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Writer's pictureRica Beck

Fødselsdagsboller- The Danish Birthday Buns




buns on a plate with danish flags

The first time I discovered and tasted this delightful bread was when I moved to Copenhagen in 2000. On my first birthday away from family and friends, my Danish husband surprised me with a traditional menu by baking this special treat. I was genuinely impressed by his skills and thoughtful gesture, especially since baking bread was not my cup of tea back then. I had a love-hate relationship with it; I adored eating bread but found the baking process too rigid. Yeast and I were definitely not best friends!


In Denmark, this bread is a staple in birthday celebrations. Traditionally, it's made plain, with raisins, or with chocolate chips. Danes enjoy it with a dollop of butter paired with strawberry or blueberry, an sometimes with "Skæreost" - Danish cheese slices, indeed an indulgent treat, often adorned with tiny flags to symbolize a special celebration. While the star of the show is usually the Layer Cake—or "Lagkage" in Danish, (which, impressively, my husband also made! :-), this bread comes in a close second as a must-have! I look forward to sharing my go-to Lagkage recipe in upcoming blog posts.


Inspired by a recipe from the beloved Danish award-winning and best-selling author Sif Orellana, I’ve adapted it over time to suit my preferences—and as an expat, I’ve often had to make adjustments based on what ingredients are available wherever I am. It’s become our go-to recipe not only for Birthday Buns but also for cinnamon rolls. I hope you and your loved ones enjoy this delightful treat as much as we do!


INGREDIENTS:


  • Dry Mix:

- 225 grams (1 ½ cups) bread flour

- 375 grams (3 cups) all-purpose flour

- 30 grams (2 ¼ tablespoons) instant dry yeast

- 60 grams (¼ cup + 1 tablespoon) sugar

- 1 ½ teaspoons cardamom

1 ½ teaspoons sea salt

  • Wet Ingredients:

- 450 grams (1 ¾ cups) whole milk

- 150 grams (⅔ cup) softened butter


  • Optional Add-ins:

- Raisins

- Chocolate chips

- Cranberries


  • For Cinnamon Rolls:

- 150 grams (⅔ cup) butter, soft

- 150 grams (¾ cup) brown sugar

- 9 tablespoons ground cinnamon



DIRECTIONS:


STEP 1. Prepare the Dry Mix

In a large mixing bowl, combine bread flour, all-purpose flour, instant yeast, sugar, cardamom, blend first, then and add sea salt (this is to avoid direct contact to the yeast)


STEP 2: Add the Wet Ingredients:

Gradually add the milk and softened butter to the dry mix while stirring until a dough begins to form.


STEP 3: Knead the Dough

Knead the dough with a dough hook or by hand on a floured surface until it achieves the "window pane effect." The dough should be smooth, stretchy, and able to be pulled into a thin, translucent sheet.


STEP 4: Shape the Dough

Divide the dough into 15-18 pieces. Add optional add-ins if desired (e.g., raisins, chocolate chips).

For regular buns, shape each piece into balls and place them on a baking sheet lined with parchment paper.

For cinnamon rolls, roll out the dough into a rectangle about 1-1.5 cm thick. Spread with butter, sprinkle with brown sugar and cinnamon, then roll up and cut to desired thickness.


STEP 5: Proof the Dough:

Cover the buns or rolls with a light, damp cloth or kitchen towel. Let them rise in a warm, draft-free place.for 45-minutes - 1 hour, until it has closely doubled in size.


STEP 6: Preheat the Oven:

Preheat your oven to 225°C (437°F).


STEP 7: Final Touches:

Brush the tops and sides of the buns/rolls with beaten egg for a glossy finish.


STEP 8: Bake

Bake in the preheated oven for 12-15 minutes for buns, or up to 20 minutes for larger buns, until golden brown and cooked through.


STEP 9: Serve

Serve warm and enjoy!


Tips for Faster Rise:

To speed up the rising process, place the covered buns in a warm (but turned off) oven with a bowl of boiled water. Check after 30-45 minutes.


Additional Variations:

Try using this dough for pretzels, pigs in a blanket, meat buns or dinner rolls.


Enjoy the endless possibilities!

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