Making the dough by hand

Warm 225 ml milk until lukewarm and dissolve 42 g yeast in it. Leave for a few minutes.
Mix 500 g flour, 8 g salt and 80 g sugar in a large bowl.
Add the yeast mixture, 1 egg, 60 g butter and a knife-tip of cinnamon to the flour. Knead by hand until smooth and elastic, which takes approximately 10 minutes.

Making the dough with a stand mixer

Warm 225 ml milk until lukewarm and dissolve 42 g yeast in it. Leave for a few minutes.
Put 500 g flour, 8 g salt and 80 g sugar in the stand mixer bowl.
Add the yeast mixture, 1 egg, a knife-tip of cinnamon and 60 g butter. Set the mixer to medium-high speed and knead for 5–7 minutes until smooth and elastic.
Time range: choose the first timer to check progress or the last for the end of the stated time.

Making the dough with a Monsieur Cuisine or similar machine

Heat 225 ml milk to 37°C in the Monsieur Cuisine and add 42 g yeast. Mix for 2 minutes on speed 1.
Add 500 g flour, 8 g salt, 1 egg, 80 g sugar, 60 g butter and a knife-tip of cinnamon. Set the machine to kneading mode for 3 x 1 minute.
Check the dough; if necessary, turn it onto a floured work surface and finish kneading.

Rising

Cover the bowl with a tea towel and let the dough rise for at least 30 minutes until doubled in volume.
Prepare a baking tray lined with baking paper.
Roll the dough to approximately 1 to 1.5 cm thick (finger thickness) and cut shapes with a cutter. Place on the baking tray and leave to rise for another 30 minutes.

Baking

Preheat the oven to 180°C.
Brush the dough with egg wash.
Bake for 15–20 minutes.
Time range: choose the first timer to check progress or the last for the end of the stated time.
Leave to cool on a wire rack.

Background

Serving suggestion Serve the Saint Nicholas buns slightly warmed with a layer of butter and a slice of cheese. Perfect with a mug of hot chocolate for the ultimate Sinterklaas experience! Tips Make sure your cutters are similar in size. Baking times can vary depending on the size of the cutter. Saint Nicholas buns or Saint Martin buns: in some regions Saint Martin is celebrated on 11 November; Saint Nicholas is celebrated on 6 December. The same recipe is now also used for Christmas, Valentine’s Day and Easter buns, with different cutters, of course.

Klaaskoeken (Saint Nicholas buns)

Ingredients

Equipment

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