Danish Breakfast Buns (Rundstykker)
Easy recipe for traditional Danish breakfast buns also known as Rundstykker. Perfect for the weekend breakfast table where it can be served with a slice of good cheese, some homemade jam and a cup of hot coffee.
Servings: 12 buns
Ingredients
- 25 g fresh yeast (or equivalent dry yeast)
- 3 dl milk
- 100 g butter
- 1 tsp salt
- 1 tsp sugar
- 550 g all-purpose flour (more if needed)
- 1 egg (for egg wash)
Instructions
- Melt the butter in a sauce pan or in your microwave oven; set aside.
- Use a saucepan or microwave; Heat the milk so it is lukewarm and dissolve the sugar and fresh yeast in the lukewarm milk. If using dry yeast add this together with the flour.
- Add the melted and cooled butter.
- Add the salt and the all-purpose flour stepwise. Knead well. The amount for flour depends on the quality of the flour.
- Leave the dough in a bowl and cover it with a clean tea towel. Set aside and let it rise for about 30 minutes.
- Divide the dough into 12 buns.
- Make an egg wash and brush the buns with it.
- Pour some blue poppy seeds on a plate and gently press the egg brushed sides of the buns down into the seeds.
- Using a sharp knife; cut a cross in the top of the buns. The cut should only scratch the surface. A too deep cut will make the buns open up to much during baking.
- Place the buns on a parchment paper covered oven tray. Cover the buns with plastic wrap or similar and then a tea towel.
- Leave the buns to rise someplace warm for about 30 minutes.
- Bake the buns at 200 C (400 F) for about 10-12 minutes or until they are nice and golden.