Cranberry Swirl Buns

INGREDIENTS

For the dough:

1 1/4 cups

lukewarm water (about 90 degrees on an instant read thermometer)

3 1/2 cups

unbleached all-purpose flour (plus a few extra tablespoons if needed)

3 tbsp

nonfat dry milk (I used Carnation)

2 tbsp

granulated sugar

3 tbsp

unsalted butter, room temperature

2 tsp

baking powder

1 1/4 tsp

salt

2 tsp

active dry yeast

2 tsp

almond extract

For the filling:

1 1/2 cups

fresh cranberries

zest from ½ a fresh orange

1/2 cup

granulated sugar

2 tbsp

water

For the icing:

1 cup

confectioners’ sugar (powdered or icing sugar

Juice from ½ an orange, more or less as needed for the desired consistency