Hveteboller - Norwegian yeast buns
Hveteboller are traditional Norwegian yeast buns, characterized by their fluffy, soft texture and slightly sweet taste, enriched with cardamom, which gives them a distinctive aroma. They can be eaten on their own or with additions such as butter, jam, or cheese.
Preparation: 2h
Easy
Preparation: 2h
Easy
Ingredients:
- 4 g cardamom
- 100 g sugar
- 2 g salt
- 100 g butter
- 60 g chicken eggs, whole
- 40 g Yeast baker's, compressed
- 400 g milk, 3,2% fat
- 20 g Oil, olive
- 700 g wheat flour 450
Method of cooking:
- Add 400 grams of milk to the bowl. Heat for 2 minutes at 40℃ at a speed of 4 reverse rotations. Add 40 grams of fresh yeast, 100 grams of sugar, 2 teaspoons of cardamom, and 700 grams of wheat flour to the bowl. Knead the dough for 3 minutes. Add 100 grams of butter cut into smaller pieces and 1 pinch of salt to the bowl. Knead the dough for 3 minutes.
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