Sunday is bun-day. And especially this Sunday. Plain buns, coconut covered buns, buns with jam and whipped cream (fastelavnboller) or maybe with marzipan and whipped cream (semla)… So many alternatives from one recipe. Have a wonderful Sunday Bun-day!
1 kg (2,2 lb) plain flour
200 g (7 oz) sugar
13 g dry yeast (or 50 g regular yeast)
2-3 tsp cardamom
200 g (7 oz) butter (room temperature)
6 dl (2 1/4 cup) milk
How to do it
- In a large bowl, mix together about 900 g (2 lb) of the flour, sugar, dry yeast and cardamom. (If you use regular yeast, the yeast should be mixed with the warmed milk.) I use a stand mixer with a kneading hook.
- Mix in the butter, and then the egg.
- Warm the milk to 40 °C/ 104 °F (or 37 °C/ 100 °F if you use regular yeast).
- Slowly mix in the milk.
- You probably need the rest of the flour to get a smooth dough (not too wet, not too dry), but add it slowly so the dough doesn’t get too dry.
- When the dough has the right texture mix for another 3-5 minutes.
- Let the dough rise under a towel or cling film (or use an unused shower cap) for 45-60 minutes (until double size).
- Cut the dough into pieces and roll them out to buns. (If you want the marzipan version, roll the bun around a ball of marzipan so that the marzipan ends up in the middle of the bun.)
- Line a baking sheet, and place the buns on the baking sheet. Cover them with a towel, and let them rise for about 45 minutes.
- Preheat the oven to 250 ºC/ 480 ºF.
- Bake the buns in the middle of the oven until they have a golden surface, about 5-7 minutes.
- Serve the buns plain, cover them with icing (made from powdered sugar mixed with water) and maybe roll them in some coconut, add jam and/or whipped cream…
Place the plain buns you’re not going serve in plastic bags while they are still lukewarm, and put them in the freezer to serve them later.