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Recipes with Agrain 04 Whiskey Mask flour

Christmas buns made with Agrain 04 Whiskey Mask flour

Spiced Christmas buns

Preparation time: 2.5 hours incl. rest and baking times

Skill Level: Easy

Quantity: 10 buns



  • 60 g butter at room temperature
  • 250 g lukewarm whole milk
  • 25 times
  • 1 egg
  • 12 g Dried cranberries
  • 350 g Wheat flour
  • 50 g 04 Whiskey Buttermilk
  • The juice from 1 orange Topping:
  • 1⁄2 orange peel
  • 1 teaspoon ground cardamom or
  • cardamom seeds
  • 1 teaspoon of salt
  • 60 g almonds


  • 20 g almonds
  • 2 tbsp cane sugar
  • 1⁄2 teaspoon cardamom
  • 1 egg for brushing


Start by taking the butter out of the fridge.

Toast the almonds - both those that will be in the dough and for the topping - on a pan for approx. 5 minutes on medium high heat.

Remove 20 g of the almonds and save them for the topping.

Mix and dissolve yeast and sugar in the lukewarm milk.

Then add eggs, orange juice, buttermilk, wheat flour, cardamom and salt.

Knead the dough - either in a mixer (on low speed) or by hand for 5 minutes, until the dough starts to come together and becomes smooth.

When the dough has come together, add the room-temperature butter, which is kneaded into the dough (on a stand mixer, this is done at medium-high speed) for a further 5 minutes.

When the dough is shiny and smooth, chop and add almonds and dried cranberries, which are kneaded into the dough.

Put a damp clean tea towel over the dough in the bowl and let it rise for 60 minutes at room temperature.

Turn the dough out onto a floured board and shape the dough into 10 equal portions and shape them into balls.

Put the buns on a baking sheet with baking paper. Cover them with a piece of baking paper and tea towel and let them rise for 45 minutes at room temperature.

Turn on the oven at 200 degrees fan.

Finely chop the almonds and mix with cane sugar and cardamom.

When the buns have risen, brush the buns with beaten egg and sprinkle the topping on.

The buns are baked for 12-15 minutes until they have acquired a good golden colour.

Cool the buns on a wire rack and enjoy them warm with a generous layer of butter.

Cardamom Twist made with Agrain 04 Whiskey Mask flour

Cardamom spins

Preparation time: 3 hours

Skill Level: Intermediate

Quantity: 8 pcs



  • 125 g cold whole milk
  • 20 g of sugar
  • 1/4 packet of yeast
  • 1 egg
  • 225 g wheat flour preferably manitoba or tipo 00
  • 25 g 04 Whiskey Buttermilk
  • 5 g crushed cardamom seeds (the whole cardamom seeds that you grind yourself give a completely different taste than ground cardamom!)
  • 5 g of salt
  • 30 g soft butter


  • 40 g soft butter
  • 55 g brown sugar
  • 5 g crushed cardamom seeds (remember to use whole cardamom seeds that you grind yourself)
  • 1 egg for brushing


  • 25 g of water
  • 15 g of sugar


Start by crushing the cardamom seeds in a mortar. Make sure to pound them well so that there are not too large pieces of cardamom seeds.

Stir the yeast and sugar into the milk until the yeast is dissolved.

Stir a beaten egg into the liquid.

Mix wheat flour, mascarpone flour and crushed cardamom seeds in a separate bowl.

Gradually add the flour mixture and start kneading the dough at low speed - on a stand mixer at speed 2 out of 3.

Knead the dough for a few minutes, then add salt.

Knead the dough for about 5 minutes until it is springy and smooth.

Finally, add the soft butter, a little at a time, while still kneading - knead briefly until the dough is uniform and smooth.

Pour the dough into a bowl and cover with a lid and leave to rise for about 45 minutes.

Make the remonce by mixing soft butter, brown sugar and crushed cardamom seeds until it is a uniform mass - set it aside on the kitchen counter.

When the dough has risen, sprinkle a worktop lightly with a little wheat flour (possibly the rest of your flour mixture if there is a little left over).

