Pear buns with hazelnuts

  • 10 hours and 25 minutes
  • 8 buns
Rated 4.5 out of 5


  • 10 g yeast
  • 4 dl cold water
  • 2 bulbs
  • 1 tbsp. Jakobsens Acacia Honey
  • 1 tsp. cardamom
  • 1.5 tsp. flake salt
  • 70 g hazelnuts
  • 300 g wheat flour
  • 100 g graham flour
  • 140 g Jakobsens Coarse Rolled Oatmeal
  • 1 dl yoghurt
  • 50 g hazelnut flakes


1. Dissolve the yeast in cold water.

2. Grate the pears coarsely on a grater and squeeze out the liquid.

3. Add the grated pear to the water with the honey, cardamom and salt. Stir together.

4. Add the remaining ingredients and mix well to form a dough. The dough is not firm, but a bit mushy.

5. Cover the bowl with film and chill the dough overnight - or at least for 10 hours.

6. Turn on the oven to 200 degrees convection.

7. Turn the dough out onto a floured board and use a dough cutter to cut/shape a total of 8 large buns.

8. Transfer the buns to a baking tray lined with baking paper. Sprinkle with hazelnut flakes and bake the buns for about 15 minutes. They should be golden and hollow on the bottom when tapped.

9. Keep an eye on the buns during baking.

10. Leave the buns to cool on a baking tray.


Taste the natural

We have a wide range of products including honeys, syrups, porridges and toppings - all developed with natural flavours in mind. All our products are either organic or free from artificial flavours, colours, sweeteners and preservatives.

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