The best bun dough recipe

This bun dough recipe is perfect for those who want baking to be as easy as possible. The dough rises overnight, so you only need to do a few preparations the day before – and the next morning, you can enjoy fresh, soft buns straight from the oven! The slow rise makes the buns wonderfully light and delicious. This recipe is also perfect for making semla buns, as the dough is not too sweet and has just the right soft texture.

Recipe

11 g dry yeast
5.5 dl whole milk
2.5 dl sugar
1 egg
3 tsp cardamom
1 tsp salt
15 dl all-purpose flour
200 g butter

For brushing
1 egg

For topping
Pearl sugar

Use a large enough bowl for the dough. Dissolve the yeast in lukewarm milk (about 42°C). Add the sugar, egg, salt, and cardamom. Gradually mix in the flour and softened butter, alternating between them, until the dough starts to pull away from your hands and the sides of the bowl. Cover the bowl with plastic wrap and a kitchen towel. Place it in the fridge overnight (8-12 hours). A large bowl will prevent the dough from overflowing as it rises.

The next morning, knead the dough on a floured surface until it becomes more elastic. Shape the dough into buns of your choice and place them on a baking sheet lined with parchment paper. Cover with a kitchen towel and let rise in a 50°C (122°F) oven for about 30-50 minutes.

Remove the baking sheet from the oven and preheat the oven to 225°C. Brush the buns with the beaten egg and sprinkle pearl sugar on top. Bake in the hot oven for about 12 minutes, or until they turn beautifully golden brown.

Enjoy fresh, soft buns straight from the oven!