Birthday buns with Agrain® 04 Maskmel Whisky

Preparation time:

11/2 hours (not including cooling time)

Skill level:



12 - 16 buns depending on how big you make them


210 g wheat flour

40 g Agrain® 04 Maskmel Whisky

1/2 teaspoon salt

75g melted butter

11/4 dl mini milk

30g yeast

1 egg

1 tbsp sugar

Possibly 1/2 dl raisins (not in declaration)

Here's how

Mix the flour and salt. Heat the milk and melt the butter in it (do not cook). (now raisins can be added if you wish). Crumble the yeast in the milk-butter mixture. Whisk the eggs and sugar well together in its own bowl. Mix everything and knead the dough In a bowl/dish until it is glossy and firm, but still moist to the touch.

The humidity in the dough may vary. If the dough feels too wet then add a little more Agrain® 04 maskmeal (Whisky) or wheat flour. Be aware that due to the high fiber and protein level in mesh flour which affects raising ability we recommend keeping the mesh flour at a maximum of 15% of the flour weight.

Cover the dough with a damp tea towel and leave to have a warm place for about 40 minutes. Then shape the dough into buns, which are set to retalirate under a tea towel you sprinkle with water. The buns should raise about 20 min.

They are then baked at 200-225C for about 15 minutes.

Nutritional content

Energy, KJ
Energy, kcal
Fat, g
- of which saturated fatty acids, g,
Carbohydrate, g
- of which sugars, g,
Dietary fibre, g
Protein, g
Salt, g

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04 Agrain Super Grain Flour - Whisky