Hveder - Danish Wheat Buns

Name: Hveder - Danish Wheat Buns
Yield: 5
Ingredients: 500 g Wheat flour; 1 cup Milk; 100 g Butter; Egg; 2 Egg; 40 g Sugar; 2 teaspoons Cardamom; 25 g Yeast; 1 teaspoon Coarse Salt

Media

Contains allergens

Cereales con glutenLecheHuevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 5 (estimated)

Nutrition facts

Protein11 %17 g
Carbs58 %89 g
Fat31 %21 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	615 kcal	301 kcal
Protein	17 g	8.3 g
Carbs	89 g	43.6 g
Fat	21 g	10.3 g

One serving is about 204 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty36/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Side - Denmark

Ingredients

500 g Wheat flour
240 ml MilkOriginal: 1 cup
100 g Butter
Egg (For brushing)
2 Egg
40 g Sugar
2 teaspoons Cardamom
25 g Yeast
1 teaspoon Coarse Salt

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Heat milk in a saucepan until warm to the touch (25°C / 77℉). Transfer milk to a mixing bowl and dissolve the yeast in the milk.
Add the remaining ingredients except for the butter and knead thoroughly. Use a kitchen mixer to knead the dough if you have one.
Cut the butter into cubes and add to the dough. Knead for 5 to 10 minutes until the dough is elastic and smooth.
Cover the dough and let rise in a warm place for 45 minutes.
Transfer the dough to a counter sprinkled with flour and divide into 10-12 pieces of equal size. Roll each piece into a round bun and arrange the buns close to each other on a lined roasting pan or oven-proof dish (approximately 20 x 30 cm). Cover the buns and let rise for approximately 1 hour until they double in size.
Heat the oven to 180°C / 356℉ on fan setting.
Beat the egg in a small bowl and brush the tops of the buns with egg. Bake on the middle oven rack for 14 to 16 minutes until the buns develop a nice golden surface. Serve warm or toasted with butter.