Master recipe: soft bun dough (Bløde boller) from Scandinavian from Scratch: A Love Letter to the Baking of Denmark, Norway, and Sweden (page 110) by Nichole Accettola

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Start recipe a day ahead.

  • k.a.g on May 25, 2025

    The method felt quite fiddly to me, but it worked perfectly, so I can’t complain! Make sure your butter is really quite soft, so it incorporates easily.

  • Pandan on April 12, 2024

    Perfect soft dough! I made it just preparing the tangzhong and then adding everything at once to the dough program of my breadmaker. Turned out perfect!

  • stef on February 18, 2024

    This dough was such a pleasure to work with. Made some caradmom buns. Anxious to bake many of the other recipes using this dough.

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