Cranberry swirl bun mildly flavoured with fresh ginger

Directions

Method for cranberry filling

1Soak 1/3 cup of cranberries in 1/2 cup of water for half an hour . Do not discard the water. Use it to grind the cranberries into a thick paste .

2In a saucepan ,mix cranberry puree , ginger paste ,sugar, cornflour and 1/4 cup of chopped cranberry,

3Heat it and keep stirring until it is thick. Add a drop of raspberry red colour if needed . Turn off the heat and allow it to cool .Keep it aside .

For the dough

1Mix flour, yeast, sugar, salt, fresh cream and milk powder well .

2Add luke warm milk and knead for about 5-6 minutes.

3Add oil and knead for another 4-5 minutes .

4Knead well until the dough is smooth and elastic. Shape it into a ball .

5Apply oil on the dough and transfer it into a well oiled bowl . Wait for the first rise .Let it double in size .

6Meanwhile line the muffin tin with cupcake liners .

7Gently punch down the dough and knead for a minute or two .

8Using a rolling pin ,roll the dough into rectangle shape .

9Spread the cranberry filling evenly .

10Roll it tightly .

11Slice it into two equal parts .

12Then further slice it into 12 equal sized pieces .

13Transfer the dough into the cupcake liners and place the liners in the muffun tray .Wait for the second rise .

14Meanwhile pre heat the oven at 180 degree C with both top and the bottom rods on .

15Cover the muffin tin with aluminum foil and place it on the bottom rack . Bake for 12 minutes .Take the tray out and remove the aluminum foil . Apply milk and keep the tray back into the oven and bake for another 3-4 minutes .

16Take the buns out and apply butter .