Rundstykker is a Danish breakfast buns and literally means “round pieces”. They are immensely popular, and dare I say, sold in every single bakery in Denmark. When I was younger and lived at home, my Dad would always get up early on the weekends, jump on his bicycle and ride to the baker to pick up some fresh Rundstykker. We would eat them with jam, cheese, honey or Nutella and they were wonderful.
Living away from Denmark I only got to eat Rundstykker when I was home visiting. But why not make them myself? It turns out that they are fairly easy to make and the aroma of fresh baked bread on a weekend morning is simply just amazing. I will eat them warm right out of the oven or cooled off, either way, they are delicious and brings back memories of distant weekend mornings at home.
Rundstykker – 12 servings
25 grams butter (3/4 ounces)
3 deciliter milk (11 ounces)
3.75 teaspoons active dry yeast (= 25 grams cake yeast)
400 grams flour (14 ounces)
1 teaspoon salt
1 beaten egg for brushing
Add butter to a small saucepan and melt over low heat, add milk and heat until between 100-110 degrees F (37 – 43 degrees C). Sprinkle the active dry yeast over the warm milk and let sit for 10 minutes.
Mix together flour and salt in a bowl. Pour milk/yeast mixture into the bowl of stand mixer fitted with the hook attachment. Starting on low, add the flour in increments. (If dough is still sticky after all the flour has been added, you can add a little extra flour until dough is no longer sticky). When all flour has been added, mix on medium speed for 10 minutes. (The mixing and kneading process can certainly be done by hand, make sure to knead the dough for 10 minutes as well, if you choose to do it by hand). Place dough in a bowl and cover with clean, dry tea towel. Place in a warm, draft free spot and allow to rise until double in size, 30-45 minutes.
Line two baking sheets with parchment paper and set aside. Pour dough out onto a lightly floured work surface. Divide dough into 3 equal portions. Then divide each of these portions into 4 equal parts for a grand total of 12 small pieces. Roll each piece of dough into a small dough ball, place 6 dough balls on each baking sheet. Cover each baking sheet with a clean, dry tea towel and allow to rise in a warm location for 30 minutes.
Preheat oven to 440 degrees F (230 degrees C). After the dough balls have finished rising, brush with beaten egg and sprinkle with poppy seeds. For additional decoration, using a sharp knife, cut a slit in the top of each dough ball. Bake for 10 – 12 minutes or until golden brown. Allow to cool completely or serve warm with your favorite topping. Enjoy!
This post has been submitted to YeastSpotting.
Source: adapted from Kvalimad.dk