Description
Crispy exterior and juicy interior that melts on your tongue. Mastering this recipe makes it so easy to transform them into many different recipes!
Ingredients
Units
Scale
- 8 cups all-purpose flour (1000 grams). I highly recommend using a scale for this recipe!
- 1/2 cup + 1 tablespoon sugar (120 grams).
- 1 teaspoon salt
- 1 1/2 teaspoon cardamom
- 2 1/4 cups milk (500 milliliters, 1% or whole milk are best)
- 1/2 cup + 3 tablespoons salted butter (160 grams)
- 1.7 ounces fresh yeast (50 grams) See notes below**
- 1 egg (+ 1 for brushing)
Instructions
- Mix dry ingredients: Mix the dry ingredients in a large bowl - flour, sugar, salt and cardamom.
- Mix wet ingredients: In a medium saucepan, melt butter, pour the milk in and wait until the mixture is lukewarm, around 100℉ (38℃).
- Crumble the fresh yeast*. Pour the lukewarm butter mixture over and stir until combined. Pour this liquid into the flour mixture along with one egg.
- Knead together: You may use a stand mixer or a hand mixer. Knead until the dough is fluffy and no longer clings to the bowl, at least 10 minutes. You may need to stop occasionally and scrape the dough down from the edges. It should be slightly sticky to the touch but not clinging to the bowl.
- First rise: Add a little flour on top, and place a kitchen towel or plastic wrap over the bowl. Leave it in a semi-warm place for about 1-1 1/2 hours, until the dough has doubled in size.
- Shape: Take the dough onto a lightly floured surface and start to knead a little with your hands and form a long tube of dough. Cut into equal parts, about a handful each. Start to form a ball with your hands and place on a sheet pan with parchment paper.
- Second rise: Cover and let them rise to double in size again, this time about 40 minutes. Brush with egg wash (1 egg mixed with a fork). Meanwhile, preheat the oven to 410℉ (210℃).
- Bake: Place on the middle rack in the pre-heated oven for about 12 minutes. They are done when they make a hollow sound when you tap on the underside of a bun. Place them on a rack, wait a few minutes before you dig in.
- Serve with butter, jam, brown cheese, cream cheese - whatever you want!
Notes
* IIf you use instant dry yeast you need approx. 5 tsp of dry yeast (1 sachet in Norway, and 2 in the US). Combine with the dry ingredients. You can use less yeast if you want, it will just take longer to rise.
- Prep Time: 20 minutes
- Inactive Time: 2 hours
- Cook Time: 12 minutes
- Category: Baked goods
- Cuisine: Norwegian
Nutrition
- Serving Size: 1 bun
- Calories: 229
- Sugar: 5.9
- Sodium: 144
- Fat: 6.3
- Saturated Fat: 3.7
- Carbohydrates: 37.2
- Fiber: 1.5
- Protein: 5.9
- Cholesterol: 22