Christmas buns with raisin filling

The flavour of freshly baked buns reminds one of Christmas. And who could refuse puffy, tempting and aromatic buns filled with juicy raisins? The real taste and smell of the holiday is offered by Gemoss Chef-Confectioner Diāna Ozoliņa. Christmas buns will be perfect for a festive dinner, as well as for a festive breakfast, on a snack table or in a picnic.

Puff pastry

400 g wheat flour
90 g milk
155 g water
50 g sugar
10 g salt
10 g fresh yeast
20 g malt
15 g butter (21 ºC)
180 g butter for the layers (4 ºC)
maple syrup

Making the puff pastry

  1. Put the ingredients, except the butter intended for layers, in the mixing bowl. Stir until all ingredients are mixed, but do not over-mix, as it will make rolling in the butter difficult. Put the dough into a bowl and wrap it with food wrap. Leave in the fridge (4 ºC) for two hours. Then form a ball and press a cross on top of it. Place in the fridge (4 ºC) for another hour.
  2. While the dough is “resting” in the fridge, prepare the butter for work. Roll the butter between two sheets of baking paper (25×20 cm).
    When an hour has passed, roll out the dough from the centre to the sides 50×20 cm (note that the corners should always form 90 degrees, as it will make the entire folding process easier and provide better results). Then place the butter in the middle and fold the edges (12.5 cm from each edge till the butter) towards the middle, completely covering the butter. Put the dough in the fridge to “rest” for 15 minutes.
  3. Remove the dough from the fridge, place so that the seam is located horizontally and roll to form a quadrangle of 50×20 cm in size. Fold the edges towards the middle again and then again in half (double folding). Put the dough in the fridge to “rest” for 15 minutes.
  4. Roll out the dough for the last time to form a quadrangle of 50×20 cm in size and fold it like a letter in three parts (simple folding). Let the dough rest in the fridge for 30 minutes before shaping the pastries.
  5. Roll out the dough to 4 mm thick. Cover with the filling (see the recipe below) and roll in a roulette. Freeze. Then cut into 3 cm pieces and place in metal moulds (rings) to rise (at room temperature) for 40 min. to 1 h 30 min. (depending on the room conditions).
  6. Bake at 170-180 °C for 20 minutes. While the buns are still warm sprinkle them with maple syrup to taste. Cool the Christmas buns and then remove them from the metal rings. Serve.

Delicious raisin filling

225 g apple cubes
115 g butter
405 g raisins
115 g candied orange
175 g brown sugar
1 orange zest and juice
1 lemon zest and juice
25 g pecan nuts
15 g gingerbread spices
50 g dark rum

  1. Place all the ingredients except the dark rum in the deep baking pan, cover with foil and bake at 120 ºC for about 3 hours, stirring occasionally.
  2. Cool and add the dark rum, mix.


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