Step 1

Put the raisins/cranberries into a small bowl. Pour warm water or Orange juice over them... just enough to cover... and set aside.Note, if your candied peel is "hard", let it soak too. No need to soak the nuts.

Step 2

Put all of the flour in a mixing bowl. Make a depression in the center.

Step 3

Combine warm cream with yeast and sugar. Stir to dissolve sugar. Pour the liquid into the depression in the flour. Cover lightly with some of the flour from the edge of the bowl. Cover and set aside in a warm place for 30 minutes.

Step 4

The flour/yeast mixture should be look a bit bubbly by now. Set the bowl into the mixer stand, and turn it on low.

Step 5

With the mixer on, add the lemon zest, salt, and the egg. Add butter one tablespoon at a time. Then add the rest of the cream. Mix on low until a dough comes together.

Step 6

Now the fun part.... kneading. The dough should be kneaded for 10 minutes. I find this works well in my machine with a dough hook, but it can be done by hand.

Step 7

Butter a bowl, drop the kneaded dough into it, cover with a cloth, then set into a warm place to rise for 45 minutes. (At least). You want it to double.

Step 8

While this is happening, drain the fruit.

Step 9

Once the dough had doubled, pull it out of the bowl, and set onto a lightly floured surface. Press it a little flat, and sprinkle the fruit and nuts on the dough. Carefully fold and refold the dough to distribute the fruit/nuts. Don't overwork it!

Step 10

Divide the dough into 8 pieces. Roll each piece into a ball. Flatten it a bit with your hand.

Step 11

Make 5 cuts fairly equidistant around the edge, without cutting to the center. These are your petals. (Go ahead and cut 4 if you like)

Step 12

Place cut rolls on a parchment covered baking sheet. (You probably will need 2). Then set aside to rise for 40 minutes. (I find the oven to be a good place for this. I have a "proof" setting, but alternatively turn it on for 30 seconds to warm things up, then shut it off to let the rolls have a warm place to rise)

Step 13

When the rolls have risen. Press an indentation into the center of each roll. Use your finger or the handle of a wooden spoon. (don't press all the way through, but do press deep.)Use a spoon to add one teaspoon of jam to the indentation.

Step 14

Make sure the oven is at 350°F Bake the rolls for 20 minutes.Because I have 2 pans, I rotated top to bottom half way through baking. You can also bake one at a time.

Step 15

Remove the rolls from the oven when browned, and set on a cooling rack to cool for a few minutes.

Step 16

Combine the powdered sugar and lemon juice. You want a thin glaze that will just leave a shine on the roll. While the rolls are still warm, brush the glaze on. Then let cool completely.

Step 17

Alternatively, sprinkle the rolls with powdered sugar.