Hveder (Wheats) - Danish Spice Buns - Burger buns
This is a very traditional Danish bread. In the 1600's a lot of half and partial penance and holy-days where combined into one day of prayer. "Bededag" (day of prayer). But the baker had that day of too, so he prepared some bread that could be easily roasted. Hveder (Wheats). It is a recipe from mid 1800. So all Danes knows this tradition and eats Hveder on Bededag. The fourth Friday after Easter.
The religious aspect does not play that big a role anymore for this tradition, but the bread has become its own tradition, and we still make and eat them on Bededag.
We also eat a very similar bun the rest of the year, but then it is called a "krydderbolle" (spice bun).
I also use this recipe for burgers and sandwiches. Which it is very suitable for.
ingredients
- 50 g yeast, fresh, or 25 g dry yeast, or 15 g instant yeast (1 packet)
- 1 liquid oz (300 ml) milk
- 4.5 oz (125 g) butter
- 23 oz (650 g) wheat flour
- 1 egg
- 1½ tsp salt
- 1½ tsp sugar
- 1½ tsp cardamom, ground
for brushing
- 1/4 cup (50 ml) milk
Directions
Melt the butter.
Dissolve the yeast in the milk.
Mix all remaining ingredients in.
Knead the dough together. I usually start using the thin end of a wooden spoon in a bowl. Then I don't get all sticky fingers: -S
When it sticks together pour it onto your table. The dough should not be kneaded too much, just until it is fairly uniform. Max 5 minutes.
Let it rise in a covered bowl for ½ hour.
Divide the dough into 16 pieces. First part in the middle, then in the middle again etc.
Form the pieces into balls by folding the edges into the middle, or by rolling them a I show in the video. Keep going until they are round. It leaves a small hole in the bottom of the ball.
Place them on a greased baking tray, or on a baking paper, with the hole down.
Turn on the oven at 400°F (200°C) convection. Bake for longer if you don't have convection.
Let them rise for 30 minutes. it is best if they are covered. My roasting pans fit together so I can just stack them together as seashells.
Brush the balls with the milk just before baking.
Bake 15-20 minutes until well golden.
Cool them off and store them in a plastic bag until they are to be eaten.
Toast them under the oven grill or on a toaster before eating with butter. Lots of butter!
Notes
Some recipes say you can do without the cardamom, but I think that is completely wrong. That's what gives them their very special scent.
The Scandinavians are actually the continent that uses the most cardamom per person, so "hveder" is a local dish for the same reason.
You can use a smalle baking pan, or put them closer so they almost collide when they are shaped. Then they collide as they raise and bake, they become higher, and get the traditional square "wheat shape".
They are brushed with milk for two reasons. Firstly, it makes the crust more elastic so that the balls can easily rise. At the same time, the balls become golden faster.
Hveder are also excellent as burger buns! Roll them flat with a rolling pin after they are shaped into buns.
