Christmas milk muffins recipe for Advent breakfasts and snacks


As part of the Advent traditions, several European countries celebrate the arrival of Saint Nicholas on December 6. In addition to baking many, many cookies, the semi-sweet doughs of soft Christmas-shaped muffins are typical. In Switzerland, the fun -and difficult- are made grittibänzeBut with large cookie cutters we can make much easier versions to brighten up pre-party breakfasts and snacks.

As we always say when commenting on this type of dough, we must avoid falling into the temptation of adding too much flour if it seems very sticky or moist, if we want really tender and tasty rolls. With a mixer the work is simplified, but by hand we can always apply the autolysis or rest to let it settle and the gluten to develop correctly before fighting with sticky doughs.

In any case, staining our hands and the work surface is part of the charm of these elaborations. By greasing them with neutral oil or butter, or moistening them slightly with water, kneading becomes easier. They can be decorated once baked with a simple icing of icing sugar and water or milk, to stick on nuts or Christmas decorations, or they can also be added to the doughs before baking.


For 10 units
  • Milk 300 ml
  • Vanilla bean 1
  • Fresh baker's yeast 10 g
  • Force flour 500 g
  • Sugar 50
  • 1/2 teaspoon ground cinnamon
  • Ground cardamom, 1/4 teaspoon
  • 1/4 teaspoon ground ginger
  • 1 teaspoon salt 5 g
  • Egg (55 g each, approximately) 2
  • Butter 60 g

How to make Advent muffins

Difficulty: Medium
  • Total time 1 hour
  • Elaboration 45 m
  • Cooking 15 m
  • Repose 2 h 30 min

Try to have all the ingredients at room temperature, especially the butter and the egg. Put the milk in a saucepan and heat with the vanilla bean. Once it starts to boil, turn off, cover and let it infuse while it cools. It should be warm, so that it does not burn.

Strain the warm milk into a bowl and crumble the yeast on top; add two tablespoons of the total flour and mix. Leave 20-30 minutes, until the yeast begins to ferment. Meanwhile, mix the rest of the flour with the spices, salt and sugar in a large bowl or in the mixer. Make a hole in the center.

Pour the preferment and one of the slightly beaten eggs into this hole. Begin to work the dough until everything is more or less integrated. Now add the softened butter, chopped, and continue working until smooth. Cover and do a 30-minute autolysis (rest).

Now knead with energy until you have a smooth, elastic and homogeneous dough, hydrated but not excessively sticky. If we do it by machine, about 10 minutes will be enough; by hand it is better to take about 20 minutes. If it sticks too much, alternate short standing times and kneading.

Form a ball, place in a container lightly greased with neutral oil (sunflower) or butter, and cover. Let rise in a warm place until doubled in size, about two hours. Prepare the molds, the rolling pin and two baking trays; lightly beat the other egg in a bowl.

Preheat the oven to 200ºC. Deflate the dough on the work surface, knead a little and cover; let it relax 5 minutes. Now, roll out to a thickness of 1 big toe. Cut the portions with the cutters and distribute on the trays, leaving room for them to grow between them.

Knead again and stretch the excess dough until it is finished. Brush the buns with the beaten egg and leave to rest for 20 minutes. Finally, bake, lowering the temperature to 180ºC for about 15 minutes, until they are golden brown and the base sounds hollow when hit. Let cool on a rack.

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