Laup are large, flat buns baked with rye flour and anise. They originate from Trøndelag in Central Norway. It is common to eat Laup for breakfast or lunch, and it tastes perfect with traditional Norwegian Brunost (brown cheese), raspberry jam and a hot cup of tea. They are similar to Scones, but Laup has a distinct taste because of the rye flour and anise.
Unfortunately, the story behind these delicious buns is unknown, but they are considered traditional pastry from Trøndelag.
Laup definitely tastes best fresh from the oven, but can be frozen.
Traditional Laup from Trøndelag (20 buns)
3.5 oz. (100 g) butter
3 cups (7 dl) milk
2.8 oz. (80 g) yeast
30 oz. (850 g) all purpose flour
11.5 oz. (325 g) rye flour
5.3 oz. (150 g) sugar
1 teaspoon salt
1 teaspoon ground anise
1 egg for brushing
Preheat oven to 225 degrees Celsius/440 degrees Fahrenheit.
Melt the butter in a saucepan. Add the milk and let it cool until it is finger warm. Crumble the yeast in a small bowl, add the milk and stir until the yeast has dissolved .
Mix the dry ingredients in a bowl. Do not add all the flour at once. Pour the yeast mix into the bowl. Knead into a firm dough. Cover the bowl with a cloth or plastic wrap and let it rise until double size, approx. 45 minutes.
Roll out the dough on a lightly floured surface. Split it in half, and divide the two pieces into 10 equal pieces, and form into round balls. Flatten each dough ball gently into a bun. Cover with a cloth and let rise until doubled, about 20 to 30 minutes.
Gently beat the egg and brush it over the Laup before baking it for 12-15 minutes. Let them cool slightly before serving.
Text by: Anette Broteng Christiansen, ThorNews
Recipe and photo by Fru Timian