Made these as part of the breakfast of the 25th of December (the morning after the celebration of Christmas in Denmark) and they were very tasty. They contains lots of cardamom, cinnamon, candied peel, raisins and nuts. I love how Christmas dishes are always full of spices!
At Christmas you can buy these everywhere in Denmark. They are e.g. eaten during breakfast or at afternoon tea.
Vegan Christmas Bread
Ingredients
- 2½ dl plant based milk
- 25 g fresh yeast
- 1 tsp salt
- 1 tsp cardamom grounded
- 1 tbsp cinnamon grounded
- 75 g sugar
- 50 g raisins or dried cranberry or chopped and dried apricot
- 75 g candied peel
- 450 g flour
- 2 tbsp plant based milk as as garnish
- 6 tbsp pearl sugar as garnish
- 40 g hazelnuts as garnish
Instructions
- Heat the milk till it is lukewarm (not too hot or too cold when you stick your little finger in it)
- Dissolve the yeast in the milk in a bowl
- Add salt, cardamom, cinnamon, and sugar (not the pearl sugar)
- Add half the flour and stir till it has an even texture
- Add the raisins and candied peel and the rest of the flour
- Sprinkle the kitchen top with flour and knead the dough till it has an even texture and isn't too sticky
- Let the dough raise for about 1 hour in a bowl covered with a dishtowel (or over night in the fridge)
- Form about 8 buns and let them raise for about 30 min on two pieces of baking paper cover with a dishtowel
- Chop the hazelnuts finely
- Brush the buns with some milk and sprinkle with pearl sugar and finely chopped hassenlut
- Bake the buns at 180 degrees C in 20-30 min
- Serve the buns while they are warm