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1
Special equipment: a thermometer
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2
For the dough: Lightly grease a large bowl and set aside.
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3
In a small pot, bring the milk just to a boil over medium heat.
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4
Watch closely to ensure that the milk doesn't boil over.
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5
Add it to a small bowl and let it cool to 105 to 110 degrees F. (It should be warm to the touch but not too hot.)
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6
Add the whole egg and yolks and stir to combine.
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7
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, cranberries, granulated sugar, yeast and salt.
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8
Add the warm milk mixture and mix just until combined.
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9
Switch to the dough hook and knead the dough on low speed until smooth and elastic, about 6 minutes.
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10
Add the butter a piece at a time until completely incorporated.
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11
Form the dough into a ball, put it in the prepared bowl and cover with plastic wrap.
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12
Leave it in a warm, draft-free spot until it has doubled in size, about 1 hour.
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13
For the topping: Meanwhile, butter a 9-by-13-inch baking dish.
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14
Add 3 tablespoons water to a small saucepan, then add the granulated sugar to the center of the pan.
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15
Cook the sugar mixture over medium-high heat, swirling the pan occasionally, until it is a deep amber, 6 to 8 minutes.
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16
Whisk in the butter, cream and salt until smooth (be careful, it will sputter).
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17
Pour the caramel into the prepared baking dish.
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18
Sprinkle the nuts evenly over the top.
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19
Set aside.
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20
For the filling: Mix together the brown sugar, cinnamon and salt in a small bowl.
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21
Cover with plastic wrap and set aside.
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22
When the dough has doubled, tip it out onto a very lightly floured work surface.
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23
Knead it once or twice to expel the air and then roll it into a 16-by-12-inch rectangle.
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24
Spread the butter evenly over the surface and sprinkle with the reserved filling and the ginger.
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25
Tightly roll up the dough and pinch the top seam closed.
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26
With a serrated knife, cut the roll crosswise into 12 equal pieces.
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27
Set them in the dish with the topping, spirals facing upward.
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28
Cover loosely with plastic wrap and let them rest until the dough has almost doubled again, about 1 hour.
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29
They should look pillowy and all of the rolls will be touching.
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30
Preheat the oven to 375 degrees F.
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31
Uncover the rolls, set a piece of aluminum foil on a lower oven rack to catch any caramel that may drip and bake until deep golden brown and puffed, 25 to 30 minutes.
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32
Give the center roll a wiggle--if it's set in place, the buns are ready to come out.
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33
If the middle of that center roll feels soft, give them another few minutes.
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34
Let cool on a rack for 5 minutes, then carefully cut around the edge with a paring knife and invert the rolls onto a serving plate.
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35
Let cool slightly before eating.
