Best birthday buns ever


No kidding – these are the best birthday buns I have ever made, so give them a try. You can ice them with a mix of icing sugar and water and dip them in coconut flakes. If you do not frost them, you cut them and eat them with butter, cheese or jam.

A traditional danish birthday party is held in the afternoon. One serves coffee or hot chocolate with a layered cake, birthday buns and small danish cookies.

Birthday buns

Light and fluffy birthday buns with frosting a coconut toping
Course Baked Goods, Buns
Cuisine Danish
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings 20 buns


  • 50 grams yeast
  • 200 milliliters milk
  • 2 eggs - large or medium
  • 1 teaspoon sugar or honey
  • 1 teaspoon fine salt
  • 1/2 teaspoon cardamom optional
  • 500 grams flour evt. pizza flour or high protein flour
  • 125 grams soft butter
  • a bit of oil for the bowl and dough


  1. Dissolve the yeast in cold milk.
  2. Whisk in the eggs and add sugar and cardamom
  3. Add about half the flour. Stir it thoroughly to activate the yeast and add salt
  4. Add butter and kneed in enough flour to stop the dough from sticking to the table.
  5. Add 1 table spoon of oil into a bowl. Turn the dough around in the bowl to coat it in oil. Cover the bowl and let it rest till it has doubled in size (about 40-60 min)
  6. Flour the table top and pour the dough out on it. Knead it lightly.
  7. Divide the dough in 4. Roll each piece into a sausage and divide each into 5 pieces. So you end up with 20 buns.
  8. Shape each piece into a bun
  9. Rest the buns again on baking trays until the double in size - that takes about half an hour. Brush them with egg or water.
  10. While they rest - turn on the oven at 220 C / 430 F
  11. Place the buns in the lower part of the oven. Splash in 2 dl of cold water into the hot oven: this will create steam.
  12. Close the oven quickly and bake them for 10 minutes.
  13. Turn the oven down to 200 C / 400 F and make them till they are finished (a few more minutes)

Recipe Notes

Source: Politikens Store Bagebog by Anne Majgaard


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