Follow these steps for perfect results
Active Dry Yeast
Warm Water
Warm Milk
Sugar
Salt
Eggs
Butter
melted
Light Rye Flour
Dark Rye Flour
All Purpose Flour
Cold Butter
unsalted, sliced
Butter
softened
Egg
beaten
Coarse Salt
Caraway Seeds
Dissolve yeast in warm water in a medium bowl.
Add milk, sugar, and salt to the yeast mixture. Let stand for 5 minutes until foamy.
Beat in eggs, melted butter, and 1 cup of rye flour.
Combine remaining rye flour and all-purpose flour in a large bowl.
Slice cold butter into the flour mixture.
Cut butter into flour until dough resembles pea-sized pieces.
Pour yeast mixture over the flour mixture.
Fold the mixtures together until the flour is just moistened.
Cover the bowl and refrigerate for at least 4 hours, or up to 2 days.
Turn dough out onto a lightly floured board.
Gently knead to expel air bubbles.
Divide the dough into four parts.
Shape one part at a time, keeping the remaining dough covered in the refrigerator.
Roll the dough out to a 16-inch circle.
Spread 1 tablespoon of softened butter over the surface of the circle.
Fold the circle into thirds, overlapping the sides across the center to form a rectangle.
Roll out the strip to about 25 inches and fold it into thirds again.
Roll out the folded dough to a 16-inch square.
Spread 1 tablespoon of softened butter over the surface of the square and roll the dough up tightly in a jelly-roll fashion.
Flatten the roll slightly with the palms of your hands.
Cut the roll into eight equal pieces.
Place the pieces upright on a greased baking sheet with the seam-side down and cut edges facing the sides.
Repeat with the remaining dough.
Let rise in a warm place until doubled in size, about 2 hours.
Preheat oven to 400F.
Brush the buns with beaten egg, and sprinkle with coarse salt and caraway seeds.
Bake for 14 to 15 minutes, until golden and crispy.
Remove from oven and cool on racks.
Serve warm or cooled.
Expert advice for the best results
For a richer flavor, use brown butter.
Add a touch of honey or maple syrup for sweetness.
Experiment with different seeds or spices for the topping.
Everything you need to know before you start
15 minutes
Dough can be made ahead and refrigerated for up to 2 days.
Serve on a platter or in a basket lined with a cloth napkin.
Serve warm with butter and jam.
Pair with coffee or tea.
Strong and robust flavor
Earl Grey
Discover the story behind this recipe
Traditional Danish pastry
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