Soft and airy Christmas buns - Frederikke Wærens
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Soft and airy Christmas buns

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Happy December 20th. For today’s Friday’s hygge and advent calendar, I’ve allied myself with a new friend in my kitchen—my new Kenwood Chef XL Titanium kitchen machine. We have baked the best, softest and airiest Christmas buns. The Christmas buns are filled with cardamom, cinnamon, dark chocolate and orange zest. They smell and taste heavenly. I meant to share this recipe with you in last year’s advent calendar, but I never got it uploaded! These buns are perfect to serve for breakfast during the Christmas holidays. The buns are a little like these Kløben buns, which are really good, too!

We’ve always used a Kenwood kitchen machine at home. It’s a machine that lasts for years. This new Kenwood Chef XL Titanium is simply brilliant with its 1700W. It comes with 5 different whisks and tools. I used the dough hook for this recipe. It kneads the dough perfectly. Enjoy!

Soft and airy Christmas buns

Recipe for 8-10 persons


Soft and airy Christmas buns (makes 15)


Soft and airy Christmas buns

Stir the yeast into the lukewarm milk. Add the Greek yogurt, eggs, sugar, cardamom, cinnamon and a little of the flour and mix. Add the salt with a little more flour and knead the dough, adding the rest of the flour a little at a time. Add the butter a little at a time and knead it well into the dough. Knead the dough until it becomes glossy and supple and releases from the bowl. Finally, add the chocolate. Cover the bowl with a damp dish towel and allow the dough to rise at room temperature in the bowl for about 1 hour.

Heat the oven to 200 C convection.

Shape the dough into 15 equal buns and pack them tightly together on a baking sheet lined with baking paper, so they can rise together. Let the buns rise for 30 minutes. Brush the buns with the egg yolk and cream and sprinkle the pearl sugar and hazelnuts on top. Bake the buns for 20-25 minutes until golden and baked. Enjoy the muffins while warm. Enjoy!


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  1. Hvis jeg tilføjer tørret appelsinskal og rosiner, hvor meget vil du så anbefale at komme i? Tak for dejlige opskrifter 🙂

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