Friday, March 1, 2024

Cranberry-Sage Fantails – Bake from Scratch





Elegant and deliciously buttery, these golden-layered Cranberry-Sage Fantails will elevate any fall feast. Our dough will get its lovely top from Platinum® Yeast from Pink Star®. Their form resembles a flower in bloom, with every petal forming an ideal pull-apart chew flecked with tart, rubied cranberries, and the earthy aroma of sage.

Cranberry-Sage Fantails

  • Makes 12 rolls
  • 3¼ to 3½ cups (406 to 437 grams) all-purpose flour, divided
  • 3 tablespoons (36 grams) granulated sugar
  • 1 tablespoon (9 grams) kosher salt
  • 1 (0.25-ounce) package deal (7 grams) Platinum® Yeast from Pink Star®
  • ½ teaspoon (1.5 grams) poultry seasoning
  • ¼ teaspoon (1.25 grams) baking soda
  • ¾ cup (180 grams) plus 1 tablespoon (15 grams) water, divided
  • ½ cup (120 grams) bitter cream
  • 8 tablespoons (113 grams) unsalted butter, cubed and divided
  • cup (9 grams) plus 1 tablespoon (2 grams) finely chopped contemporary sage, divided
  • ½ cup (68 grams) dried cranberries, chopped
  • 1 giant egg (50 grams)
  • Within the bowl of a stand mixer, whisk collectively 1 cup (125 grams) flour, sugar,1 tablespoon (9 grams) salt, yeast, poultry seasoning, and baking soda by hand.

  • In a medium saucepan, warmth ¾ cup (180 grams) water, bitter cream, and three tablespoons (42 grams) butter over medium-low warmth, stirring ceaselessly, till butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add bitter cream combination to flour combination; utilizing the paddle attachment beat at medium-low velocity till mixed, about 1 minute, stopping to scrape sides of bowl. With mixer on low velocity, regularly add 2¼ cups (281 grams) flour and ⅓ cup (9 grams) sage, beating simply till mixed and stopping to scrape sides of bowl.

  • Swap to the dough hook attachment. Beat at medium-low velocity till a gentle considerably sticky dough varieties, 12 to 14 minutes, stopping to scrape sides of bowl and dough hook; add as much as remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is simply too sticky. (Dough will largely draw back from sides of bowl). Prove dough onto a calmly floured floor, and form right into a easy spherical.

  • Calmly oil a big bowl. Place dough in bowl, turning to grease prime. Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in dimension, 30 to 45 minutes.

  • Punch down dough; cowl and let stand for 10 minutes.

  • Spray a 12-cup muffin pan with baking spray with flour.

  • In a small microwave-safe bowl, warmth remaining 5 tablespoons butter (71 grams) on excessive in 10-second intervals till melted.

  • Divide dough in half. On a calmly floured floor, roll half of dough right into a 12-inch sq.. (Preserve remaining dough lined with plastic wrap.) Brush 1 tablespoon (14 grams) melted butter onto dough. Minimize dough into 12 (6×2-inch) strips. Sprinkle ¼ cup (34 grams) cranberries onto 10 dough strips. Stack 5 strips with cranberries, cranberry aspect up, on prime of one another; place 1 plain strip, butter aspect down, on prime. Repeat with remaining 6 strips of dough. Utilizing a floured serrated knife, reduce every stack of dough crosswise into 3 (2-inch) squares. Place dough squares, reduce aspect up, in ready muffin cups. Repeat process with remaining dough, 1 tablespoon (14 grams) melted butter, and remaining 1⁄4 cup (34 grams) cranberries. Loosely cowl dough with plastic wrap, and let rise in a heat, draft-free place (75°F/24°C) till dough fills cups, 15 to 25 minutes.

  • Preheat oven to 375°F (190°C).

  • In a small bowl, whisk collectively egg and remaining 1 tablespoon (15 grams) water; brush onto dough.

  • Bake till calmly browned, 12 to fifteen minutes. Let cool in pan on a wire rack for 10 minutes. Stir remaining 1 tablespoon (2 grams) sage into remaining melted butter; brush onto heat rolls. Serve heat.

 





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