Recipes // Side Dishes // Stuffed Cross Buns

Stuffed Cross Buns



  • 12 ounces unsalted butter- melted but not hot
  • 1 cup whole milk
  • ½ ounce active dry yeast 92 packages
  • ¾ cup granulated sugar
  • 1 tablespoon salt
  • 4 large eggs
  • 5 ½ cups all purpose flour
  • zest of 1 orange
  • 2 cups dried cranberries
  • 12 ounces best quality dark chocolate (chopped)
  • 1 whole egg

For the glaze:

  • 2 cups powdered sugar
  • 3 tablespoons orange juice (or bourbon)


  1. Gently warm milk to about 100 degrees. Dissolve the yeast in the warm milk and pour into the bowl of a stand mixer fitted with the dough hook. Add the sugar, butter, salt flour, orange zest and eggs. Mix on low speed for about 5 minutes until the dough pulls away from the side of the bowl. Add the cranberries and mix until combined. Place in a greased bowl, cover and let rise for an hour.
  2. Turn dough out onto a floured surface divide into 24 equal pieces. Flatten each piece into a square and place ½ ounce of dark chocolate in the center and gather the corners around the chocolate forming a ball with the chocolate in the center. Place the balls on a well-greased baking sheet about ½ an inch apart. Cover with plastic and let rise a half hour.
  3. Whisk the single egg to blend. Lightly brush the tops of the dough balls. Bake at 375 for about 20 to 30 minutes until golden brown.
  4. While they cool whisk the powdered sugar and orange juice together. Drizzle X’s on the tops of the buns and serve warm
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