This recipe for Cranberry Orange Breakfast Rounds are lightly puffed up buns studded with dried cranberries and orange, making them perfect for breakfast, or anytime.
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Why you'll love this recipe
This recipe for Cranberry Orange Breakfast Rounds is inspired by Ozery Bakery's Morning Rounds, which is one of my kids' favorites for breakfast.
It consists of a small, puffy round bun, filled with dried fruit and citrus.
They're:
Easy to make: the dough comes together easily, just dump and knead.
Delicious: the combination of the orange zest and dried cranberries is fragrant and uplifting.
Not your average bread: they're not bagels, English muffins, toast, or even regular bread... which makes them a fun yet relatively healthy breakfast.
Ingredients you'll need
- all-purpose flour: or bread flour
- whole wheat flour: or sub with the same amount of all-purpose flour
- warm water: for activating the yeast
- dried cranberries: or sub with raisins if you like
- active dry yeast: or a little less instant yeast
- clementine: crushed and zest
- granulated sugar: adds a touch of sweetness
- sea salt: balances out the flavor
How to make them
Rehydrate cranberries
Add dried cranberries to a bowl and cover with 1 C warm water for about 10-15 minutes. Drain and set aside.
Make the dough
Combine warm water, sugar and active dry yeast in a small bowl. Give it a mix and let the yeast activate. Set aside.
In a bowl of a stand mixer, fitted with a dough hook attachment, add in the all-purpose flour, whole wheat flour, sea salt, cranberries, vegetable oil, clementine/orange zest and fruit.
Once the yeast has activated, add the yeast mixture to the flour mixture and knead until the dough is smooth and shiny, about 8-10 minutes.
Cover the dough and let it rise in a warm location until doubled in size, about 1.5-2 hours.
In the meantime, preheat a baking steel on the very bottom rack in the oven to 500F.
Prepare 6 parchment squares, about 5" in diameter. Set aside.
Divide dough into 6 portions, about 90g each.
Use a rolling pin to flatten the dough into a round about 4" across.
Place the dough onto the parchment paper.
Repeat with the remainder.
Cover the shaped dough with a piece of plastic wrap and place in a warm location to rise, until puffy, about 30 minutes.
Use a pizza peel to place 3 dough rounds (along with parchment paper) onto the baking steel for 2-3 minutes, until puffed up and slightly golden.
Remove from the oven and place onto a baking sheet lined with a wire rack.
Repeat with the remaining dough rounds.
Once the second batch has been placed onto the wire rack, heat up the broiler with the rack in the middle of the oven.
Return the rounds into the oven to broil for about 30-60 seconds, until the tops are golden.
Remove from the oven and let cool completely on the wire rack.
How to enjoy
You can enjoy the pita rounds as is (like a bun).
My favorite way to enjoy them is splitting the buns in half, toasting them, and then slathering with almond butter, or hazelnut gianduja, or matcha nutella.
How to store
Store the rounds in an airtight container at room temperature for up to 2 days.
You can keep them in the fridge for up to 5 days, or transfer them to a freezer bag and store in the freezer for up to 1 month.
How to reheat
These pita rounds are best enjoyed lightly toasted.
If reheating from frozen, pop them in the microwave for 30-60 seconds, until warm, and then toast.
Expert tips & notes
These buns will not puff up with a hollow pocket as you would see in classic pita bread.
Due to the addition of the dried cranberries and crushed orange/clementine, the dough may require a longer proofing time before it becomes doubled in size.
I used a small clementine; if you're using a regular orange, use about ¼ orange.
Other recipes you may like
Be sure to check out these recipes:
Sausage & Egg Breakfast Sandwiches
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Cranberry Orange Breakfast Rounds
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For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Cranberries:
- 100 g dried cranberries soaked in about 1 C warm water and drained
For the dough:
- 126 ml warm water
- 15 g granulated sugar
- 1 ½ teaspoon active dry yeast
- 200 g all-purpose flour
- 56 g whole wheat flour
- pinch fine sea salt
- 15 ml vegetable oil
- zest and fruit of 1 clementine/small orange crushed
Instructions
Rehydrate dried cranberries:
- Add dried cranberries to a bowl and cover with 1 C warm water for about 10-15 minutes. Drain and set aside.
Make the dough:
- Combine warm water, sugar and active dry yeast in a small bowl. Give it a mix and let the yeast activate. Set aside.
- In a bowl of a stand mixer, fitted with a dough hook attachment, add in the all-purpose flour, whole wheat flour, sea salt, cranberries, vegetable oil, clementine/orange zest and fruit.
- Once the yeast has activated, add the yeast mixture to the flour mixture and knead until the dough is smooth and shiny, about 8-10 minutes.
- Cover the dough and let it rise in a warm location until doubled in size, about 1.5-2 hours.
- In the meantime, preheat a baking steel on the very bottom rack in the oven to 500°F.
- Prepare 6 parchment squares, about 5" in diameter. Set aside.
- Divide dough into 6 portions, about 90g each.
- Use a rolling pin to flatten the dough into a round about 4" across.
- Place the dough onto the parchment paper.
- Repeat with the remainder.
- Cover the shaped dough with a piece of plastic wrap and place in a warm location to rise, until puffy, about 30 minutes.
- Use a pizza peel to place 3 dough rounds (along with parchment paper) onto the baking steel for 2-3 minutes, until puffed up and slightly golden.
- Remove from the oven and place onto a baking sheet lined with a wire rack.
- Repeat with the remaining dough rounds.
- Once the second batch has been placed onto the wire rack, heat up the broiler with the rack in the middle of the oven.
- Return the rounds into the oven to broil for about 30-60 seconds, until the tops are golden.
- Remove from the oven and let cool completely on the wire rack.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Recipe adapted from Alexandra Cooks.
Neil
These cranberry orange breakfast rounds look super easy to make and would be especially welcome at this time of year. I bet they smell amazing whilst baking too. Delicious!
Michelle
Thanks Neil, they did indeed fill the house with a delicious scent of cranberries and citrus. 🙂 Merry Christmas to you and your family!
Sandi
Just wondering, do you use just the zest of the citrus or some crushed fruit as well?
Michelle
Hi Sandi, I used both the zest and the crushed citrus in the recipe.
wei hui
hi can i check what the exact amount of zest and juice of orange to add to the recipe ?
Michelle
Hi there, the amount is listed in the recipe card - zest and juice of 1 small clementine orange.