Varme Hveder
User Reviews
5.0
6 reviews
Excellent
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Prep Time
40 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
16 rolls
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Calories
196 kcal
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Course
Bread
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Cuisine
Scandinavian, Danish
Varme Hveder
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Varme hveder are small brioche buns prepared in Denmark during the Store Bedegag holiday that are eaten warm with savory or sweet toppings.
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Ingredients
- 3 cups flour , sifted
- 1 cup flour , sifted (to work the dough)
- ½ cup butter , cold
- ½ teaspoon salt
- 2 tablespoons sugar
- 1 cup milk , warm
- 2 tablespoons active dry yeast
- 2 eggs , beaten
- 1 teaspoon ground cardamom
For the topping
- 1 egg yolk , beaten
- 4 tablespoons milk (at room temperature)
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Instructions
- Dissolve the yeast in half the milk and set aside for 10 minutes. Meanwhile, in the bowl of a stand mixer, combine the flour, sugar, and cardamom.
- Cut the butter into small pieces and mix with flour. Make a well in the center and pour the diluted yeast and two beaten eggs.
- Begin to knead, while pouring remaining milk gradually. Knead for a minute and add the salt.
- Finally, knead on medium speed for 10 minutes, until obtaining a smooth and homogeneous but slightly sticky dough.
- Cover the bowl with plastic wrap and let the dough rise for one hour in a warm place away from drafts. The dough should double in volume.
- Line a baking sheet with parchment paper. Dust flour on the countertop and place the dough gently.
- Divide the dough into 16 pieces and form balls. Place each ball very close to one another without sticking. Cover and let rise again for about 30 minutes.
- Preheat convection oven to 400F/200C.. Mix the egg yolk and milk and brush the rolls. Bake for 15 minutes.
Notes
- For a more aesthetic end result, I suggest to place the rolls within a rectangular pastry frame.
- These buns are eaten hot or toasted, with cold butter or plain, onion or garlic and herbs spreadable cheese.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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