Food, friends, and the art of hygge.

Soft, Everyday Breakfast Buns

I have always loved a good homemade bun. Fresh from the oven, still warm to the touch, or later, gently reheated or lightly toasted. They are simple, comforting, and endlessly delicious.

When visiting my maternal grandparents’ house growing up, my grandmother would wake up at four or five in the morning to bake. As a child, there was no better way to wake up than to the smell of warm buns filling the house. It is still my favorite morning smell – well, that and freshly brewed coffee!

My grandmother would set a few buns on the radiator to keep them warm for me, a small gesture that has stayed with me all these years. I still think of her whenever I bake them. They’re perfect on their own, or sliced open with a bit of butter, cheese, or jam.

Recipe:

350g water

14g instant yeast (typically 2 packs)

2 eggs (1 for the dough and 1 for egg washing)

600g all-purpose flour

40g sugar

2 tsp salt

1 tsp cardemom

70g butter – softened and cut into smaller pieces

Directions:

1. Wet ingredients: Mix 350g water with 1 egg in a mixing bowl
2. Dry ingredients: In a separate mixing bowl, combine 600g flour, 14g instant yeast, 40g sugar, 2 tsp salt, and 1 tsp cardamom.
3. Add your mixed dry ingredients to the bowl with water and egg a little at a time and mix well. If your dough feels too dry you can add a little more water.
4. Add the butter – again a little at a time and mix well until incorporated.
5. Once the dough is mixed, add it to a lightly floured table and stretch and fold the dough by taking the ends and folding them under the dough ball. You don’t want to knead it but want to stretch the dough and ensure it has a nice smooth surface.
6. Add the dough to a new bowl, cover with a clean kitchen towel and let it rest for about 15 minutes.
7. Once the dough is done resting, divide it into about 18 equal portions (about 60g each). Form them into small buns and place them on a baking sheet. Make sure you leave space around each bun as they will expand. I always use parchment paper to make sure they don’t stick to my sheet pan. Depending on the size of your sheet pan you might need two.
8. Let them rest for another 30 minutes
9. Give the buns an egg wash by beating one egg lightly with a fork and brushing the mix onto each bun. Make sure you get both the tops and sides of each one. You can add a few salt flakes or some sesame seeds on top of each one if you would like.
10. Bake at 400F for about 12-15 minutes. They are done when they look golden.