Christmas buns

This is one example of how I use candied orange peel - not just around Christmas!
I usually prepare these buns for breakfast, that is why I make the dough in the evening before.

  • Mix about 10 g yeast with a handful sugar very well in a bowl, until it becomes a brown liquid.
  • Add about 2 dl water and mix it again.
  • Measure about 400 g white flour in a big bowl (I use my stand mixer's metal bowl). A part of it (no more than 50%) can be whole flour, but it will result a dense dough.
  • Add a pinch of salt, a tablespoon grained cardamom, a generous handful of diced candied orange peel and about 0,5 dl oil (sunflower or rapeseed oil is fine).
  • Add the yeast-sugar-water mixture to it.
  • Make a nice, soft dough. Add more water if it is necessary.
  • Cover the dough with a wet tea towel and keep it in a warm place an overnight.
  • Shape nice balls next morning. Place them on a baking tray and let them grow for about 20-30 minutes. (I place the tray in the oven and warm it up to 40 ºC.)
  • Bake them for about 20 minutes at 190 ºC.

This is one of my favorite breakfasts. The original bun recipe was found in "Kager der smager" of Alette Bertelsen. I love this recipe because it is fast and simple. Though I make different variations week by week with cinnamon, raisins, nuts, almonds, cocoa…