A staple in Danish breakfast is Rundstykker. I love the “air’yness” of the bread with either just butter (“tandsmør”) or my homemade strawberry marmalade (jam).
I’ve always wanted to try to make them and I read quite a few online recipes and stole a bit from each of them, and since I can’t find fresh yeast I was forced to use the dried version (non-rapid).
25g fresh yeast (~10g dry)
2 tsp Sugar
2tbsp Olive Oil
400g AP Flour
1 tsp Salt
I used a stand mixer, you can do this by hand as well.,Add yeast, sugar and water to a mixing bowl and stir until the yeast is somewhat dissolved, then add the oil and most of the flour. For this recipe I needed a little more flour, just add flour until the dough lets go of the bowl. Then add the salt and let it knead for a few minutes on low.,The dough will be a little sticky, so flour your fingers. Knead it for a few minutes by hand, and make 12 rolls that you either roll tightly between your hands or tighten up by ‘tucking’ the doe inside itself. I’m sure there’s a real term for it, but don’t know what it is.
Place them on a parchment paper covered sheet pan and let them raise in a non-cold place (difficult in air conditioned housing) with a “moist” towel on top for one hour. Once done, use an egg-wash and sprinkle with poppy-seeds (birkes) liberally. Bake for 12 to 15 minutes in a pre-heated oven at 410 degrees F, until they’re the color you prefer.
Serve with a good butter.