Mango and Cranberry Buns

Here's how:

• 1

  Dissolve the yeast in the milk and water.

• 2

  Combine all the ingredients in a stand mixer, except for the cranberries. Knead the dough for 2 minutes on low speed and 10 minutes on high speed. Double the time if you’re kneading by hand. Add the cranberries at the end and mix just a few turns so they don’t break apart.

• 3

  Let the dough rest for 30 minutes, covered with a kitchen towel or plastic wrap, at room temperature.

• 4

  Mix the filling by beating the sugar, butter, and salt until light and fluffy, then add the egg and mix. Fold in the flour and vanilla sugar, then pour in the blended mango. Mix until the filling is smooth.

• 5

  Roll out the dough into a large rectangle and spread the filling on top. Fold the top edge of the dough toward the center and the bottom edge toward the top edge, then cut into strips.

• 6

  Twist them into knots and place them in muffin tins lined with parchment paper; let the buns rise in your turned-off oven with only the light on for about 60 minutes.

   

• 7

  Once the buns have finished rising, let them sit at room temperature and preheat the oven to 225 °C. Brush the buns with egg and sprinkle with sugar pearls.

• 8

  Bake the buns for about 8–9 minutes at 225 °C, or until they turn a nice golden brown.