Berry Apple Buns
|All purpose flour||5 1⁄4 Cup (84 tbs), sifted|
|Active dry yeast||2 Tablespoon (2 Packages)|
|Milk||1 1⁄3 Cup (21.33 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄4 Teaspoon|
|Cranberries||1 1⁄2 Cup (24 tbs)|
|Apples||2 Small, cut in eighths and cored|
|Sugar||3⁄4 Cup (12 tbs)|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Sifted confectioners sugar||1 Tablespoon|
Place 2 cups of the flour and the 2 packages of yeast in blender container.
Switch on and off to combine.
In a small saucepan heat milk, sugar, shortening, and salt just till warm, stirring occasionally to melt shortening.
Add to dry mixture in blender container.
Adjust lid; blend at low speed until combined.
Continue blending at high speed just till batter is smooth, only 4 to 5 seconds.
Pour mixture into a large mixing bowl and stir in, by hand, enough of the remaining flour to make a soft dough.
Cover and let rise till dough is double in bulk, about 1 1/2 hours.
Divide dough into 2 balls.
Let rest 10 minutes.
Divide each ball into 8 pieces and form each of these into a bun.
Place buns about 2 inches apart on a greased baking sheet; flatten slightly.
Cover and let rise till double.
Make a slight indentation in the center of each bun, leaving 1/2 inch around edge of bun.
Put cranberries and apple pieces in blender container.
Adjust lid; blend till fruits are coarsely chopped.
Add sugar and ground cinnamon.
Switch blender on and off once or twice to distribute sugar and spice.
Spoon filling into the indentations in the buns.
Bake in a 400° oven till done, about 15 minutes.
Remove from the baking sheet immediately and sprinkle tops of buns lightly with sifted confectioners' sugar.