The first time I discovered and tasted this delightful bread was when I moved to Copenhagen in 2000. On my first birthday away from family and friends, my Danish husband surprised me with a traditional menu by baking this special treat. I was genuinely impressed by his skills and thoughtful gesture, especially since baking bread was not my cup of tea back then. I had a love-hate relationship with it; I adored eating bread but found the baking process too rigid. Yeast and I were definitely not best friends!
In Denmark, this bread is a staple in birthday celebrations. Traditionally, it's made plain, with raisins, or with chocolate chips. Danes enjoy it with a dollop of butter paired with strawberry or blueberry, an sometimes with "Skæreost" - Danish cheese slices, indeed an indulgent treat, often adorned with tiny flags to symbolize a special celebration. While the star of the show is usually the Layer Cake—or "Lagkage" in Danish, (which, impressively, my husband also made! :-), this bread comes in a close second as a must-have! I look forward to sharing my go-to Lagkage recipe in upcoming blog posts.
Inspired by a recipe from the beloved Danish award-winning and best-selling author Sif Orellana, I’ve adapted it over time to suit my preferences—and as an expat, I’ve often had to make adjustments based on what ingredients are available wherever I am. It’s become our go-to recipe not only for Birthday Buns but also for cinnamon rolls. I hope you and your loved ones enjoy this delightful treat as much as we do!
INGREDIENTS:
Dry Mix:
- 225 grams (1 ½ cups) bread flour
- 375 grams (3 cups) all-purpose flour
- 30 grams (2 ¼ tablespoons) instant dry yeast
- 60 grams (¼ cup + 1 tablespoon) sugar
- 1 ½ teaspoons cardamom
1 ½ teaspoons sea salt
Wet Ingredients:
- 450 grams (1 ¾ cups) whole milk
- 150 grams (⅔ cup) softened butter
Optional Add-ins:
- Raisins
- Chocolate chips
- Cranberries
For Cinnamon Rolls:
- 150 grams (⅔ cup) butter, soft
- 150 grams (¾ cup) brown sugar
- 9 tablespoons ground cinnamon
DIRECTIONS:
STEP 1. Prepare the Dry Mix
In a large mixing bowl, combine bread flour, all-purpose flour, instant yeast, sugar, cardamom, blend first, then and add sea salt (this is to avoid direct contact to the yeast)
STEP 2: Add the Wet Ingredients:
Gradually add the milk and softened butter to the dry mix while stirring until a dough begins to form.
STEP 3: Knead the Dough
Knead the dough with a dough hook or by hand on a floured surface until it achieves the "window pane effect." The dough should be smooth, stretchy, and able to be pulled into a thin, translucent sheet.
STEP 4: Shape the Dough
Divide the dough into 15-18 pieces. Add optional add-ins if desired (e.g., raisins, chocolate chips).
For regular buns, shape each piece into balls and place them on a baking sheet lined with parchment paper.
For cinnamon rolls, roll out the dough into a rectangle about 1-1.5 cm thick. Spread with butter, sprinkle with brown sugar and cinnamon, then roll up and cut to desired thickness.
STEP 5: Proof the Dough:
Cover the buns or rolls with a light, damp cloth or kitchen towel. Let them rise in a warm, draft-free place.for 45-minutes - 1 hour, until it has closely doubled in size.
STEP 6: Preheat the Oven:
Preheat your oven to 225°C (437°F).
STEP 7: Final Touches:
Brush the tops and sides of the buns/rolls with beaten egg for a glossy finish.
STEP 8: Bake
Bake in the preheated oven for 12-15 minutes for buns, or up to 20 minutes for larger buns, until golden brown and cooked through.
STEP 9: Serve
Serve warm and enjoy!
Tips for Faster Rise:
To speed up the rising process, place the covered buns in a warm (but turned off) oven with a bowl of boiled water. Check after 30-45 minutes.
Additional Variations:
Try using this dough for pretzels, pigs in a blanket, meat buns or dinner rolls.
Enjoy the endless possibilities!
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