1/4 cup unsalted butter, melted and cooled to warm
3/4 cup granulated sugar
1/4 cup pure maple syrup
1 teaspoon salt
3 to 3 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon cloves
1/2 cup plumped dried sour cherries
1/2 cup plumped dried cranberries
1 tablespoon orange zest, finely minced
2 cups confectioners' sugar
Orange juice as required
Water as required
In a large bowl or bowl of an electric mixer fitted with a dough hook, hand
whisk together the yeast and water and let stand 2 minutes.
Stir in the milk, butter, sugar, maple syrup, vanilla extract and salt to
Whisk in eggs. Add most of white flour, whole wheat flour, spices , and
orange zest and mix by hand to make a soft dough. When dough can no longer be
mixed by hand, begin kneading (5 to 7 minutes by hand or using a dough hook
on an electric mixer), dusting in more all-purpose flour if needed. Let dough
rest for 15 minutes.
Knead in dried cranberries and cherries.
Shape dough into a ball and let rest, covered with a tea towel for about
Divide into 12 pieces and shape into balls. You may also roll dough out
and cut into 3-inch rounds (about 1/2 inch thick).
Place buns on a lightly-greased baking sheet about one inch apart. Using
floured scissors, snip a cross on the top of each bun (about 1/2 inch deep).
Paint with egg wash. Let rest for about 25 minutes or until buns look puffy
Heat oven to 375 degrees F. Place buns in oven and reduce heat to 350 degrees
F. Bake for 17-20 minutes until the tops are golden brown.
Remove from the oven and transfer to a rack. When cool, apply fondant.
Fondant: In one small bowl, mix orange juice and 1 1/2 cup of confectioners'
sugar to make a spreadable glaze.
In a second bowl, mix 1/2 cup of confectioners' with water to make a
white glaze. Smear each bun with orange glaze. Allow to set, then drizzle on
some white glaze. Allow to set.