around the rampart and eat “Hveder”
can visit these popular historical areas and walk around the
ramparts that once protected the city - and at the same time
see the harbour and city skyline from another view. For Copenhageners
a great tradition once a year is to stroll around the ramparts
the day before The Day of Prayer (Store Bededag).
After the walk people eat a special type of wheat buns made
of flour - yeast - cardamom
“Hveder” - and drink tee or coffee
together with the warm buns.
Hveder – makes 16
-125 gram butter (4 1/2 oz or ~9 tablespoons)
50 gram fresh yeast (3 envelopes dry active yeast or ~ 6 tsp)
3 deciliter milk (10 oz or ~ 1 1/4 cup)
1 tsp salt
1 1/2 tsp sugar
1 1/2 tsp ground cardamom
650 gram all-purpose flour (5 cups or 1 lb 7 oz)
1/2 deciliter milk – for brushing (~1 1/2 oz)
butter and set aside to cool down. Warm milk in microwave
to 100 degrees F, add dry yeast to milk and let sit for 10
minutes. In the bowl for your stand mixer fitted with the
hook attachment add butter and milk/yeast mixture. Start mixer
on low, add egg, salt, sugar and cardamom. Add flour in small
increments until dough starts to come together (Note: you
may not need all the flour). Place dough on a lightly floured
surface and give it a quick needing to ensure it is homogeneous.
Place dough in a large bowl, cover with a dry and clean tea
towel and allow to rise for 30 minutes. Prepare a large baking
sheet with parchment paper and set aside.
dough onto a lightly floured surface. Divide into 16 equal
portions, by first dividing the dough into half and then
into halves again and so on. Shape dough pieces into balls
by folding the edges under and into the center until they
are round. The small opening at the bottom is placed down
on the baking sheet. Space dough balls 1 centimeter apart
(almost 1/2 inch). Cover balls with tea towel and let them
rise for 30 minutes. As they rise, they will start to grow
together, this is what you want. Preheat oven to 200 degree
C (390 degrees F).
risen, brush rolls with a little milk and bake for 15-20
minutes until golden brown. Allow to cool. To serve Hveder,
cut in half and toast them. Top with butter or jam, cheese,
cold cuts etc. Enjoy!
Dough can easily be frozen after they are formed into balls
by placing in a freezer safe bag. Once ready to use, defrost
in refrigerator. Allow rolls to come to room temperature
and then rise for 30 minutes before baking.