Holiday crunchy cardamom buns

Holiday crunchy cardamom buns

hveder

By
From
Scandinavian Baking
Makes
20 buns (40 halves)
Photographer
Columbus Leth

Hveder are served on the big prayer day. In Denmark, it was laid down by law in 1686 that a particular day in May should be dedicated to praying. All work stopped from dawn to dusk. This meant that no bread was sold on that day. Instead, the bakers baked big wheat buns the day before, which could then be toasted and eaten on the prayer day. Today the tradition is that we buy or bake hveder on the day before the prayer day and eat them warm at night with butter.

Ingredients

Quantity Ingredient
50g fresh yeast
250ml lukewarm whole milk
110g butter, melted and left to cool a little
1 egg, lightly beaten, plus more to glaze
2 tablespoons caster sugar
450g 00 grade flour, plus more to dust
1 teaspoon ground cardamom

Method

  1. Crumble the yeast into the milk, stir to dissolve, then mix in the butter well and add the egg. In a separate bowl, mix the sugar, flour, salt and cardamom together, then stir it into the yeast mixture and mix well. Knead on a floured work surface until you have a smooth dough. Place in a large bowl, cover with a tea towel and leave to rise for two hours at room temperature.
  2. Form 20 very square buns, making them as perfect as possible. Place 1cm apart on a baking tray lined with baking parchment. Cover with tea towels and leave to rise at room temperature for 30 minutes.
  3. Preheat the oven to 220°C.
  4. Brush the rolls with egg and bake in the oven for 20 minutes. Leave to cool on a wire rack.
  5. When the rolls are cold, preheat the oven again to 200°C. Cut each roll in half, place them cut sides up on baking trays lined with baking parchment and toast them in the oven for seven to 10 minutes. Serve right away with butter.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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