Roll out the dough into a large rectangle of approx. 15X30 cm.

Spread the remonce in a thin layer all over the dough.

Fold the dough over itself on the short side so that you have 3 layers that fold over each other. Roll the dough a little longer so that you have a rectangle of approx. 15*20 cm.

Cut thin strips of the dough (approx. 1.5 cm) - on the long side, so you have approx. 8 strips of the dough.

Spin your spinners:

  1. hold one end of the dough with your thumb and forefinger

  2. with the other hand, wrap the twine a few times around your thumb and forefinger.

  3. When there is an end of the strip of 4-5 cm left, you fold it over the spinning so that a ribbon goes over it.

  4. You fold the end under the bottom.

  5. If necessary, press the bottom slightly out on the sides of the spinner with your fingers, so that it has an "ear" on each side of the band that goes over.

Place your spinners on a baking sheet lined with baking paper and let them rise for about 30 minutes.

Meanwhile, turn on the oven at 200 degrees fan.

When the spinners have finished rising, the egg is beaten and the spinners are brushed with this.

Bake in the oven at 200 degrees for 12-13 minutes.

Meanwhile, make your syrup so that it is ready for the freshly baked cardamom donuts.

You make this by boiling water and sugar and let it simmer for a minute. Keep the syrup warm, it solidifies when it gets cold - so it is important to remove it from the heat first when brushing them.

As soon as the plate comes out of the oven, the piping hot spins are brushed with syrup.

Allow the spinners to cool slightly before enjoying them while they are still freshly baked.

Morning buns made with Agrain 04 Whiskey Mask flour

Morning buns

Preparation time: 8.5 hours (incl. rest/baking time)

Skill Level: Easy

Quantity: 18


  • 12 grams of yeast (1/4 part of a yeast package of 50 grams)
  • 8 dl water (cold tap water)
  • 700 grams of wheat flour
  • 100 grams 04 Buttermilk Whisky
  • 1 tsp. coarse salt
  • 1 tbsp. honey


Mix water and yeast.

Add flour, salt and honey and mix with a tablespoon in a bowl.

The dough is now somewhat soft - it should be.

Put the lid on and let the dough rest for approx. 6-8 hours in the fridge

Stir the dough briefly and add approx. 18 blobs as buns distributed on two baking trays with baking paper.

Turn on the oven at 220 degrees Celsius (210 degrees Celsius) and bake the buns for approx. 16 - 18 minutes until they are golden and crispy.

Hot dog bread made with Agrain 04 Whiskey Mask flour

Hot dog bread

Preparation time: 1.5 hours incl. rest and baking time

Skill Level: Easy

Quantity: 4 people


Hot dog bread:

  • 5 dl lukewarm water
  • 50 g Yeast
  • 100 g 04 Buttermilk Whisky
  • 800 g Wheat flour
  • 50 g Sugar
  • 15 g Salt
  • 75 g Soft butter
  • 1 Egg


Dissolve the yeast in the water.

Mix flour, sugar and salt together.

Then add half of the flour mixture to the water and stir it well.

Now add the egg to the dough you have made and stir it into the dough.

Add the rest of the flour mixture a little at a time while stirring.

When the dough has come together, add the soft butter and let it stir for 8 minutes.

Once the butter has been stirred into the dough, let it rise for an hour with a damp tea towel over it.

When the dough has risen for an hour, turn the dough out onto a floured board and roll the dough into a sausage.

Cut it either into fourteen large pieces or 20 small pieces which you roll into oblong buns.

Spread your buns on two baking trays, press them flat and let them rise for 30 minutes under a damp tea towel.

When the buns have risen, give them a little pressure so they get the size you want.

Leave them to rise again for an hour under a damp tea towel. Tip: You can choose to brush your bread with beaten egg and/or sprinkle with sesame seeds

Preheat the oven to 220 degrees.

Bake the hot dog buns for 10-14 minutes depending on size - take them out and let them cool.

Cut the loaves lengthwise and put a line of ketchup and mustard on the bottom.

Then put the sausage in and top with the pickled cucumbers and red onions and top with the fried onions.

Finish with a sprinkling of cress or chives.