Small buns of bun dough are set close together on a tray, risen, cut with a cross, brushed with egg, sprinkled with currants and baked in a moderate oven. From Erken's Stor kokebok (1949), p. 625.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 625 (falt i det fri)
The recipe refers to «the same bun dough» as the preceding recipe, Hveteboller I, and so depends on it.
Shape and rise
Make small buns from the same bun dough. Place them close together on a greased tray and let them rise for 15 minutes.
Cut and brush
Cut a deep cross in the top of each bun with a pointed knife. Brush with egg and sprinkle with currants. Let rise another 15 minutes.
Bake and separate
Bake in a not-too-hot oven. Pull the buns apart when cold or when they are to be used.
Quantities are unchanged. The dough is not repeated here because the text refers to the previous recipe; oven temperature is given only as «not too hot an oven».
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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