8 Serves
59 Mins
In a large bowl, combine the flour, sugar, and yeast. Gradually add warm milk and eggs, mixing until a shaggy dough forms.
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Vitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
120 µg / 400 µgCalcium
83 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
122 mg / 1,250 mgPotassium
333 mg / 4,700 mgSodium
200 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
36 µg / 55 µgFiber
1 g / 28 gSugar
26 g / 50 gSaturated Fat
7 g / 20 gCholesterol
34 mg / 300 mgCaffeine
0 mgNet Carbs
59 gAlcohol
0 g
Knead the dough until smooth and elastic, then allow it to rise in a warm place until doubled in size.
Shape the dough into small oval buns and place them on a baking sheet to proof for an additional 10 minutes.
Bake the buns in a preheated oven until golden brown, then let them cool completely on a wire rack.
Slice the cooled buns halfway through and fill the center with freshly whipped heavy cream.
3
g50
g10
g
Danish