Billion black seeds on the table

POPULAR DANISH – Ryndstykker

Boppy buns for breakfast

Boppy buns for breakfast

I love baking, especially working out the dough with my hands and waiting until it rises and forms into beautiful little loafs. Real crafted work. Lately, I have been putting a lot of effort into the recipe, to find out the best combination of ingredients for the best outcome.


 The story about this recipe starts a year ago when I moved to Denmark. Food, cooking, bread, etc. many things were different at my new home. I had to change my habits and get used to new and exciting changes. Breakfast was one of them. I always wake up hungry, so I could say that breakfast IS for me the most important meal of the day.

When I moved here my boyfriend showed me the local bakery, where we were shopping for bread once or twice a week. But in the weekend time Dennis would go to the bakery in the morning to buy special buns he really loved. It turned out to always be the same once, traditional Danish round buns (which would be a rough translation from the original Danish name), called Rundstykker. To surprise my boyfriend with the fresh baked buns he loves I decided to try and bake them myself. The particular once he was buying were topped with poppy seeds and called Håndværkere, which translates to craftsmen. So I decided to name them Poppy buns. No doubt everyone loves these crispy on the outsides and soft in the insides buns.Topping?! Well, at the beginning I really loved to eat raspberry marmalade. It is also very common and often on the Danish tables. A big jar would disappear really fast in our home. But after eating so much of it I needed a change, so I discovered other toppings that go well with Poppy buns too.

After risingLittle cuts of dough (65 g)

We have almost abandoned visits to the bakery, ok not completely, as they have some other tasty sweets. I am baking Poppy buns at least twice a week. I usually make couple of them, and freeze them for 3-5 days. We take them out of the freezer the night before and then we heat them in the oven just before eating for about 5 min. Now we have warm and tasty bread every morning.



Makes9 buns

Preparation: 45 min Resting: 1 h 15 min Total: 2 h



  • 350 g all-purpose flour
  • 0.5 tsp salt
  • 20 g fresh yeast
  • 100 g milk
  • 145 g water
  • 25 g butter
  • 0.5 tsp sugar


  • egg yolk


  • poppy seeds


Measure the flour and mix them in a bowl together with the salt.
  • 350 g all-purpose flour
  • 0.5 tsp salt


On the other side mix the yeast and sugar with the lukewarm milk. Stir until yeast dissolves.
  • 20 g fresh yeast
  • 100 g milk
  • 0.5 tsp sugar


Melt the butter.
  • 25 g butter


Add the yeast mixture and butter that has cooled to the first bowl with flour. Add water. Mix until well combined. The dough should stay wet. Take the dough out of bowl and work the dough (lift it up the board, and trap some air inside – I am going to make a post about this amazing method).
  • 145 g vode


Put the dough back in the clean bowl and cover with dump tea towel. Now it’s time to rise the dough. Set aside on the warm place for 30 min, until it doubles in size.


Turn the dough out of the bowl, helping it lightly on the sides, without pulling it.


Divide the dough into 9 pieces and shape them into balls. Place the balls onto oven tray covered with the parchment paper.


Divide egg yolk, beat it up, and brush the buns. Sometimes I also use milk. Spread some poppy seeds on top of the buns. Using a very sharp knife or blade cut the cross on top of the buns.
  • egg yolk
  • poppy seeds


Cover the buns with the dumped tea towel and let it rest for 30 min more.


Bake the buns at 200°C for 8 min.
Poppy buns with raspberry jam ... perfect match!

Poppy buns with raspberry jam … perfect match!

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