It is time for another recipe and I promise you these are as good as cake. I first introduced J to these last year, and they have since become a favorite of his.
I call them Danish Teacakes, because the British equivalent is the only thing I’ve found to somewhat resemble these Buns over here. However J prefers the Danish name “Fødselsdags boller” which means Birthday Buns, as that is exactly what they are – Buns that you enjoy on Birthdays, preferably hot out of the oven with a nice layer of butter and hot chocolate to go with it.
I have so many fond childhood memories of being woken up in bed by the rest of the family, singing happy birthday. The smell of freshly baked buns finding its way to me from the kitchen, hot chocolate and a lid candle flickering, revealing a small mountain of presents just for me. Absolutely the best way to start a birthday and pure Danish Hygge. I can’t wait to continue the tradition with Elliot. For now though, there is no way Mummy is getting up earlier than he is to wake him up with a breakfast in bed! Perhaps we can reconsider when he decides not to start the day at 05:30am each and every morning.
Now I meant to share this recipe with you a lot sooner, but as with many of my plans lately, life – in particular being back at work, got in the way! However better late than never.
Danish Teacakes – Birthday Buns
approx 24 buns
- 500g plain flour
- 150g butter
- 75g fresh yeast
- approx 2,5 dl whole milk
- 2 eggs
- 1 tbs sugar
- 1 tsp salt
- 1 tsp Ground Cardamom
melt the butter and add the milk, you want the mix to be roughly 38 degrees. Crumble fresh yeast into a mixing bowl and add milk/butter. Mix until yeast is dissolved. Add sugar, salt and Cardamom. Lightly whisk the eggs, then add to dough and mix in. Now add the flour and mix the dough until it’s smooth. At this point you might think the dough needs more flour and that’s it’s too “sticky”, but trust me, leave the dough to rise as it is, somewhere warm and cover the bowl with a damp teatowel or cling film. Leave to rise for 30 min. Now it’s time to make the dough into buns. Get plenty of flour on your hands (or a little oil) – the dough will still be very soft and “sticky”, but this makes for a very light and airy bun, so don’t worry. Now roll the dough into 24 equally sized balls and leave them to rise on a baking tray for approx 40min, don’t forget to cover the balls in a damp teatowel. Meanwhile turn the oven on to 200 fan (220 regular). Brush the buns with egg and bake for 10-12 min.
TIP I get my fresh yeast from Asda, if you ask they’ll get for you from their bakery free of charge.