The best warm wheat buns, – soft and delicious, and with a wonderful taste of cardamom. Warm wheat belongs to Great Day, and it really pays off to jump into the kitchen and bake them yourself. This recipe is super easy to follow, you get the most delicious soft wheat with a wonderful taste and on top of that a fantastic smell of freshly baked wheat throughout the house. I have chosen to make 9 large kinds of wheat out of this portion – it can also be divided into 12 if you prefer them a little smaller.
Recipe for the most delicious wheat with a wonderful taste of cardamom, – soft and juicy. This recipe makes 9 large kinds of wheat or 12 smaller ones. For 9 large kinds of wheat, use an ovenproof dish of approx. 25×25 cm and for 12 smaller wheat, a baking pan of approx. 30x20cm.
Ingredients
25 g of yeast
250 ml of full-fat milk
500 g wheat flour
50 g of butter
1 egg
2 tablespoons of sugar
1 teaspoon of salt
1 teaspoon cardamom
A little oil
Butter the dish
Milk for brushing
Prep:
- Warm the milk in a pan and stir the yeast into it.
- Add the sugar and eggs and mix lightly.
- Mix the flour, cardamom and salt and stir in a little at a time until all the flour is absorbed.
- Add the butter in small lumps and knead the dough, preferably in a machine, until it comes together and releases the edges. The dough should be slightly sticky, so do not use extra flour.
- Take the dough out of the mixing bowl, form into a large ball and put it back in the mixing bowl, cover with cling film and a cloth and let it rise in a warm place for 1 hour. Use possibly a little oil on your hands if the dough is sticky.
- Divide the dough into 9 equal pieces of approx. 100 grams or 12 pieces of approx. 75 g/piece, and shape them into fine round buns. Feel free to stretch the dough a little by folding the ends under the bun, then roll it round in the palm of your hand.
- Place the buns in a greased or parchment-lined baking pan, ovenproof dish or similar, with approx. 1 cm. gap. If you don’t have a dish, you can place the buns close together on a baking tray lined with baking paper.
- Let them rise in a warm place under a cloth for approx. 30 minutes
- Brush the wheat with milk and bake them in a preheated oven at 200 degrees for approx. 15 minutes I usually bake on the steam programme, – if you don’t have it in your oven, you can simply place a bowl of water in the bottom, it gives the same effect.
- Allow the wheat to cool before packing in bags.