Is there anything better than fresh, warm buns on the table a weekend morning? Here is the recipe for my absolute favourite buns, based on a Hahnemann book. I have added extra cardamom as I love the taste and can hardly get enough and extra butter to make them a little more luxurious.
50 G FRESH YEAST
7½ DL MILK
100 G MELTED BUTTER
1 KG FLOUR + EXTRA FOR KNEADING
4 TSP. GROUND CARDAMOM (OR JUST 1 TEASPOON IF YOU ARE NOT A ‘MOMME FANATIC’)
2 TBSP. SUGAR
1 TSP. SALT
1 EGG, WHISKED TOGETHER
Stir the yeast out into the water and add the slightly cooled, melted butter.
Mix flour, cardamom, sugar and salt together and fold it in the liquid.
Knead the dough well on a lightly floured table for a smooth and supple mass.
Put the dough back in the bowl, cover with a tea towel and let it rise for 1 hour.
Knead the dough again on the table and divide it into 2 balls, each of which is divided into 4 balls, which again is divided into 4 until you have 32 balls in total.
Form and shape the bun and distribute them on two baking sheets lined with baking paper, let them proof for 20 minutes.
Preheat the oven to 200 degrees celsius.
Brush the buns with egg wash and bake for 20-25 min.
The dough can also be made cold-risen.
Use only 15 g of yeast in cold liquid and cool the butter for a while, then follow the rest of the recipe.
Put the dough in the refrigerator overnight with a damp cloth over the bowl and then shape the dough into buns the next day, a final proofing is not necessary.