Cranberry swirl bun mildly flavoured with fresh ginger

Soak 1/3 cup of cranberries in 1/2 cup of water for half an hour . Do not discard the water. Use it to grind the cranberries into a thick paste .

In a saucepan ,mix cranberry puree , ginger paste ,sugar, cornflour and 1/4 cup of chopped cranberry,

Heat it and keep stirring until it is thick. Add a drop of raspberry red colour if needed . Turn off the heat and allow it to cool .Keep it aside .

Mix flour, yeast, sugar, salt, fresh cream and milk powder well .

Add luke warm milk and knead for about 5-6 minutes.

Add oil and knead for another 4-5 minutes .

Knead well until the dough is smooth and elastic. Shape it into a ball .

Apply oil on the dough and transfer it into a well oiled bowl . Wait for the first rise .Let it double in size .

Meanwhile line the muffin tin with cupcake liners .

Gently punch down the dough and knead for a minute or two .

Using a rolling pin ,roll the dough into rectangle shape .

Spread the cranberry filling evenly .

Roll it tightly .

Slice it into two equal parts .

Then further slice it into 12 equal sized pieces .

Transfer the dough into the cupcake liners and place the liners in the muffun tray .Wait for the second rise .

Meanwhile pre heat the oven at 180 degree C with both top and the bottom rods on .

Cover the muffin tin with aluminum foil and place it on the bottom rack . Bake for 12 minutes .Take the tray out and remove the aluminum foil . Apply milk and keep the tray back into the oven and bake for another 3-4 minutes .

Take the buns out and apply butter .