Birthday buns, bamseboller (literally ‘teddy bear buns’, the soft white rolls every Danish child grows up with), yeast buns, white buns – call them what you like, but one thing is certain: these soft, airy white rolls belong at any cosy get-together.
There is something special about a freshly baked birthday bun. The smell of buns straight from the oven, the soft crumb and the slightly sweet flavour make them irresistible. Serve them exactly as you like them best – with butter, jam or a good slice of cheese.
These classic buns are perfect for birthdays, brunch, afternoon coffee or simply a quiet moment at the table.
Enjoy them warm from the oven or bake them the day before – they stay beautifully soft!
Whatever the occasion, these buns are a must for any cosy get-together.
Danish Birthday Buns (fødselsdagsboller) – Soft Bamseboller
Ingredients
- 250 ml lukewarm milk (water can also be used)
- 25 g
fresh yeast
- 2 tbsp
sugar
- 1
egg
- 500 g
plain flour
- 1 tsp
salt
- 75 g
butter, at room temperature
- 1/2 tsp ground cardamom – optional
- beaten egg, for brushing
Method
- Dissolve the yeast in the milk, then add the sugar and egg.
- Mix the flour and salt together and add it a little at a time. Mix the dough until all the flour has been incorporated and the dough has an even surface.
- Add the butter in small cubes and knead the dough, preferably in a stand mixer, until it comes together and pulls away from the sides of the bowl. This takes about 5-8 minutes. The dough should be slightly sticky but still come away from the sides.
- Take the dough out of the bowl, tighten it slightly by folding the edges in underneath, and shape it into one large ball. Put it back in the proving bowl and dust with a little flour, if you like.
- Cover the bowl with cling film and a tea towel, and leave the dough to rise in a warm place for about 1 hour.
- Divide it into 12 equal pieces, about 75 g each, and roll into round buns. Tighten the dough a little by folding it in underneath the bun until the surface is nice and smooth, then roll it round between your palms. This gives you lovely, evenly rounded buns.
- Place them on a baking tray and leave to prove for about 30 minutes under a tea towel.
- Brush the buns with beaten egg and bake for about 10-12 min at 225°C in a conventional oven (top and bottom heat).
- Leave the buns to cool on a wire rack before packing them in an airtight bag. Store them at room temperature and they will stay lovely and soft for several days.
Nutrition
Premium
Er det muligt at fryse dem ned efter bagning, og varme dem op igen? Hvis man nu ønsker at spise dem i løbet af ugen.
Hej Rasmus
Du kan sagtens fryse dem, når de er kølet helt af. Så kan du løbende tage dem op, lade dem tø op og lune dem kort i ovnen 🙂
Warm wishes, Dianna
Kan de fryses ned, hvis man vil have dem til hele ugen?
Hejsa
Ja det kan du sagtens gøre 🙂
Warm wishes, Dianna
Kan man lave dem som koldhævede evt? ☺️
Hvordan er de hvis man bager dem dagen før man skal bruge dem? ☺️
Hej Anne
Det kan du sagtens, halv mængde gær:)
De er stadig super lækre dagen efter og kan også lunes i ovnen inden servering:)
Warm wishes, Dianna
Smager dejligt, hvordan gør jeg den Julet
Hej May-Britt
Hvor er det dejligt at høre – tak 🙂
Prøv at kigge på min opskrift der hedder juleboller, tænker det må være sådan en opskrift du søger 🙂
Warm wishes, Dianna
God klassiske opskrift!! 10/10
Hej Maggie
Hvor er det dejligt at høre – tusind tak 🙂
Warm wishes, Dianna
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