Tea rolls with cranberries

Ingredients for 1 servings:

• ½ tsp sugar
• 150 ml water, lukewarm
• 1 cube of fresh yeast, 42 g
• 600 g wheat flour type 405
• ½ tsp salt
• 100 g butter, soft
• 1 egg(s)
• 150 g natural yogurt, room temperature
• 50 g cranberries
• some flour for the work surface
• 1 egg yolk for brushing
• 1 tbsp whipped cream for topping

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 40 minutes

makes 16 pieces

Mix the sugar with the water. Crumble in the yeast and dissolve it, then let it rise for 10 minutes. Meanwhile, in a mixing bowl, combine the sifted flour and salt. Add the butter, egg, yogurt, and yeast water and knead everything into a smooth dough. Form the dough into a ball and place it in a bowl. Let it rise in a warm place for 1 hour. Knead the cranberries into the dough on a floured surface. Roll out and cut into 16 roughly equal-sized slices. Shape each piece into a tight ball with a seam. Place the tea buns on a baking sheet lined with baking paper. Cover with a slightly damp tea towel. Let it rise again in a warm place for 30 minutes. Whisk the egg yolk with the whipped cream and spread a thin layer of it over the tea buns. Let it rise again outside the oven until the oven is heated up. Only now preheat the oven to 220°C (top/bottom heat). This takes about 15 minutes in my oven. Bake the rolls on the middle rack for about 20 minutes until golden brown, then let them cool on a wire rack. Sweet or savory toppings work well here.