Recipe for christmas rolls
CHRISTMAS BUNS.
I’ve been tweaking this recipe for most of November.
And finally, I nailed the exact taste, texture, and most importantly, the right atmosphere.
The Christmas buns are baked with, among other things, crème fraîche, oat flour, chocolate, and wonderful spices. They are SO delightful and taste truly festive.
You can add or substitute, for example, raisins, candied peel, nuts, orange if you want to experiment a bit. Everything has been tried and works super-duper.
Uh…except for candied peel, which the boys definitely weren’t fans of.
Equipment
- Deciliter Measure
- Kitchen Scale
- Bowl
- Baking Tray
- Baking Paper
- Brush
- Oven
Ingredients
- 250 gram Milk lukewarm
- 100 gram Sour Cream
- 50 gram Butter
- 50 gram Yeast
- 25 gram Sugar
- 6 gram Salt
- 4 gram Vanilla Sugar with top
- 2 gram Cardamom with top
- 2.6 gram Cinnamon with top
- 1 pcs. Orange only the zest, grated
- 60 gram Oatmeal ground into flour
- 350 gram Flour up to 400 grams, the dough must not become too dry
- 60 gram Chopped chocolate
Garnish
- Egg for brushing
- Pearl Sugar
- almond flakes
Instructions
- Yeast is dissolved in the lukewarm milk.
- Melted butter and sour cream are added along with spices, oat flour, and flour.
- Let the dough rise for 45 minutes.
- I always wait to add the chocolate chips until after the first rising and add them when the dough needs to be kneaded.
- Knead the dough thoroughly and shape the rolls.
- Line a baking tray with baking paper and place the rolls with a little space in between.
- Let them rise for 20 minutes - brush with egg and sprinkle with almond flakes and pearl sugar.
- Bake for about 15-18 minutes at 210°.