Christmas Calendar 2019 Day 4 - Chrismas bun kløben style version 2

Since I have learned to bake these classic buns at the bread baking course, they have become a favorite of mine. Another favorite bun type of mine are kløben buns, they have been favorite since my childhood, so therefore I decided to twist the classic bun into kløbens :-) version 2, as I did a Christman bun kløben style version 1 last year using only dairy ingredients as well as cardamon.

These buns are great served with a cup of coffee/tea.

Christmas buns kløben style version 2: - 16-20 buns

• 650 g wheat flour
• 50 g sugar
• 120 g butter - soft abd cut into smaller sqaures
• 50 g fresh yeast
• 50 g egg - or just use 1 egg
• 8 g salt
• 250 g full-fat milk
• 1 teaspoon of cardamon
• 50 g raisins
• 50 g sucat
• 50 g orange peel
• 50 g dried cranberries

1. Weigh all the ingredients (not the dried fruits) directly into the mixing bowl of the stand alone mixer. Keep salt & sugar away from the yeast.
2. Place the bowl on the stand-alone mixer.
3. Start knead the dough at speed 1 for 8 minutes.
4. Add in the dried fruits.
5. Afterwards increase the speed to 4, knead for 2 minutes. Check the consistency of the dough. If it is not OK, when knead it at speed 4 for another 2 minutes. Again check the consistency. If needed, knead again for 1 minute and when check consistency of the dough.
6. Remove the dough from the mixing bowl and place it on the kitchen table sprinkled with flour.
7. Let the entire dough raise for approx 20 minutes under a damp cloth.
8. When you evaluate, that the dough has raise enough, divide the dough into smaller pieces with a weight of 60-70 g each.
9. Shape the dough pieces into bun shapes. Place the bun pieces on the baking tray covered with baking parchment. 
10. Let the bun raise for second time for approx 40 minutes under a tea towel.
11. Heat up the oven to 200'C.
12. Bake the bun at 200'C for 10-15 minutes.
13. Cold down the buns, before serving them with a nice cup of tea/coffee.