Christmas Calendar 2018 - Sour cream buns with Christmas twist

For this Christmas coffee, which I am serving this evening for local friends, I have baked a Christmas version of these classic bun with sour cream & milk. One of my coming evening guests thought I would be serving buns, when she noticed this post on Christman buns kløben style on my blog, but these buns baked with yeast are best eaten within 1-2 days after their baking.

Christmas buns kløben style: - 16-20 buns

• 650 g wheat flour
• 50 g sugar
• 2½ dl full-fat sour cream with 38% fat 
• 50 g fresh yeast
• 1 egg
• 8 g salt
• 200 g water
• 1 organic orange - only the zest
• 75 g cranberries
• egg wash

1. Weigh all the ingredients directly into the mixing bowl of the stand alone mixer. Keep salt & sugar away from the yeast.
2. Place the bowl on the stand-alone mixer.
3. Start knead the dough at speed 1 for 8 minutes.
4. Afterwards increase the speed to 4, knead for 2 minutes. Check the consistency of the dough. If it is not OK, when knead it at speed 4 for another 2 minutes. Again check the consistency. If needed, knead again for 1 minute and when check consistency of the dough.
5. Remove the dough from the mixing bowl and place it on the kitchen table sprinkled with flour.
6. Let the entire dough raise for approx 20 minutes under a damp cloth.
7. When you evaluate, that the dough has raise enough, divide the dough into smaller pieces with a weight of 60-70 g each.
8. Shape the dough pieces into bun shapes. Place the bun pieces on the baking tray covered with baking parchment. 
9. Let the bun raise for second time for approx 40 minutes under a tea towel.
10. Heat up the oven to 200'C.
11. Bake the bun at 200'C for 10-15 minutes.
12. Cold down the buns, before serving them with butter and apple jelly.