Hveder - Danish Wheat Buns
Indulge in the soft, fluffy delight of gluten-free Hveder buns, perfect for a Danish-inspired snack.
Hveder are classic Danish wheat buns reimagined as a delightful gluten-free treat. Their tender crumb and subtle sweetness make them ideal for pairing with spreads or on their own as a satisfying snack.
Method
- 1
Heat milk in a saucepan until warm to the touch (25°C / 77℉). Transfer milk to a mixing bowl and dissolve the yeast in the milk.
- 2
Add the remaining ingredients except for the butter and knead thoroughly. Use a kitchen mixer to knead the dough if you have one.
- 3
Cut the butter into cubes and add to the dough. Knead for 5 to 10 minutes until the dough is elastic and smooth.
- 4
Cover the dough and let rise in a warm place for 45 minutes.
- 5
Transfer the dough to a counter sprinkled with flour and divide into 10-12 pieces of equal size. Roll each piece into a round bun and arrange the buns close to each other on a lined roasting pan or oven-proof dish (approximately 20 x 30 cm). Cover the buns and let rise for approximately 1 hour until they double in size.
- 6
Heat the oven to 180°C / 356℉ on fan setting.
- 7
Beat the egg in a small bowl and brush the tops of the buns with egg. Bake on the middle oven rack for 14 to 16 minutes until the buns develop a nice golden surface. Serve warm or toasted with butter.
FAQ
Is «Hveder - Danish Wheat Buns» gluten-free?
It may contain gluten — check the ingredients and pick gluten-free alternatives.
How many calories and carbs are in a serving of «Hveder - Danish Wheat Buns»?
One serving has 1049 kcal, 138.5 g carbs, 25.5 g protein and 42 g fat. The recipe makes 3 servings.
Is «Hveder - Danish Wheat Buns» suitable for gestational diabetes (GDM)?
Occasionally — watch your portion size. Carb load: высокая. This is not medical advice — with GDM, check with your doctor and glucose meter.