Ingredient: soft butter
Bowl of coconut shortbread and a clementine

Coconut shortbread

Fedtebrød

“Fedtebrød” is a regional dish from southern Jutland. They are coconut shortbread with a frosting made with rum essence. They are crispy and crunchy and delicious. In our house they are among the most priced of the Christmas cookies – the hubby is nuts for them.

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Birthday buns

Light and fluffy birthday buns.

Print Recipe
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
Passive Time 30 minutes
Servings
buns
Ingredients
Course Baked Goods, Buns
Cuisine Danish
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
buns
Ingredients
Instructions
  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