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.
(or equivalent dry yeast)
(more if needed)
(for egg wash)
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.
Recipe found on NordicFoodLiving.com