Varme Hveder Recipe – Varme Hveder is a type of Danish wheat bread. You will find it usually served on the day before Great Prayer Day (Store Bededag). Store Bededag is a Danish holiday that occurs on the 4th Friday after Easter. The day before this holiday, it is customer to buy/make and eat Varme Hveder. This is because bakeries are closed during the holiday.
When it comes to describing the bread, they are usually little bread buns eaten hot with sweet and savory toppings. The closest type of bread you can compare this snack with is brioche bread. A traditional way to enjoy the Danish bun would be to cut it in half, toast the pieces, and serve them cold with butter on top. It is also best to have coffee with the snack. One way you can try the dish is to use this Varme Hveder Recipe:
- 50 g butter
- 4 dl milk
- 50 g yeast
- 2 tsp. cane sugar
- 2 eggs (+ possibly ½ eggs for egg wash to brush on the bread)
- 750 g wheat flour
- 3 tsp. cardamom (crushed)
- 1 tsp. salt
- Melt the butter and warm the milk so that it becomes finger-warm.
- Pour the milk into your dough dish or mixing bowl.
- Dissolve the yeast in the lukewarm milk.
- Add sugar and eggs.
- Weigh the flour, mix in the cardamom and salt, and put it all in the bowl.
- Knead – or stir – the ingredients and add more flour if needed.
- Knead until the dough is fine and uniform – rather a little too moist than too dry. But it should not be sticky either.
- Let the dough rise covered for an hour at room temperature.
- Pour the dough out onto a floured table.
- Divide the dough into 12 pieces – depending on the size and shape of your frying pan. If it is square, the dough may need to be divided into 9 pieces, where three wheat buds are placed each way. If it is rectangular, divide the dough into 12 pieces, and place three buds one way, and four the other. I divide the dough into 12 pieces, and my baking pan measures 25 x 35 cm.
- Line the baking pan with parchment paper.
- Form the dough pieces into buns and place them close together in the frying pan so that they grow together when they rise and thus become square.
- Let the buns / wheat buds rise covered for 20 minutes.
- Turn the oven to 200 ° C, ordinary oven.
- Brush if necessary. the wheat buds with eggs – if you want a golden surface. Otherwise with water to get a matte look. You can see the difference in the image of the finished wheat.
- Put the wheat buds in the preheated oven for approx. 20 minutes, until cooked through.
- Let them cool on a rack.
Additional Information on the Varme Hveder Recipe
There are several Danish bread recipes you can try, and a similar recipe to Krydderboller. Otherwise known as Spiced Buns or Cardomom Buns, they have a similar process to the wheat buns but feature heavier spice flavoring. Unlike the wheat bun, you can enjoy the spiced buns at any time. Both the wheat and spiced buns can be enjoyed in different ways. With Varme Hveder, you can also pair it with butter, cream cheese, garlic, or onions. Either way, the Danish wheat bun is a hearty treat you should try.