“Kløben” 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!
Ingredients
Kløben buns (makes 12-14)
50 g yeast
350 ml tepid water
3 tbsp. rapeseed oil
100 ml natural yoghurt
1 tbsp. sugar
1 tsp. cardamom
1.5 tsp. salt
6-700 g all-purpose flour
80 g raisins
1 tsp. lemon zest, grated
1 tsp. orange zest, grated
75 g almonds, roughly chopped
100 g marzipan, grated
25 g candied peel (optional)
75 g butter, softened
2 eggs
Pearl sugar
Flaked almonds
Approach
Kløben 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 raise 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!
