Spiced buns

Spiced buns

Kløven buns

By
From
Scandinavian Baking
Makes
24
Photographer
Columbus Leth

Some people just love dried fruit and raisins and I am definitely among them. A friend once said to me, when I chose one of these in a café, ‘These buns are for old ladies!’ Perhaps one day I will be old enough to eat kløven buns respectfully. In the meantime I will just enjoy them inappropriately…

Ingredients

Quantity Ingredient
400ml lukewarm whole milk
50g fresh yeast
200g butter, melted and left to cool a little
200g creme fraiche
100g raisins
100g dried cranberries
300g candied mixed peel
1.1kg 00 grade flour, plus more to dust
5g salt
200g caster sugar
1 egg, lightly beaten

Method

  1. Put the lukewarm milk in a bowl, crumble over the yeast and stir to dissolve. Add the butter and crème fraîche, then mix in all the dried and candied fruits and peel.
  2. Mix 1kg of the flour with the salt and sugar, then mix the flour into the yeast mixture. Knead on a floured work surface with the remaining 100g of flour into a smooth dough. Return to the bowl and leave to rise for two hours at room temperature. Tip the dough out on to a floured work surface and gently form into 24 buns. Place on baking trays lined with baking parchment, cover with tea towels and leave to rise in a warm place for 30 minutes.
  3. Preheat the oven to 180°C.
  4. Brush the buns with the egg and bake for 25–30 minutes. Leave to cool on a wire rack before serving.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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