These buns are very similar to another traditional Danish type of buns which are called Krydderboller which means Spiced Buns because of the cardamom which is added to the dough – the recipe for the two types of buns are almost the same. The buns are normally cut in two halves and then toasted on a toaster or in the oven. They a served with cold butter and cup of coffee.
Danish Wheat Buns (Varme Hveder)
16 buns
Preparation time: 20 minutes
Total time: 2 hours and 20 minutes
Ingredients:
100 g (3.5 oz) soft butter
1/2 tsp salt
1 tbsp sugar
1-2 tsp cardamom
2 dl (4/5 cup) milk
1 egg
500 g (1.1 lb) all-purpose flour
50 g (2 oz) yeast
Instructions:
1. Heat the milk so it is lukewarm and dissolve the yeast, salt and sugar in it.
2. Add the egg, the soft butter, all purpose flour and cardamom.
3. Knead the dough using your hands or a stand mixer.
4. Leave the dough to rise some place warm for about an hour.
5. Divide the dough into 16 equally sized pieces and roll them into buns.
6. On a parchment paper covered baking tray; place the buns side-by-side. They must be closely adjacent to each other, but without touching.
7. Cover the buns with a clean dishcloth and let them rise for another hour.
8. Bake the buns at 200 C (400 F) for about 8-10 minutes. When done; let them cool off a bit.
9. Cut the buns at the middle and toast them lightly on a toaster. Serve them warm with cold butter.
Cai J Nielsen
Rlsker at bage de ser dejlig ud
Louise Dam
Tak, de var også rigtig gode :-)
Tina
Hvis man bruger tør gær hvor meget skal man bruge.
Tak
Kim Nielsen
If you are using dry yeast. Then you should use about 1 oz active dry yeast for this recipe. Add it together with the flour.