Soft buns with Dumle - Frederikke Wærens
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Soft buns with Dumle

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Soft buns with Dumle – a recipe for soft buns with Dumle caramel.

Soft buns with Dumle

Recipe for 8-10 persons
Prep 1 hr
Cook 1 hr 30 mins
Total 2 hrs 30 mins


Bun dough (makes about 15)


Bun dough

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!


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