A classic Norwegian bun recipe found on tine.no
Nothing tastes better than fresh yeast bakery. It does not have to be a special occasion, these buns can be enjoyed fresh any day or you can freeze them and serve them should you get unexpected guests. You get about 20 buns from this recipe.
25 g [0,9 oz] yeast
2½ dl [0,5 pt] milk, semi skimmed
75 g [2,7 oz] butter
½ dl [0,1 pt] sugar
¼ teaspoon salt
7 ½ dl [1,5 pt] flour
100 g [3,5 oz] refrigerated butter
2 tablespoons sugar
1 teaspoon of vanilla
Grated peel of 1 lemon
1 egg, whipped
 Crumble the yeast in the baking bowl. Melt the butter and pour in the milk. Warm to finger temperature, about 37° C / 98,5° F .
 Pour the liquid over the yeast and stir until it is dissolved. Add sugar and salt and so much flour that the dough is well gathered and no longer sticky.
 Set the dough at a warm place for about 30 minutes. Set the oven at 225° C / 435° F.
 Put the dough on the baking table and roll the dough into a sausage. Divide it into 20 pieces and form these into round buns. Place them on a baking sheet covered with baking paper. Let them raise under plastic wraps for about 30 minutes. Cut the butter into 20 small pieces.
 Mix sugar, vanilla and lemon peel. Make a deep depression with your fingers in the bunns and put a small piece of butter, the mixture of sugar, vanill and lemon peel and a raspberry into the depression.
 Brush with whipped egg and bake the buns in the middle of the oven for 7 – 9 minutes. Cool on a rack. Serve with icing sugar glazing.