ingredients

Servings

2/3 cup 2% milk
2 teaspoons active dry yeast
3 1/4 cups all-purpose flour divided
1/2 cup dried cranberries
3 Tablespoons candied orange peel
1 Tablespoon rum
3/4 cup unsalted butter softened, divided
3/4 cup raw cane sugar divided
2 large eggs
1/2 teaspoon fine sea salt
1/2 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 cup slivered almonds
powdered sugar for dusting

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Instructions

Heat the milk in a small saucepan over medium-high heat until scalded, then cool to wrist warm or around 110°F. Pour into a medium bowl and whisk in the yeast. Let stand for 5 minutes to activate the yeast. Beat in ½ cup of the flour, then cover the bowl with a tea towel and let stand in a warm place while you prepare the rest of the ingredients.
In the same saucepan, combine dried cranberries, candied orange peel and rum. Warm gently, then turn off heat and let soak.
In the bowl of a stand mixer fitted with the paddle attachment, cream ½ cup of the butter with ½ cup of the sugar until light and fluffy. Beat in the eggs, one at a time, followed by the salt and cardamom. Tip in the yeast sponge and add ½ cup of the flour. Mix on low speed until the dough comes together.
Switch to the dough hook and add the remaining 2¼ cups, ½ cup at a time, mixing on low speed until a soft dough forms. Knead on low speed for 5 minutes. Remove the dough hook, cover the dough with a tea towel and let rise in a warm place for 1 hour or until doubled in size.
On a lightly floured counter, roll out dough to a 12- × 16-inch (30 × 40 cm) rectangle. Spread the remaining ¼ cup soft butter in an even layer over the dough, going right to the edges. Mix the remaining ¼ cup sugar with cinnamon and allspice, then sprinkle evenly over the butter. Evenly scatter slivered almonds and soaked fruit over the buttered dough. Starting from a short end, tightly roll the dough into a log. Using a sharp knife, cut the dough into 12 buns, each 1 inch thick. Gently reshape them into rounds if they get overly squashed.
Butter two 13- × 18-inch (32 × 45 cm) rimmed baking sheets. Place 6 buns on each sheet and cover loosely with plastic wrap. Refrigerate overnight.
In the morning, allow the buns to rise in a warm place for about 1½ hours or until doubled in size. You can do this step in the oven, with the oven turned off but the oven light turned on. If you do this, make sure to remove them before preheating the oven.
Preheat oven to 350°F and position oven racks in the upper and lower thirds of the oven. Remove plastic wrap and bake buns for 22 to 24 minutes, rotating once, until golden brown. Dust with powdered sugar and serve warm.