Hveder - Danish Wheat Buns
personRecipeLibrary
Denmark Side recipe supplied by TheMealDB.
schedulePrep 0 min
local_fire_departmentCook 0 min
publicDenmark speedmedium
Source: Original recipe source via TheMealDB
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 53552.
Provider record: TheMealDB meal 53552 · updated 2026-07-21 20:28:28
License: TheMealDB API Terms · Recipe data and artwork supplied by TheMealDB.
Ingredients
Scale
- 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
Directions
- 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.