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1
Make the starter sponge first.
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2
Warm up 50 ml of milk, and melt the butter in it.
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3
Crumble up the yeast into 50 g of whole wheat flour.
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4
Add the salt and sugar, add the milk mixture from step 1 and mix.
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5
Cover with a tightly wrung out moistened kitchen towel, and leave to rest at room temperature overnight, or in a 30C oven for 5 to 6 hours.
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6
When the sponge from step 2 has fermented, add the remaining 50 g of whole wheat flour and 100 g of white flour, plus 100 ml of warmed up milk.
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7
Beat the egg and add that too.
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8
Mix well.
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9
Leave it to rise at room temperature (or in a 30C oven) for about an hour.
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10
Roll out the dough and scatter with the cranberries.
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11
Place the pieces of cream cheese on top.
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12
Divide into 4 pieces, and make each piece into a roll.
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13
Place on a lined baking sheet and brush the tops with milk or beaten egg yolk.
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14
15 to 20 minutes later, brush the tops again with milk or egg yolk.
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15
Preheat the oven to 200C.
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16
Put a cup of boiling water in the oven to keep the air moist.
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17
Bake the buns for 20 minutes, then take them out of the oven.
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18
Serve in a basket.
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19
This is how they look cut open.
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20
They're packed with cream cheese and cranberries.
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21
Please take a look at the sister recipe for cream cheese and cranberry muffins.
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22
https://cookpad.com/en/recipes/168375-cream-cheese-cranberry-muffins
