Method

• 1.
  Starting the night before, mix the cranberries and rum in a medium bowl, cover and leave at room temperature overnight, stirring occasionally to plump up.
• 2.
  The next day, add the lukewarm water to a stand mixer fitted with the dough hook. Add the yeast, then flour, butter, egg, sugar, vanilla, zest and 1 tsp fine salt. Knead on medium-low speed until a ball forms, then knead for 5-6 minutes until dough ball is smooth and almost cleans the side of bowl.
• 3.
  Add the plumped cranberries and marzipan and knead for another 2 minutes on low speed. After mixing, if the fruit isn’t evenly distributed, give dough a light knead with a spatula (dough will be quite sticky). Cover mixer bowl with plastic wrap and prove in a warm place for 60-90 minutes, until dough has puffed to double size.
• 4.
  Meanwhile, for the candied rosemary, use a fork to gently mix the egg white slightly in a large bowl (do not make it foamy). Add the caster sugar to a small bowl. Working one sprig at a time, dip a rosemary sprig into egg, then tap against side of bowl to remove any excess (you want a very light coating of egg white on rosemary). Hover egg-white rosemary sprig above sugar bowl and sprinkle sugar over its surface, turning to evenly coat, then tap lightly against side of bowl to knock away any excess (you don’t want any clumps forming; this will prevent candied rosemary from setting). Place on a wire rack and set aside to harden (see notes).
• 5.
  Grease a large baking tray and line with baking paper. On a lightly floured work surface, divide dough into 13 equal pieces and roll into tight, smooth balls. Place on the prepared tray in a 4-3-3-2-1 formation (in a Christmas tree shape) leaving a small 5mm gap between each bun. Cover with a piece of baking paper and prove again for 60 minutes in a warm place until a pressured poke leaves an indent that slowly bounces back and buns have puffed up and are just touching each other. In the last 20 minutes of proving, preheat oven to 200°C/180ºC fan-forced.
• 6.
  Meanwhile, for the bun glaze, place juice and sugar in a small saucepan and stir over medium heat for 2-3 minutes until sugar dissolves and mixture is just about to simmer.
• 7.
  Bake buns for 20-25 minutes until medium-dark brown on top. Brush tops and sides of hot buns with warm glaze. Cool on tray.
• 8.
  For the white chocolate whip, whiz all ingredients in a food processor until a creamy smooth consistency.
• 9.
  To serve, dollop white chocolate whip evenly over buns, lightly spreading to cover, then decorate with candied rosemary.