Spiral buns
12 servings
60 minutes
Spiral buns are a Danish baking wonder that combines the tenderness and lightness of the dough with a hint of sweetness and buttery aroma. This recipe comes from Denmark, where baking traditions hold an important place in culinary culture. The spiral shape gives the buns special appeal and makes them perfect for breakfasts or cozy tea times. The taste of the buns is soft, with a delicate hint of milk and butter, while the golden crust adds to their appetizing nature. They pair wonderfully with jam, honey, or simply hot coffee. This versatile pastry can be served as a standalone dessert or as an addition to a main dish, delighting loved ones with the warm aroma of fresh baking.
1
Melt butter with milk in a saucepan.
- Butter: 40 g
- Milk: 225 ml
2
Mix flour, yeast, sugar, and salt in a bowl.
- Wheat flour: 450 g
- Dry yeast: 7 g
- Sugar: 2 tablespoons
- Salt: 1.5 teaspoon
3
Gradually pour the contents of the bowl into the saucepan.
- Wheat flour: 450 g
- Dry yeast: 7 g
- Sugar: 2 tablespoons
- Salt: 1.5 teaspoon
4
Roll a ball from the dough.
5
Grease a bowl with butter or margarine, place the dough in, cover, and let it sit in a warm place for half an hour.
- Butter: 40 g
6
Cut the dough into 12 equal parts, roll each part into strips about 30 cm long, and wrap the strip in a spiral.
7
Beat the egg with 1 teaspoon of water, then brush the mixture over the bun.
- Chicken egg: 1 piece
8
Place on a greased baking sheet and bake until done at 190 degrees.
