Danish · Breakfast · Medium
Hveder (Danish Wheat Buns)
0.0 (0 ratings)- Total
- 2 hr 55 min
- Prep
- 2 hr 30 min
- Serves
- 12
- Calories
- 270
Soft, close-baked wheat buns carry the fragrance of cardamom and a buttery crumb. Split and toast them for golden faces and fluffy centers.
Baking the rounds close together gives Hveder (Danish Wheat Buns) their soft sides and tall shape. Milk, eggs and butter enrich the dough, while cardamom provides a warm aroma without making the buns taste like cake.
Add the butter after the dough has come together and knead until it feels elastic. Let the shaped buns rise until visibly puffy rather than relying only on the clock; cool slightly before splitting them for toast.
Method
Mix the milk, instant yeast, two eggs, sugar, salt and cardamom in a large bowl. Stir in 4 cups of the all-purpose flour to form a soft dough.
Knead for , then work in the butter a few cubes at a time. Knead for another until smooth and elastic, using the reserved flour only as needed to keep the dough from sticking heavily.
Cover and let rise for in a warm place until roughly doubled. Line a 9-by-13-inch baking pan with parchment.
Divide the dough into 12 equal pieces and roll into tight balls. Arrange in the pan, cover and rise for until puffy and touching.
Heat the oven to 375°F (190°C). Beat the remaining egg and brush a thin coat over the buns. Bake for until golden and the center buns reach about 190°F inside. Cool on a rack before splitting.
Forkue tips
- For the characteristic toasted finish, split cooled buns and toast their cut sides under the broiler, watching closely.
Storing and reheating
Keep airtight at room temperature for up to 2 days or freeze for up to 2 months. Split and toast before serving to revive the crumb and give the cut faces a crisp edge.
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Kitchen gear
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Hveder (Danish Wheat Buns): FAQ
Can I shape the buns the night before?
Yes. Cover the shaped buns and refrigerate overnight, then let them become puffy at room temperature before brushing with egg and baking. Add that waiting time to your schedule.
Why is my dough sticky after adding butter?
The butter temporarily loosens the dough. Keep kneading until it is absorbed before adding more flour, or the finished buns can become heavy.
How do I store and reheat Hveder (Danish Wheat Buns)?
Keep airtight at room temperature for up to 2 days or freeze for up to 2 months. Split and toast before serving to revive the crumb and give the cut faces a crisp edge.
How long does Hveder (Danish Wheat Buns) take?
About 2 hr 55 min in total: 2 hr 30 min prep and 25 min cooking.
What do I need to make Hveder (Danish Wheat Buns)?
The key ingredients are whole milk, instant yeast, eggs, ground cardamom, all-purpose flour and butter, plus pantry basics.
Any tips for Hveder (Danish Wheat Buns)?
For the characteristic toasted finish, split cooled buns and toast their cut sides under the broiler, watching closely.
