Hot wheat buns
Published on May 6, 2015 | In By
0 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 12
    • 12 buns
    • Difficulty Level

Hot wheat buns are a special kind of bun made only around Great Prayer Day and for about 150 years Danes have been eating them the night before this Christian day. Read this post about Great Prayer Day if you want to know the story about the hot wheat buns and why Danes are eating them.

Many Danes buy the buns at supermarkets or bakeries but they really are quite easy to make and taste way better. There are hundreds of recipes for hot wheat buns. This is mine. Hope you like it.

The wheat buns has a bit of ground cardamom in them. A spice often used in cakes and cookies in Denmark but rarely in bread. This makes the taste special, in a good way, and we Danes love eating them once a year.

Serve the buns hot and crisp with loads of cold butter and a good jam. If any leftovers, freeze them for up to 3 months.

I like to use flour with a protein content around 10% for these wheat buns. This helps to make the buns light and airy. The flour is usually known as All-Purpose flour but the protein content can vary.

The amount of flour in this recipe is not exact. I usually use around 500 g but it all depends on the type of flour, humidity and so on.

The slider shows 5 pictures of the process.

Recipe Rating

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Ingredients

  • 25 g unsalted butter plus extra for greasing
  • 300 ml whole milk
  • 25 g fresh yeast
  • 1 tbsp sugar
  • 3 g salt
  • 1 tsp ground cardamon
  • 2 eggs, room temperature
  • 500 g wheat flour, low on protein, plus extra for dusting

Nutrition Info

Instructions

  1. Melt the butter in a pan on low heat. When melted, add the milk and heat until the temperature is about 30°C. This will only take about a minute.
  2. Pour the buttery milk into a big bowl and add the yeast. Stir with a spoon or spatula until the yeast is disolved. Then add sugar, salt and cardamon.
  3. Beat the two eggs in a small bowl or glass. Add about 75% of the eggs to the big bowl and save the rest for an egg wash. Mix thoroughly before adding any flour.
  4. Add 300 g of flour and mix until uniform. Then add 175 g of flour and knead on a floured surface for 5-10 minutes. You may need to add another 25-50 g of flour. The dough should feel soft and pliable when done, not too sticky but not too hard either. Don't be tempted to add too much flour. Bread with too much flour will dry up very quickly. Shape into a ball and place in a big bowl. Cover with cling film, a tightly sealed lid or a tea towel. Let it rise in a warm place until doubled in size. This should take about an hour.
  5. Punch the dough down and divide into 12 buns. Grease an ovenproof dish and place the buns fairly close to each other. Leave a cab about 1 cm. Cover with tea towel and let the buns rise for about 30 minutes or until doubled in size.
  6. Mix the rest of the beaten egg with a bit a water and brush the buns with the egg wash. Bake at 210°C for 15-20 minutes. Do not overbake. Remove from the oven and cool for a few minutes. Split the buns horizontally and put them back in the oven, cut sides upwards. Bake for another 3-5 minutes until very crisp and slightly golden. Eat while still hot.

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