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.
Preparation time: 20 minutes
Total time: 2 hours and 20 minutes
Yield: 16 buns
100 g (3.5 oz) soft butter
1/2 tsp salt
1 tbsp sugar
1-2 tsp cardamom
2 dl (4/5 cup) milk
500 g (1.1 lb) all-purpose flour
50 g (2 oz) yeast
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.