Hot wheat buns with butter and jam.
Great Prayer Day is a Danish festival falling on the fourth Friday after Easter and since 1686 Great Prayer Day was been a National holiday. Originally the day was meant to be spent on prayers and by law all trade and work was forbidden that day.
The day was announced the previous evening by ringing the church bells. The sound was a sign telling every one to stop working. Inns and pubs would shut down, urging people to go home, go to sleep and be ready for the next day’s many prayers.
Since the bakers could not work on Great Prayers Day, they provided the people with big, hot wheat buns the day before. On Great Prayers Day the wheat buns would be a bit dry but toasted they were fine and everyone was happy. With time, though, people preferred the freshly baked, hot wheat buns Thursday evening instead of waiting for toasted buns the day after.
Even though wheat buns can be found in shops all year round, the majority of the Danish people still eat hot wheat buns the day before Great Prayer Day. A tradition since approximately 1850.
Hot wheat buns are often a bit sweet and seasoned with cardamom. No matter if you buy them at a bakery or make them yourself, they buns are always split and toasted in the oven so they are hot and crisp. They are always served with lots of butter and jam.