Christmas Calendar 2020 Day 6 - Christmas kløben buns version 3

 

These kløben buns are only for grown ups, as they are full of raisin, sukat, orange peels & cranberries, some of the stuff, which quiet many people can have a strong opinion as they really dislike the use of sukat & raisins insides both buns and cakes. However, I have a huge fan of these ingredients inside both buns & cakes, so therefore I bake this type of bun every Christmas, such as these Christmas bun kløben version 2. This year I have used a combination of almond flour & sour cream, as a way of clearing up my refrigerator :-)

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. 

These buns are great served with a cup of coffee/tea or glass of port :-)

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

• 650 g wheat flour
• 20 g almond flour - optional
• 50 g sugar
• 100 g sour cream with 38% fat
• 70 g butter - soft and cut into smaller squares
• 25 g fresh yeast
• 1 egg
• 8 g salt
• 200 g full-fat milk
• 1 teaspoon of cardamom 
• 50 g raisins
• 50 g sucat
• 50 g orange peel
• 65 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 100 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 16 minutes.
13. Cold down the buns, before serving them with a nice cup of tea/coffee.