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5 from 1 vote
varme hveder
Varme Hveder
Prep Time
40 mins
Cook Time
15 mins
Total Time
55 mins
Varme hveder are small brioche buns prepared in Denmark during the Store Bedegag holiday that are eaten warm with savory or sweet toppings.
Course: Bread
Cuisine: Danish, Scandinavian, Vegetarian
Servings: 16 rolls
Author: Vera Abitbol
  • 3 cups flour , sifted
  • 1 cup sifted flour (to work the dough)
  • ½ cup butter , cold
  • ½ teaspoon salt
  • 2 tablespoons sugar
  • 1 cup milk , warm
  • 2 tablespoons active dry yeast
  • 2 eggs , beaten
  • 1 teaspoon ground cardamom
  • For the topping
  • 1 egg yolk , beaten
  • 4 tablespoons milk , at room temperature
  1. Dissolve the yeast in half the milk and set aside for 10 minutes. Meanwhile, in the bowl of a stand mixer, combine the flour, powdered sugar, and cardamom.
  2. Cut the butter into small pieces and mix with flour. Make a well in the center and pour the diluted yeast and two beaten eggs.
  3. Begin to knead, while pouring remaining milk gradually. Knead for a minute and add the salt.
  4. Finally, knead on medium speed for 10 minutes, until obtaining a smooth and homogeneous but slightly sticky dough.
  5. Cover the bowl with plastic wrap and let the dough rise for one hour in a warm place away from drafts. The dough should double in volume.
  6. Line a baking sheet with parchment paper. Dust flour on the countertop and place the dough gently.
  7. Divide the dough into 16 pieces and form balls. Place each ball very close to one another without sticking. Cover and let rise again for about 30 minutes.
  8. Preheat convection oven to 400F/200C.. Mix the egg yolk and milk and brush the rolls. Bake for 15 minutes.

Recipe Notes
  • For a more aesthetic end result, I suggest to place the rolls within a rectangular pastry frame.
  • These buns are eaten hot or toasted, with cold butter or plain, onion or garlic and herbs spreadable cheese.