Are you looking for an easy homemade sweet buns recipe? Danish Yeast Buns made with a buttery cardamom dough, walnuts, cranberries, and raisins have just a touch of sweetness. They are incredibly easy to make, and you’ll be happy you did.
P I N THIS RECIPE FOR LATER!
There’s nothing quite like the smell of homemade buns baking in the oven encompassing the kitchen, making you anticipate the first bite. I have yet to meet a person who can resist warm buns.
Take a brisk walk in the wintry air, then return to a warm house and enjoy freshly baked buns and hot chocolate. The quintessential hygge moment!
Why you will love Danish yeast buns:
Bread is an absolute staple in European cuisine. While there are little bakeries on every corner, nothing beats the taste of home-baked bread and pastries.
These Danish-style buns are bread-like in texture, almost like dinner rolls but slightly sweet. A hint of cardamom marries well with the nuts and dried fruit, and it doesn’t overwhelm at all. I think I’ll add some chocolate chips the next time!
What ingredients do I need to bake Danish yeast rolls?
You will need:
WHAT IS A DIFFERENCE BETWEEN DIFFERENT TYPES OF YEAST?
Wondering how to use different types of yeast? Check out this post that explains it all!
How to make walnut cranberry and raisin buns?
Don’t be swayed by the time it takes for these buns to rise; these are super easy to make.
*Details and the printable recipe are available at the bottom of this post.
- Make the dough – Combine the yeast, milk, butter, and eggs. Mix in the dry ingredients and knead (with a stand mixer or by hand) until smooth. Cover and let rise for 1-2 hours.
- Shape the buns – Knead the dough gently again then shape into buns. Place on a baking sheet, cover, and let rise for 30 minutes.
- Bake – Brush the buns with a beaten egg and bake until golden. Enjoy!
How to serve these pastries from Denmark?
They are fantastic with morning tea or coffee, served warm with butter or as an afternoon snack with hot chocolate and a smear of your favorite jam.
Enjoy the buns toasted the next day.
Tips for making perfect yeast rolls Danish-style:
- Keep the bowl with the dough near (not on) a heat source to speed up the rising process.
- Measure out all the ingredients before you get started as this recipe comes together super fast.
- The milk is what activates the yeast. You don’t want it too hot, or it’ll kill the yeast (it’s recommended somewhere between 100-110F). You can warm it in the microwave in a glass measuring cup and then use this thermometer to check the temperature. Or stick your finger in it like I do to check if it’s warm enough (baby bottle warm).
- Making the rolls the same size ensures an even baking time. You can eyeball it or pat the dough into a rectangle about 8 x 12 inches. Cut into 4 strips and then cut those strips into 6 squares for a total of 24 rolls. You can use a kitchen scale to weigh them too.
- When rolling the dough into balls, pull the “seams” down to the bottom and twist it, so it’s nice and smooth on top.
- Check the rolls at 15 minutes. If they are starting to darken beyond what you prefer, put a piece of foil over the top. Always check a center roll for doneness and then tent with foil if they need a few more minutes. Just keep a close watch on them.
- You can brush the hot buns with butter – this is what gives their top that irresistible golden sheen.
- You can toast the nuts before adding them to the dough. To toast the nuts, preheat your oven at 400 Fahrenheit. Place them on a baking sheet and toast for 10 minutes.
- Instead of walnuts, you can use hazelnuts or sunflower seeds.
- The buns are only slightly sweet. If you prefer them sweeter, add another tablespoon of sugar.
Can you freeze these buns?
You can wrap cooled buns in foil and place in an airtight freezer bag and freeze for up to 2 weeks. Thaw the buns at room temperature.
If desired, you can warm them up in foil in a 350 degree Fahrenheit oven for about 10 minutes.
NOTE: For your shopping convenience, this post contains affiliate links.
ESSENTIALS
for Danish Yeast Buns with Walnuts, Cranberries, and Raisins
If you make these Danish Yeast Buns, be sure to leave a comment and or give this recipe a rating!
I love to hear from you and I always respond to each and every comment. And of course, if you are…
MAKING THIS RECIPE OR OTHERS?
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I can’t wait to see your spin on it! Scrolling through the photos of recipes you tried is my favorite!
