Danish Morning Buns (Savory)

my Copenhagen breakfast of dreams

i visited Copenhagen on a solo trip for my birthday last winter and it was the first time i tried a danish morning with cheese and butter. i sat in a cafe after swimming in the harbor and i just knew it would be one of those foods that lived in my memory forever.

there’s nothing like it and not many recipes online so i wanted to create one for you all. this is a simple and nourishing savory morning bun - it’s soft and pairs perfectly with a huge slab of butter, french cheese and even some jam. in CPH, when you order a breakfast plate, it also comes with a jammy egg, which is how i like to have it at home. it’s the only way i want to eat breakfast for the rest of forever.

Copenhagen Travel Guide 🇩🇰🥨🦢

i am so grateful to Richard Hart (of Hart Bageri in CPH) for advising me on this recipe (truly a fangirl moment), and for giving me some intel from his newest book Richard Hart Bread. def recommend preordering if you haven’t already.

lets talk about the sourdough of it all: imo, this is an easier version of making a large sourdough loaf. much less time intensive and wayyy less technical! if you haven’t made sourdough bread before, you can still TOTALLY do this. i’ve included step by step pictures below and as it goes with bread: it’s all trial and error + practice makes perfect. i’ve tested these buns 6 different ways and each time they’ve come out perfectly edible and better than the last!

if you don’t have sourdough starter you have two options:

— option 1: get some from a friend or your local bakery and learn how to feed it

— option 2: i’ve also included a non-sourdough morning bun recipe that works really well and tastes wonderful!

Savory Danish Morning Buns

(step by step pictures, full recipe, and grocery list below)

ingredients (makes 6 individual buns)

• 110g All Purpose Flour