Danish Oatmeal Buns – Kajeboller


(Norsk oppskrift finner du ved å klikke på linken: Danske Kajeboller)

Normally it is the parents that makes and packs the lunch for their schoolkids… In our house, it is not only the other way around, but we take it as far as the Kid buys lunch at school and brings it home to his mom!

I guess this requires a lil explanation… We are Expats, living in Demark and the Kid attends Danish school. He can bring his lunch from home, or he can buy food in the school cafeteria where he has several choices to choose from – one of them being what is called “Kajebolle”. The Kid has praised the Kajebolle for so long that I finally asked him to buy one and bring me so I could try it. I have never seen these in the store, and I wanted to try them. Of course, Expat’ing includes sampling the local foods, and OMG does the Danes have lots of great food!

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Back to the Kajebolle – you must try them; they are super good. And they are not even all that unhealthy. The oats and honey gives them a subtle sweetness and the cold rising gives a fab texture. No kneading required, just stir with a poon – and stick the dough in the fridge overnight.

They are extremely good with just butter, and that’s how they are served in the school cafeteria. (I have of course tested with cheese and jam too – which is lovely!)

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Watch this gooey, sticky dough transform into lovely crispy buns

Kajeboller (about 11 pieces)

  • 10 g yeast (or approx. 2 g dry yeast)
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 150 g oatmeal
  • 650 g plain flour
  • 700 ml cold water

Stir the yeast with the honey and salt, and add the cold water, oatmeal and flour. Give it a stir, the dough is loose so you can stir it with a spoon. Put on a lid or cling film and place the bowl with the dough in the fridge overnight.

Preheat the oven to 250 C.

Dip a tablespoon in cold water and scoop out pieces of dough and place on your baking tray. Dip the spoon in cold water before scooping out a new piece of dough to prevent it from sticking. The dough feels weird, but have no fear – it is supposed to be like this.

Sprits cold water on the buns right before you stick them in the oven, this makes the delicious crispy crust.

Bakes at 250 degrees for 15-20 minutes depending on size of the buns. Do not use the fan in the oven, and make sure the oven is holds the temperature before putting the buns in.

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Transformation

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5 comments on “Danish Oatmeal Buns – Kajeboller

  1. Pingback: Author Interview – Anna Kopp – Rise of the Chosen (The Lifeblood Series) | toofulltowrite (I've started so I'll finish)

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