Recipe for hot wheat buns
Delicious warm hveder! When the warm and characteristic scent of cardamom spreads through our home, it signifies that coziness is just around the corner – and all we need to do is find the cold butter.
The tradition of warm hveder actually dates back to 1686 when three prayer days were combined into one: Store Bededag. A prayer day was originally a day dedicated to fasting – today, most of us probably associate Store Bededag with the consumption of warm hvedeknopper.
Back then, Store Bededag was dedicated to attending church, and already the evening before, before sunset, all work was halted. This meant that bakers had to close as well, and what should one do if one must go a single day without their warm morning bread?
Luckily, there was a solution: The bakers (being the savvy businessmen that they were!) started selling extra-large hvedeknopper the day before, which people could heat and enjoy in the morning. However, people found it hard to wait until the next morning, so it quickly became a habit to eat the hveder while they were still warm and crispy from the baker. One can’t really argue with that 😉
This year, you can serve the most delicious, freshly baked warm hveder for your family – take a look here.
Ingredients
- 20 g Yeast
- Water 2.5 dl
- Whole Milk 2.5 dl
- Egg 2 large or 3 small
- 910 g Wheat Flour
- 70 g Sugar
- 13 g Cardamom ground
- 13 g Salt
- 70 g Butter soft
Instructions
- Get your mixer out.
- Add all the ingredients to the mixer's bowl.
- Turn on the machine and let the dough be kneaded at medium speed. The dough should be shiny, nice, and smooth on the surface - this takes about 10 minutes.
- Turn off the machine and place the dough on the table.
- Divide the dough into 20 portions.
- Now shape the buns one at a time by rolling a portion between both palms.
- Place the 20 buns on a baking sheet lined with parchment paper, making sure to leave about five centimeters between each bun.
- Let the buns rise for 2 to 3 hours.
- The buns will rise to about double in size, and at this point, they will have touched each other. That's the point - that's how we know the wheat buns.
- Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit) (fan).
- When the oven is hot, bake the wheat buns for 15 to 20 minutes.
- Let them cool slightly and serve immediately afterward - remember that cold unsalted butter is completely obligatory 🙂
- It's a large portion - the rest of the buns can be frozen.
