Why I Created This Recipe

Why You’ll Love These Cranberry Cream Cheese Buns

What Makes This Recipe Unique

Step-by-Step Method

1. Prepare the Yudane Dough

1. Place the bread flour in a heatproof bowl.
2. Pour in the boiling water and mix well with a spatula or spoon until combined.
3. Cover with cling film and refrigerate for at least 4 hours or overnight.
4. Use the Yudane dough directly from the fridge.

2. Knead the Main Dough

1. Add all ingredients except butter, including the Yudane dough (tear it into small pieces), into the bowl of a stand mixer.
2. Mix with the paddle attachment for 3–4 minutes, or until the dough becomes elastic.
3. Switch to the dough hook, add the butter, and continue kneading for about 10 minutes, or until the dough comes together, is smooth and elastic, and reaches a reasonable windowpane stage.
4. Note: Dough made using the Yudane method may not achieve a very thin windowpane due to starch gelatinisation. This is normal. As long as the dough is well kneaded and elastic, it is sufficient.
5. During kneading, stop occasionally to scrape down the dough from the hook to ensure even kneading and to prevent the motor from overheating.

3.  First Proofing

4.  Preparing Cream Cheese Filling

5.  Shaping

6.  Final Proofing

7.  Baking

1. Gluten Development
• Gluten is key to creating soft, airy bread. It forms when flour is hydrated, giving the dough strength and structure. To encourage proper gluten development, use techniques like autolyse or kneading. You can check if the dough is ready with the windowpane test — the dough should stretch thin without tearing. In my experience, high-hydration doughs with a generous amount of fat are easier to stretch and can achieve an almost paper-thin windowpane stage.
2. Kneading: 
• Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).
3. Flour & Hydration: 
• Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results.   If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
4. Dough Temperature:
• Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.
5. Proofing:
• Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
• If it bounces back instantly, it’s under-proofed and needs more time.
• If the indentation stays, it’s over-proofed.
• If the indentation slowly bounces back, it’s ready to bake.
• There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
6. Wrinkle Top or Shrinking: 
• If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.
7. Baking & Oven Temperarate:  
• Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

Common Mistakes to Avoid