Hveder - Danish Wheat Buns
Hveder — Danish wheat buns: a delightful side-dish recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Side
Ingredients
- 1 ml milk
- 25 g yeast
- 2 pcs eggs
- 40 g sugar
- 1 tsp coarse salt
- 2 tsp ground cardomom
- 500 cup all purpose flour
- 100 g butter
- 1 pcs for brushing egg
Instructions
- Gently heat the milk in a saucepan until it feels warm to the touch (about 25°C / 77°F).
- Pour the warmed milk into a mixing bowl and stir in the yeast until it dissolves.
- Add all remaining ingredients except the butter to the bowl and combine thoroughly (a stand or hand mixer can be used).
- Cut the butter into small cubes.
- Fold the cubed butter into the dough.
- Knead the dough for 5 to 10 minutes, until it becomes smooth and elastic.
- Cover the dough and leave it in a warm place to rise for 45 minutes.
- Lightly flour a work surface, turn out the dough, and divide it into 10–12 equal portions.
- Shape each portion into a round bun and place them close together on a parchment-lined roasting pan or ovenproof dish (approximately 20 x 30 cm).
- Cover the buns and let them rise for about 1 hour, until they have approximately doubled in size.
- Preheat the oven to 180°C / 356°F on the fan setting.
- Beat the egg in a small bowl and brush the tops of the risen buns with the beaten egg.
- Bake the buns on the middle rack for 14 to 16 minutes, until the tops turn golden.
- Enjoy the buns warm, or toast them and serve with butter.