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Nordic Bread » Danish Chocolate Rye Buns

Danish Chocolate Rye Buns

Published: Jan 28, 2020 · Modified: Feb 8, 2020 · About 3 minutes to read this article. · By Kim Nielsen

Very delicious and famous Nordic Chocolate rye buns. These buns are very popular at the famous Danish bakery called Lagkagehuset. The buns are easy to make and perfect for lunch or a snack.
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Recipe for Homemade Danish Chocolate Rye Buns

Recipe for Homemade Danish Chocolate Rye Buns

These rye buns with chocolate pieces are both healthy and very delicious at the same time. We personally love them as a little snack in-between two meals or as a healthy dessert for our lunch. In Denmark these buns are similar to the Chokorug which are sold at the very famous Lagkagehuset. Lagkagehuset is a Danish chain of bakeries which are selling traditional and modern bread and cakes. If you come to Denmark at some point you should definitely pay them a visit.

See also: Recipe for EASY healthy Nordic rye bread

The chocolate buns are filled with healthy grains and delicious dark chocolate - if you heat them up a little they become even better. The recipe is actually pretty easy to follow. However, it does require a bit of preparation. These buns are based on a sourdough, which gives the bread a great dense and chewy texture with a crisp crust. We have a basic recipe for a sourdough which is the one we always use - find it on our blog.

Recipe for Homemade Danish Chocolate Rye Buns

Danish Chocolate Rye Buns

Very delicious and famous Nordic Chocolate rye buns. These buns are very popular at the famous Danish bakery called Lagkagehuset. The buns are easy to make and perfect for lunch or a snack.
Print Recipe Rate Recipe
Prep Time: 30 minutes
Cook Time: 1 day 25 minutes
Total Time: 1 day 55 minutes
Course: Nordic bread
Cuisine: Danish
Keyword: Danish recipe, Healthy buns
Servings: 20 buns
Author: NordicFoodLiving.com

Ingredients

Metric - US Customary
  • 400 g sourdough (find recipe on NordicFoodLiving.com)
  • 4 dl cold water
  • 150 g chopped/cracked rye grains
  • 100 g sunflower seeds
  • 100 g pumpkin seeds
  • 100 g all-purpose flour
  • 1/4 tbsp salt
  • 1 tbsp malt syrup (may be omitted)
  • 2 tbsp cocoa powder
  • 250 g rye flour
  • 200 g dark chocolate (70%) (or chocolate chips)
  • 100 g almonds (for topping)

Instructions

Before start

  • Before you can start this recipe; make sure you have a good sour dough. You can follow my recipe I have here on NordicFoodLiving.com.

Day 1

  • In a bowl; mix the cold water with chopped rye grains, sunflower- and pumpkin seeds. Cover the bowl with a lid or a dish towel; Leave the bowl on the kitchen table for about 12-24 hours.

Day 2

  • Drain the soaked seeds/grains.
  • Mix the soaked seeds/grains with the sourdough, salt, malt syrup (may be omitted), all-purpose flour, rye flour and cocoa powder. Mix all the ingredients into a nice dough.
  • When all the ingredients, in step 3, are mixed well together; add the chopped dark chocolate / chocolate chips. Mix again. The dough should be firm but still sticky.
  • Make 20-22 buns out of the dough and place them on a parchment-paper covered oven tray.
  • You can decorate the buns with chopped almonds. However, this can be skipped.
  • Cover the buns with a clean dish towel and let them raise someplace warm for about 1 hour.
  • Bake the buns at 180 C (360 F) for about 20-25 minutes.

Notes

Keep the baked buns in an air tight plastic bag or container.


Recipe for Danish Chocolate Rye Buns

Recipe for Danish Chocolate Rye Buns

Recipe for Danish Chocolate Rye Buns

Recipe for Danish Chocolate Rye Buns

Recipe for Danish Chocolate Rye Buns

Recipe for Danish Chocolate Rye Buns

Recipe for Danish Chocolate Rye Buns

Recipe for Danish Chocolate Rye Buns

Recipe for Danish Chocolate Rye Buns

Reader Interactions

Comments

  1. Maikki // Maikin mokomin

    July 07, 2015 at 4:25 am

    These sound wonderful! Thanks for sharing :)

    Reply
    • Louise Dam

      July 07, 2015 at 7:12 pm

      Happy you like them! :-)

      Reply
  2. Rosana

    August 29, 2016 at 1:34 pm

    I can't wait to make these! Thank you for the recipe! One small question: I don't have a kitchen scale - I measure in cups - more or less how many cups of sourdough would be needed? Thank you so much and congrats on your wonderful site.

