Danish Wheat Buns (Varme Hveder)
Original recipe for Danish wheat buns also known as Varme Hveder. These buns are traditional served the day before Big Prayers Day.
Servings: 16 buns
Ingredients
- 2 dl milk
- 50 g fresh yeast
- 1 tbsp sugar
- 500 g all-purpose flour
- 100 g soft butter
- 2 tsp cardamom
- 1/2 tsp salt
- 1 egg
Instructions
- Heat the milk so it is lukewarm and dissolve the yeast and sugar in it.
- Add the egg, the soft butter, all purpose flour, salt and cardamom.
- Knead the dough using your hands or a stand mixer.
- Leave the dough to rise someplace warm for about an hour.
- Divide the dough into 16 equally sized pieces and roll them into buns.
- On a parchment paper covered baking tray; place the buns side-by-side. They must be closely adjacent to each other, but without touching.
- Cover the buns with a clean dishcloth and let them rise for another hour.
- Bake the buns at 200 C (400 F) for about 8-10 minutes. When done; let them cool off a bit.
- Cut the buns in the middle and toast them lightly on a toaster. Serve them warm with cold butter.