More pastries to try:
PARMESAN AND SESAME BUTTERMILK BISCUITS
Danish Walnut-Cranberry-Raisins Yeast Rolls
Equipment
- stand mixer
- spatula
- baking pan
Ingredients
- 1 package quick-rising dry yeast 2 1/2 teaspoons - 21g
- 1 1/2 cups lukewarm whole milk
- 7 tablespoons butter softened
- 2 eggs divided
- 4 1/2 cups all-purpose flour
- 1 tablespoon light brown sugar
- 1 1/2 teaspoons salt
- 2 teaspoons cardamom
- 1 cup raisins
- 1 cup dried cranberries
- 1 cup chopped walnuts
- Cooking spray
Instructions
- In the bowl of a stand mixer, add the 2 1/2 teaspoons yeast and 1 1/2 cup lukewarm milk. Stir to dissolve, then mix in 7 tablespoons softened butter and one egg.
- In another bowl, combine the 4 1/2 cup flour, 1 tablespoon brown sugar, 1 1/2 teaspoon salt, 2 teaspoons cardamom, 1 cup dried cranberries, 1 cup raisins, and 1 cup chopped walnuts.
- Add the dry ingredients to the milk mixture and give it a good stir with a spatula or a wooden spoon to combine.
- Attach the dough hook and turn the mixer on to the lowest speed. Mix until flour is incorporated, scraping down the sides of the bowl as necessary.
- Increase speed to medium and beat for 2 minutes or until a ball of dough is formed. Alternatively, knead the dough by hand on a floured surface.
- Mix the dough on low speed until smooth, elastic, and slightly tacky, adding more flour by the tablespoonfuls if needed, about 4 minutes.
- Transfer the dough to a floured surface and knead for about 2 minutes, then return to the bowl, cover with cling film sprayed with cooking spray and leave to rise for 1-2 hours or until its volume has doubled.
- Place the risen dough on a floured surface and knead gently again, then form it into 24 smooth, round buns. Place them on prepared baking sheets lined with parchment paper or Silpat. Cover with kitchen towels and leave to rise for 30 minutes longer.
- Preheat the oven to 400 degrees Fahrenheit.
- Brush the risen buns with a beaten egg and sprinkle with raw sugar if desired. Bake for 20-25 minutes until golden and slightly firm to the touch. Cool completely on a wire rack.
Notes
- Keep the bowl with the dough near (not on) a heat source to speed up the rising process.
- Measure out all the ingredients before you get started as this recipe comes together super fast.
- The milk is what activates the yeast. You don't want it too hot, or it'll kill the yeast (it's recommended somewhere between 100-110F). You can warm it in the microwave in a glass measuring cup and then use this thermometer to check the temperature. Or stick your finger in it like I do to check if it's warm enough (baby bottle warm).
- Making the rolls the same size ensures an even baking time. You can eyeball it or pat the dough into a rectangle about 8 x 12 inches. Cut into 4 strips and then cut those strips into 6 squares for a total of 24 rolls. You can use a kitchen scale to weigh them too.
- When rolling the dough into balls, pull the "seams" down to the bottom and twist it, so it's nice and smooth on top.
- Check the rolls at 15 minutes. If they are starting to darken beyond what you prefer, put a piece of foil over the top. Always check a center roll for doneness and then tent with foil if they need a few more minutes. Just keep a close watch on them.
- You can brush the hot buns with butter - this is what gives their top that irresistible golden sheen.
- You can toast the nuts before adding them to the dough. To toast the nuts, preheat your oven at 400 Fahrenheit. Place them on a baking sheet and toast for 10 minutes.
- Instead of walnuts, you can use hazelnuts or sunflower seeds.
- The buns are only slightly sweet. If you prefer them sweeter, add another tablespoon of sugar.
Nutrition
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Great Recipe
Thank you! Glad you like it 🙂
Well done Jas! Your buns would surely please anyone here in Scandinavia. Your Danish yeast rolls remind me of a bun that I reach first for at a Danish breakfast. On my list to make. Thanks for sharing.
Thank you, Ron! I was expecting them to be much sweeter, but I’m not mad that they aren’t. 🙂 Perfect for breakfast or a snack. Thanks for stopping in!