This year I tested out a recipe I located in the weekly magazine "Hendes Verden - issue 19 / 2022" being rich in egg. I have have no changes to the recipe expected for the kneading and raising procedure, where I used my usual way of kneading & raising. The recipe could do with some more cardamom or perhaps a combination of cardamom & vanilla sugar.
"Hveder" (wheat buns) with cardamom a la "Hendes Verden": - 12-14 buns
- 600 g wheat flour
- 3 tablespoons of sugar
- 80 g butter
- 25 g fresh yeast
- 2 eggs
- 1 teaspoon of salt
- 250 g full-fat milk
- 1 teaspoon cardamom
- Weigh all the ingredients directly into the mixing bowl of the stand alone mixer. Keep salt & sugar away from the yeast.
- Place the bowl on the stand-alone mixer.
- Start knead the dough at speed 1 for 8 minutes.
- Afterwards increase the speed to 4, knead for 2 minutes. Check the consistency of the dough. If it is not OK, when knead it at speed 4 for another 2 minutes. Again check the consistency. If needed, knead again for 1 minute and when check consistency of the dough.
- Cover the dough in the mixing bowl with a damp tea towel.
- Let the entire dough raise for approx 40-60 minutes under a damp cloth.
- When you evaluate, that the dough has raise enough, divide the dough into smaller pieces with a weight of 80 g each.
- Shape the dough pieces into bun shapes. Place the bun pieces relative close in pans covered with baking parchment.
- Place the pans with bun dough in the oven (fan oven at 35-40'C).
- Let the bun raise for second time for approx. 40 minutes inside the oven, you could on top fill some boiling water into a container below the dough in the oven
- Heat up the oven to 200'C.
- Bake the bun at 180'C for 20 minutes.
- Serve the buns warm with butter. Or slice them into 2 and roast the buns in the fan oven at 200C until light brown in the colour.