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Soft buns with Dumle – a recipe for soft buns with Dumle caramel.
Bun dough (makes about 15)
400 ml water, tepid
50 g yeast
1 tsp. cardamom
100 g sugar
75 g butter, melted
1/2 tsp. salt
Ca. 850-900 g all-purpose flour
1 egg yolk and 3 tbsp. whole milk whisked together for an egg wash
30 Dumle caramels
Put the water in a mixing bowl and dissolve the yeast in it. Add the cardamom, sugar and 100 g of flour and the eggs. Knead it all together. Now add a little more flour, butter and salt. Knead well and add the rest of the flour a little at a time. Knead the dough until it is elastic and glossy but still sticky. The dough needs to be sticky, so don’t add too much flour. Leave the dough to rise in a warm place, with cling film and a dish towel over the bowl. The dough will raise a lot. it should rise 3 times double the size and it will take 60-90 minutes depending on how warm it is.
When the dough has risen, heat the oven to 200 C convection.
Divide the dough into about 15 equally sized buns, shape each bun around 2 Dumle caramels. The roll the buns. Place them on a baking sheet/square cake tin lined with baking paper. If the dough is too sticky, oil your hands and the counter a little with olive oil, so the dough doesn’t stick. Let the buns rise to double their size. Brush the buns with the egg wash and bake the buns for 15-18 minutes. The buns should be golden on top, but keep an eye on them as ovens vary. Let the buns cool. Serve immediately. Enjoy!