    Reply
    • Kim Nielsen

      August 30, 2016 at 9:07 pm

      Hi Rosana. Thanks for your nice words. Unfortunately, I don't have the measurement of sour dough in cups. I'll measure it the next time I make it. However, I'll recommend you to get a cheap kitchen scale. It's a really good tool to have in the kitchen.

      Reply
  3. Ashley

    December 17, 2016 at 10:44 pm

    Dear many thanks for the recipes. However kindly advise if I can use flakes instead of cracked rhy seed or wheat seed in my soaking day one preparation. If I use flakes do I have go through asking process?
    Many thanks again. Kisses

    Reply
    • Kim Nielsen

      December 18, 2016 at 12:37 am

      Hi Ashley. Thank for you question. Actually, I'm not sure if you can use rye flakes or wheat seeds. However, I think you will get the best result with rye flakes. Is it difficult to find cracked flakes in the states?

      Reply
  4. Emilia

    July 25, 2018 at 3:22 pm

    Wow, these look amazing! I had some similar at lagkagehuset and felt I need to make them! One quick question, can they be frozen? And if so should I do it before or after baking them in the oven?

    Reply
    • Kim Nielsen

      July 31, 2018 at 6:44 am

      Yes they can be frozen after the have been baked. If the become a little dry you can toast them a little bit.

      Reply
  5. Alicia

    June 11, 2019 at 1:12 pm

    Have adored these rolls for years and always make my husband stop in the airport for them. Do you think it’s possible to cheat and alter the amo rye bread mix sold in stores to make these?

    Reply
    • Kim Nielsen

      June 11, 2019 at 2:01 pm

      Yes I am quite sure that you can do that. Basically, they are just small rye bread buns with chocolate.

      Reply
  6. Netta

    May 15, 2020 at 6:48 pm

    Made those today, they are so so good! Wow! And my kids loved them as well, which made me very happy. Thanks for this wonderful recipe. I am curious when are they usually eaten in Denmark, is it a snack bun or desert maybe?

    Reply
    • Kim Nielsen

      May 18, 2020 at 5:09 am

      I'm happy that you like the recipe for chocolate rye buns. They are normally just eaten as a snack or maybe if you are making an extra delicious breakfast. Regards Kim (NordicFoodLiving.com)

      Reply
  7. Anne

    October 24, 2020 at 6:09 pm

    5 stars
    So delicious! I have been making your rugbrod for 2 years now. These chocolate buns will now be made every 2 weeks when I make the rye bread recipe. Thank you, we hope to visit Denmark someday because your food is so good!

    Reply
    • Kim Nielsen

      October 26, 2020 at 6:04 am

      Thanks for your nice comment on the rye bread recipe. I am happy that you like the Danish food and my blog :-) Regards Kim (NordicFoodLiving.com)

      Reply
  8. Wen

    December 27, 2020 at 4:42 am

    5 stars
    I made these today and I really like them. I didn't have almonds when I made them today, so I use pecans and they are delicious too. I like their rustic look and light sweetness and healthy and easy ingredients. I use your sourdough recipe to make the bread. I would not recommend anyone to skip any ingredients because they all serve a good purpose.
    One question, May I ask what and how do you shape the buns?
    I used my ice cream scoop and made 20 of them, so only baked half of the time you suggested. THe dough was firm and sticky so it's hard for me to make 40 small ones ;-) Thanks for the good recipe!

    Reply
    • Kim Nielsen

      December 27, 2020 at 5:38 pm

      I'm happy that you liked the recipe for chocolate rye buns. You are right, the dough is quite sticky. I normally use two table spoons dipped in water. This way you can easily set the sticky buns on some parchment paper. Regards Kim (NordicFoodLiving.com)

      Reply

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