Hveder - Danish Wheat Buns
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Ingredients
- 1 cup Milk
- 25g Yeast
- 2 Eggs
- 40g Sugar
- 1 tsp Coarse Salt
- 2 tsp Ground Cardomom
- 500g All purpose flour
- 100g Butter
- For brushing Egg
Instructions
- Heat milk in a saucepan until warm to the touch (25°C / 77℉). Transfer milk to a mixing bowl and dissolve the yeast in the milk.
- Add the remaining ingredients except for the butter and knead thoroughly. Use a kitchen mixer to knead the dough if you have one.
- Cut the butter into cubes and add to the dough. Knead for 5 to 10 minutes until the dough is elastic and smooth.
- Cover the dough and let rise in a warm place for 45 minutes.
- Transfer the dough to a counter sprinkled with flour and divide into 10-12 pieces of equal size. Roll each piece into a round bun and arrange the buns close to each other on a lined roasting pan or oven-proof dish (approximately 20 x 30 cm). Cover the buns and let rise for approximately 1 hour until they double in size.
- Heat the oven to 180°C / 356℉ on fan setting.
- Beat the egg in a small bowl and brush the tops of the buns with egg. Bake on the middle oven rack for 14 to 16 minutes until the buns develop a nice golden surface. Serve warm or toasted with butter.
Imported from TheMealDB (https://www.themealdb.com). Original: https://denmark.dk/people-and-culture/recipes/danish-wheat-buns/