• 50 grams of Oialla cocoa nibs
  • 2 eggs
  • 180 grams of Demerara sugar (alternatively use brown sugar)
  • 100 grams of butter
  • 100 ml of double cream
  • 1 teaspoon of cardemom
  • 25 grams of orange paste (see recipe below)
  • 450 grams of wheatflour
  • 500 grams of coconut butter for frying

Oialla’s christmas bugnes

In Denmark bugnes or “klejner” are a decadent Christmas treat. They consist of sugar, butter, flour and spices and are deep fried until golden and crisp. We have added a bit of chocolate, cardemom and orange for that holiday flavour.

Grind the Oialla nibs to cocoa flour in a coffee grinder or blender.

Mix the cocoa flour with all the other ingredients and let the dough rest for an hour in the fridge. Roll out the dough until it’s 5-6 mm thick. Cut the dough with a pastry wheel and fold the bugnes.

Fry the bugnes in melted coconut butter in a small pot at 170-180 degrees for 2-3 minutes. Fry a few at a time. Lay the golden bugnes on paper towels. Wait until they have cooled completely before storing. Or eat them any sane person would.

Orange paste
Cut an orange into small cubes. Remove seeds and boil the cubes. Blend the boiled cubes to a smooth paste.