Recipe for warm wheat buns
Hot wheat buns are a firm tradition on the evening before Great Prayer Day.
But I would definitely recommend them for other occasions as well.
They are easy to freeze, and you can take them out for unexpected guests or a cozy morning ☕️
Ingredients
- 50 gram Yeast
- 400 gram Milk preferably whole milk
- 4 pcs. Egg
- 6 gram Salt
- 80 gram Sugar
- 8 gram Cardamom ground
- 200 gram Butter soft
- 1 kg Flour
Instructions
- Heat the milk until it is lukewarm.
- Dissolve the yeast in the milk in a large bowl or mixer. Optionally use a Thermomix.
- Stir in the eggs, sugar, ground cardamom, and salt.
- Add about 700 grams of flour gradually, and knead the dough thoroughly for about 10 minutes, by hand or in a mixer, until it is completely smooth and shiny.
- Cut the soft butter into small cubes, and knead them into the dough.
- Then add the remaining flour until the dough is elastic and soft.
- Let the dough rise in the bowl under a damp tea towel for 30 minutes.
- Divide the dough into 24 small buns and place them close together on a baking tray. Let them rise for 1.5 hours until they have risen together.
- Bake the wheat buns at 200 degrees Celsius (392 degrees Fahrenheit) for 20-25 minutes until they are golden.