Ingredients
- 500 g flour
- 200 ml lukewarm milk
- 1 packet dry yeast
- 2 tsp sugar
- 1 pinch of salt
- 3–4 tsp cardamom
- 2 eggs
- 2 tbsp neutral vegetable oil
- 10–12 tbsp cranberry jam
- 100 g chestnuts (peeled and cooked)
- 3 tsp cinnamon
Preparation
- In a bowl, mix the lukewarm milk with the yeast and sugar and let it sit for about 10 minutes.
- Sift the flour with the salt and cardamom into a large bowl. Stir in the milk-yeast mixture and the eggs.
- Add the oil and knead with a dough hook or your hands until you get a smooth yeast dough. If necessary, add a little more flour or milk.
- Cover the dough with a cloth and let it rise in a warm place for about 1 hour.
- Meanwhile, chop the chestnuts and mix them with the cranberry jam and cinnamon.
- Preheat the oven to 160°C.
- Divide the dough into about 12 pieces, shape them into balls, and flatten them slightly.
- Place one tablespoon of the chestnut-cranberry mixture in the center of each piece of dough. Seal well and wrap the dough around the filling to form buns. Place the buns into a well-greased baking dish.
- Let the buns rise again for 15 minutes, then bake them in the preheated oven for 25–30 minutes until golden brown.
- Let them cool slightly, dust with powdered sugar, and enjoy.
Good luck and have fun trying the recipe!