These buttermilk bun is my take on the traditional teboller/buns you can buy a baker's shops in Denmark. They are sweet and soft, and pairs perfect with a cup of hot chocolate on a cold and windy fall afternoon. Normally you can buy them with or without raisins or chocolate chips.
- 200 ml water, finger-warm
- 40 g live yeast (or 3 teaspoons dry yeast)
- 4 tablespoons sugar
- 1 egg
- 1 teaspoon salt
- 100 ml buttermilk
- 525 g all-purpose flour
- 50 g butter, room-temperature
- 1 handful raisins or chocolate chips (optional)
- egg-wash, here a beaten egg
- nuts & raw sugar (optional)
In the bowl of the stand mixer, dissolve the yeast and sugar in the water. Add milk, flour, salt, egg and knead the dough for 5-8 minutes on medium, (8-10 minutes if kneaded by hand), until smooth and elastic. Add the butter a little at a time (and raisins or chocolate chips), and mix until fully incorporated.
Let the dough rise for about 30 minutes until doubled in size.
Line a baking sheet with parchment paper. Using dough scraper, divide dough into 12-15 equal parts. Gently roll each into a ball and arrange 2 to 3 inches apart on baking sheet. Cover loosely with a clean kitchen towel and let buns rise in a warm place for about 45 minutes.
Preheat oven to 400℉ (200℃).
Brush the on top of buns, sprinkle with toppings. Bake the buns for 8-12 minutes until deep golden brown. Transfer to a rack to cool completely.