“Klöben” buns are soft and tasty Christmas buns that originate from Germany. The bun dough is a regular bun dough with added nuts and dried fruit. This version has chopped almonds, raisins, candied peel, lemon zest, orange zest and marzipan. But the filling can be whatever you like.
The buns are made in almost the same way as my carrot buns, where eggs are added and the dough is chopped after it’s raised, so it’s mixed well and gives a rustic appearance. These buns are very similar to those you can buy at the Danish bakery chain, Lagkagehuset. Enjoy!
Klöben buns: a traditional scandinavian treat
Klöben buns are a delightful Scandinavian pastry, particularly popular during the festive season. These sweet, spiced buns are filled with a rich mixture of dried fruits, nuts, and aromatic spices, making them a perfect treat for gatherings and celebrations. With their origins rooted in tradition, klöben buns evoke a sense of warmth and nostalgia, often reminding many of family recipes passed down through generations.
The preparation of klöben buns begins with a soft, sweet dough, typically enriched with butter, milk, and eggs. Once the dough has risen, it is rolled out and generously filled with a combination of raisins, currants, almonds, and a hint of cardamom or cinnamon. After rolling the dough into a log and cutting it into individual portions, the buns are shaped and allowed to rise once more before baking.
The result is a golden-brown bun with a soft, fluffy texture and a sweet fragrance that fills the air. Klöben buns are often enjoyed warm, dusted with powdered sugar, or served with a pat of butter. They are a beloved treat during the holiday season in Denmark and other Scandinavian countries, bringing families together to celebrate the joy of sharing delicious food.
Whether enjoyed with a cup of coffee or as a festive snack, klöben buns are a cherished part of Scandinavian culinary heritage, inviting everyone to partake in the joy of tradition and togetherness.
Klöben buns
Ingredients
Instructions
Klöben buns
Dissolve the yeast in the tepid water. Add the oil and yogurt. Add a little flour, sugar, cardamom and salt. Add the rest of the flour a little at a time as you knead the dough. Add the raisins, lemon zest, orange zest, almonds, marzipan and sugar and knead the dough well. Add the butter and knead it well into the dough. Knead the dough until it becomes fine and glossy and releases from the bowl.
Cover the bowl with cling film and a dish towel and allow the dough to rise for 45 minutes. Pour the dough out onto a floured surface. Make a well in the center of the dough for the eggs. Chop the dough into small pieces to mix it all together. Use a dough scraper or a palette knife.
Divide the dough into 12-14 equal pieces. Line a baking tray with baking paper and place the buns on the baking paper. Cover them with a dish towel and allow to rise for about 30 minutes.
Heat the oven to 220 C convection and sprinkle the buns with pearl sugar and almond flakes. Bake them for about 15 minutes or until golden. Let the buns cool on a wire rack. Enjoy!
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