These traditional buns have been updated and Americanized by the addition of cranberries.
3/4 cup milk
4 tablespoons butter, cut into pieces
1/4 cup brown sugar
1 envelope dry yeast
2 1/2 cups unbleached flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
1/2 cup dried cranberries
2 large eggs
1/2 cup whole wheat flour
1/2 cup raisins
1 can prepared vanilla frosting
If using a stand mixer: In medium saucepot, combine milk, butter and brown sugar. Heat until temperature reaches 110 to 115 degrees. Pour into mixer bowl. Sprinkle yeast over the mixture and allow to sit for several minutes. Mixture should start to foam. Add eggs, flours, salt and nutmeg. Mix on low speed until well combined. Sprinkle in dried fruit. Knead dough at medium speed until a smooth dough forms and starts to pull away from sides of bowl, about five minutes. Place dough in an oiled bowl, turning dough ball to coat. Cover with a tea towel and place in a warm place. Allow dough to rise until doubled in bulk, about an hour.
If using a bread machine: Place ingredients in bread pan in the order recommended by the machine manufacturer. Set machine for dough cycle and start the machine. Line a baking sheet with parchment, or use a silicone baking mat. Preheat oven to 375.
On a lightly floured work surface, divide dough into 12 equal pieces. Shape each into a round bun. Place on baking sheet, evenly spaced. Let rise until doubled in bulk, 30-50 minutes. With a very sharp knife, cut a cross into the surface of each roll. Bake for 12-15 minutes or until golden brown. Cool.
Scoop frosting into sandwich-sized zip top bag. Snip off a very small corner. Squeeze frosting out opening and pipe frosting in the cross indentations.
Recipe adapted from "The Bread Lover's Bread Machine Cookbook" by Beth Hensperger (2000, Harvard Common Press).