The 4th Friday after Easter Is a public Holliday in Denmark. Danes celebrate Great Prayer Day (Store Bededag) and traditionally eat hot buns (varme hveder) the day before. Try our version with crème de caramel.

12 pieces

3 dl milk
25 g yeast
1 stk salt
70 g sugar
1 egg
1,5 tsp. cardamom
500 g flour
75 g soft butter
Caramel cream with sea salt 

  1. Dissolve the yeast in the milk and add salt and sugar.
  2. Add eggs and cardamom and stir thoroughly
  3. Add flour and knead the dough on a mixer for 4 minutes.
  4. Add butter and knead the dough for approx. 10 minutes until the dough releases the bowl.
  5. Let the dough rise under a tea towel for 30 minutes.
  6. Divide the dough into 12 equal pieces and shape them into buns.
  7. Place the buns on a baking sheet lined with parchment paper at 1 cm apart and let them rise for 60 minutes.
  8. Preheat the oven to 180 degrees hot air and bake the buns for 15-20 minutes until they are nice and golden.
  9. Toast the buns and spread with crème de caramel.  
  10. Bon appétit!

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