Hveder - Danish Wheat Buns
A weekend Denmark snack. Ready in about 2 hours 34 minutes. Difficulty: more effort.
- 2 hr 19 minPrep (about)
- 15 minCook (about)
- 2 hr 34 minTotal time
- 4Servings
- More effortDifficulty
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Join the waitlist Not nowIngredients
- 1 cup milk
- 1 oz yeast
- 2 eggs
- 1 ⅓ oz sugar
- 2 tsp ground cardomom
- 1.1 lb all purpose flour
- 3 ½ oz butter
- For brushing egg
Spices & seasonings (1): coarse salt
- 1 tsp coarse salt
How to make it
Steps in our own plain words.
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Heat milk in a pot till warm to the touch (75°F 77℉).
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Move milk to a mixing bowl plus dissolve the yeast in the milk.
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Add the rest of the ingredients except for the butter.
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Knead well.
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Use a kitchen mixer to knead your dough if you have one.
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Cut the butter into cubes.
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Add to the dough.
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Knead for 5 to 10 min until the dough is elastic and smooth.
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Cover the dough.
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Let rise in warm place for 45 minutes.
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Move your dough to a counter sprinkled using flour and divide in 10-12 pieces of equal size.
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Roll every piece in a round bun plus arrange the buns close to every other on lined roasting pan or oven-proof dish (about 20 x 12 inches).
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Cover the buns.
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Let rise for about 1 hour until they double in size.
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Turn the oven on to 350°F 356℉ on fan setting.
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Beat the egg in a little bowl plus brush your tops of the buns with egg.
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Cook in the oven on your middle oven rack for 14 to 16 min till the buns develop a nice golden surface.
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Serve warm or toasted with butter.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.