Breakfast Buns are such a huge part of Danish Breakfast.Everyone has their favourite topping. Mine are the poppyseed ones, despite the poppy seeds always appearing everywhere for days afterwards!
500g strong white bread flour
10g olive Oil
25g fresh yeast
Seeds or nuts for topping
One beaten egg for glazing
Using a stand mixer, pour the milk into the bowl and add the fresh yeast. Stir it with a whisk so that its fully dissolved. If you are using dried yeast, it's two sachets of 7g each. Dissolve the sachets into the milk and leave it covered with clingfilm for 15 minutes.
Now add the sugar to the milk and yeast. In a separate bowl weigh out the flour and add the salt. Add the olive oil to the milk mixture and then the dry ingredients. Mix on a low speed for 5 minutes, and then push it up to medium and mix for another 8 minutes. This dough is very sticky and you will know when the gluten has developed, when the bowl is clean and the dough has come away from the sides.
Remove from the mixer, and on a clean surface shape into a ball and place in a clan bowl with clingfilm and a tea towel. Leave it till it has doubled in size, this is usually an hour.
Now take the dough out of the bowl and weigh it. You should have between 800g to 900g. If you have close to 800g divide the dough into 12x70g buns; and if you have a large amount then make 12x75g buns.
Roll the buns using the hand cupping method, so that each ball feels tight. Leave them covered on your baking tray for an hour, covered with a tea towel.
After the hour they should feel lighter when prodded by your finger. Brush with the beaten eggs and sprinkle with your preferred seed or nut.
Bake in the oven at 180c/350f or Gas4 for around 8 to 10 minutes. Depending on your oven, so check at around 7 minutes and make a judgement.