It is the 1. of December and the month of Christmas has started!
I’ve been looking forward to – and stressed out a little – about the goals that I have set for myself.
A whole month with a post on the blog EVERY DAY!
In Danish AND English!
I thought that the Advent Calendar would start in Danish only – because I had no English-speaking subscribers – that has changed 😀
I am MEGA curious about what you think of this Advent Calendar.
What DO you like and DON’T you like?
Do you have any good ideas?
ALL ideas are welcome.
Here on December 1. I started Christmas with a classic in my family – Kløben buns/rolls!
The delicious fatty, sweet Christmas bun filled with butter and dried fruit – what’s not to like!
I am one of those people who are glad that succade is not completely extinct.
I want succade in my Christmas buns and candied orange peel – in return, I have no need for the multi-colored cocktail cherries.
I add goji berries and dried apples instead – but if you like cocktail cherries then, by all means, add them.
You do not need to use white wheat flour, you can bake Kløben buns with ordinary wheat flour, I do not think they are THAT much healthier wholemeal. 😉
I bake these Christmas buns a few times in December.
Usually the first Sunday of Advent and when my parents come to visit – they also enjoy the Christmas classic Kløben buns/rolls.
Which holiday classic is your favourite?
| Prep Time | 60 + min |
| Servings |
12-16 pcs |
- 75 g salted butter
- 2,5 dl milk
- 25 g yeast
- 1 egg
- 400 g flour 150 g whole white wheat flour and 250 g normal wheat flour
- 60 g sugar
- ½ tsp coarse salt
- 175 g dried fruit see Note *
- butter - melted
- Powdered sugar
Ingredients
Wet:
Dry:
| |
- Melt the butter and add the milk. Pour into a bowl and stir the in the yeast. Add the egg.
- Mix sugar, salt and wheat flour with the dried fruit. Mix the dry in the wet. The dough will be quite soft.
- Cover the bowl with a lid and place the dough to rise at room temperature for at least 45 min.
- Dip a large spoon in water. Place the buns/rolls on a baking sheet with baking paper. Brush the buns/rolls with melted butter.
- Bake the buns/rolls in the middle of the oven for 18-20 min. at 175°C fan oven 200°C conventional oven.
- Let them cool slightly on a wire rack.
- Serve the buns/rolls with salted butter.
Tips:
* I use:
- 50 g raisins
- 30 g finely chopped succade
- 30 g finely chopped candied orange peel
- 25 g goji berries
- 25 g sweet dried cranberries
- 15 g dried apple cubes
Use the fruits and berries that you like the best
Dust some powdered sugar on the buns/rolls before serving - it looks pretty.
For printer-friendly version of “Kløben Christmas buns – Kløben Christmas rolls” press here
These look exactly like what my grandmother, who was from Lolland, made all the time and called Fastelavns Boller. When I look up Fastelavns Boller on the internet, I get something entirely different. I really appreciate being able to find this recipe. Thanks so much.
I’m SO glad that you found the recipe you looked for!
I think that it is nice that you know the buns from your Danish grandmother 😀
Yes, in Denmark fastelavnsboller are different from these kløbenbuns.
Danish fastelavnsboller is either a classic white bun with pastry cream in the middle or a Danish filled with pastry cream and/or jam. You top both buns with icing.
I do understand why she called them fastelavnsboller, because these wheat buns are full of flavour, fat and dried fruit – perfect for Shrove Tuesday before Lent.
These kløbenbuns are so good you can eat them all year – try them for your birthday.
I hope you’ll like the result – and I would love to see photos.
😀 Christel
Hey! Do you use Twitter? I’d like to follow you if that would be ok.
I’m undoubtedly enjoying your blog and look forward to new updates.
Thanks ig.
Yes you can find my posts and recipes on twitter @ DanishThings.
🙂 Christel