Cranberry & orange morning buns

1 For the dough, put the flour, 10g fine salt, sugar and yeast into the bowl of a food processor and pulse a few times to combine. Add the butter and pulse once or twice just to break it into small chunks (this is key: if the butter ends up too small, you’ll have a delicious, buttery dough – but not a flaky one). Tip into a large bowl. 2 Combine the milk, egg and 100ml water, then pour over the flour mixture. Use a silicone spatula to combine the wet and dry ingredients in an folding motion (you want to hydrate the flour without breaking down the butter any further). Tip the dough out onto the work surface and use your hands to form it into a rectangle. Wrap the dough in baking parchment, put in a plastic bag and chill for 2 hours. 3 On a lightly floured work surface, roll out the dough into a larger rectangle that measures roughly 55x25cm. Fold the dough into thirds like a letter, then cover and chill for 1 hour. Fold again, chill for another hour, then fold once more. At this point the dough can be chilled for up to 2 days before using. 4 Grease a 12-hole muffin tin with butter. On a lightly floured work surface, roll out the dough into a rectangle of about 45x25cm. Spread the cranberry sauce in an even layer over the surface. Starting from one of the short sides, roll the dough up into a long, tight tube. Using a serrated knife, cut the dough into 12 equal-sized pieces. Place in the prepared muffin tin. Lightly cover and set aside to prove until puffy (about 1-2 hours. 5 Preheat the oven to 190ºC, gas mark 5. Bake for 30 minutes, or until the buns are browned. Immediately invert the buns onto a wire rack (they can stick if left too long in the tin) and allow to cool for a couple of minutes. For the coating, put the sugar and orange zest in a small bowl and rub together with your fingertips until the sugar is moist. Coat the warm buns in the sugar and set aside to cool fully.