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 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.