Kløben Christmas buns – Kløben Christmas rolls
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.
So much to do!
This recipe is an old Danish Classic.
The Kløben Christmas buns are filled with butter and dried fruits – like the buns we make for Shrovetide and Easter.
I don’t know what the word “Kløben” means, but I believe it is a German word.
We have a lot of German words in the Danish language…
I start Christmas with a classic in my family – Kløben Christmas buns or Kløben Christmas 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 entirely extinct.
I want succade in my Christmas buns and candied orange peel – in return, I do not need the extra sweet multi-coloured cocktail cherries many Danes like so much.
I added 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 visit in December, they also enjoy the Christmas classic Kløben buns.
Which holiday classic is your favourite?
Any Danish classics?
Kløben Christmas buns - Kløben Christmas rolls
- 75 g salted butter
- 2.5 dl milk
- 25 g fresh yeast
- 1 egg
- 150 g whole wheat ﬂour - white
- 250 g regular wheat flour
- 60 g sugar
- ½ tsp coarse salt
- 175 g dried fruit see "Dried fruit I use"
Dried fruit 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
- butter - melted
- powdered sugar
- Melt the butter and add the milk. Pour both into a bowl and stir in the crumbled fresh yeast. Stir until incorporated.
- Add the egg and mix again.
- Mix the sugar, salt and wheat flour with the dried fruit.
- Mix the dry with the wet. The dough will be pretty soft.
- Cover the bowl with a lid. Put the dough to rise at room temperature for at least 45 minutes.
- You are ready to make the kløben buns when the dough has risen.Dip a large spoon in water, and take a spoonful of the dough. Place the dough on a baking sheet with baking paper, spacing the buns out, giving them room to rise. Repeat until you have used all your dough.
- Brush the Kløben buns with melted butter. Then bake them in the middle of the oven for 18-20 minutes at 175°C fan oven or 200°C/400°F conventional oven.
- Let the buns cool slightly on a wire rack.
- Serve the Kløben buns with salted butter.
Bruger du US Customary, vær opmærksom på, at opskriften er lavet metrisk, og omregnet via et plugin.
If you use US Customary, remember that the recipe is made using Metric and converted via a plugin.
Before I bought a plugin that could change from Metric to US Customary, I did a little Googling, and I tried to convert the grams to US cups:
- 75g salted butter = 5.29 tbsp or 0.33 cups
- 2.5 dl milk = 1 cup
- 25g fresh yeast = 1 tbsp of instant dry yeast
- 400g all-purpose flour = 2½ cups
- 60g sugar = 4.80 tbsp or 0.30 cups
- ½ tsp coarse salt
- 175g dried fruit = 1-1¼ cups
As you can see, the plugin and my Googling do not produce the same result, so I recommend buying a kitchen scale.
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