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How to make Danish Great Prayer Day buns

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How to make Danish Great Prayer Day buns
Photo: Colourbox
07:27 CEST+02:00
To truly celebrate Great Prayer Day like a Dane, use this recipe to whip up a batch of hot wheat buns.
Friday is Great Prayer Day (Store Bededag) and the tradition most strongly associated with the holiday is the eating of hot wheat buns. 
 
If you want to make the buns, known as varme hveder in Danish, just follow this simple recipe. 
 
And if you have no idea what Great Prayer Day is, read our primer
 
Summary
 
Preparation time: 20 minutes
Total time: 2 hours and 20 minutes
Yield: 16 buns
 
Ingredients:
100 g (3.5 oz) soft butter
1/2 tsp salt
1 tbsp sugar
1-2 tsp cardamom
2 dl (4/5 cup) milk
1 egg
500 g (1.1 lb) all-purpose flour
50 g (2 oz) yeast
 
Instructions:
1. Heat the milk so it is lukewarm and dissolve the yeast, salt and sugar in it.
2. Add the egg, the soft butter, all purpose flour and cardamom.
3. Knead the dough using your hands or a stand mixer.
4. Leave the dough to rise some place warm for about an hour.
5. Divide the dough into 16 equally sized pieces.
6. On a parchment paper covered baking tray; place the buns side-by-side. They must be closely adjacent to each other, but without touching.
7. Cover the buns with a clean dishcloth and let them rise for another hour.
8. Bake the buns at 200 C (400 F) for about 8-10 minutes. When done; let them cool off a bit.
9. Cut the buns at the middle and toast them lightly on a toaster. Serve them warm with cold butter.
 
Recipe courtesy of Louise Dam, the creator of Louises Madblog and Nordic Food & Living
 
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