Active time: 40 min Start to finish: 3 hr

　　The walnuts in this recipe aren't crucial to its success — some of us like these buns with nuts, others prefer them without. So the choice is yours.

　　

Ingredients

Makes 12 pastries

　　

For dough

1/2 cup warm water (105–115°F)

　　2 (1/4-oz) packages active dry yeast (5 teaspoons)

　　1/2 cup granulated sugar

　　5 cups all-purpose flour plus additional for dusting

　　1 1/2 teaspoons salt

　　1 cup warm milk

　　2 large eggs at room temperature

　　1 stick (1/2 cup) unsalted butter, softened

　　

For filling

1/4 cup water

　　1 1/3 cups granulated sugar

　　2 cups fresh or thawed frozen cranberries (9 oz)

　　1 stick (1/2 cup) unsalted butter, very soft

　　1/4 cup packed light brown sugar

　　1 teaspoon cinnamon

　　1 cup walnuts (optional), chopped

　　

For glaze

1 1/4 cups confectioners sugar

　　2 tablespoons milk

　　

Special Equipment

a standing electric mixer fitted with dough hook; 2 (9- by 2-inch) round cake pans

　　

Make dough:

Step 1

Stir together warm water, yeast, and a pinch of the sugar in a small bowl and let stand until foamy, 5 to 10 minutes. (If mixture doesn't foam, discard and start over.)

　　

Step 2

Put 5 cups flour, salt, and remaining sugar in bowl of electric mixer and mix with dough hook at low speed until combined. Whisk together milk and eggs in a small bowl, then add to dry ingredients along with yeast, beating at low speed until flour is incorporated. Beat at medium speed until a very soft dough forms, about 2 minutes. Add butter and continue beating at medium speed until dough is smooth, soft, and elastic, about 4 minutes (it will be quite sticky).

　　

Step 3

Rinse a large bowl with hot water. Add dough to wet bowl and cover bowl tightly with plastic wrap. Let dough rise in a warm place until doubled in bulk, 45 minutes to 1 hour.

　　

Prepare filling:

Step 4

Bring water and 1 cup granulated sugar to a boil, stirring until sugar is dissolved. Add cranberries and simmer just until they begin to burst, about 2 minutes. Pour through a large sieve into a bowl and cool berries, reserving syrup for another use (such as a flavoring for seltzer).

　　

Form and bake buns:

Step 5

Turn out dough onto a well-floured surface and dust with flour, then roll out into a 16-inch square.

　　

Step 6

Brush off excess flour, then spread evenly with butter with a small metal offset spatula.

　　

Step 7

Stir together brown sugar, cinnamon, and remaining 1/3 cup granulated sugar and sprinkle evenly over dough. Dot dough evenly with drained cranberries, then sprinkle with nuts if using.

　　

Step 8

Beginning with side nearest you, roll up dough, firmly but not tightly, into a log, then pinch seam to seal. Trim 1 inch off each end with a large knife and discard, then cut log crosswise into 12 slices.

　　

Step 9

Arrange slices, cut sides up, in buttered cake pans (place 1 slice in center of each pan, then evenly space 5 more around it). Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.

　　

Step 10

Preheat oven to 350°F while buns are rising.

　　

Step 11

Bake buns in lower third of oven until puffed and golden, 30 to 35 minutes, then cool in pan on a rack 10 minutes.

　　

Make glaze:

Step 12

Stir together confectioners sugar and milk with a fork until smooth. Drizzle over buns while still hot.

　　

Step 13

Serve buns warm or at room temperature.

　　Cooks' note:

　　• Buns can be formed (but not allowed to rise and not baked) 1 day ahead and chilled, wrapped well in plastic wrap. Let rise at room temperature about 1 1/2 hours, loosely covered with plastic wrap, before baking.