Post by bridgetn on May 4, 2009 16:42:59 GMT -6
Danish holiday and food tradition.
Danish public holiday "Store Bededag", falling on the fourth Friday after Easter and three weeks before Whitsuntide.
An old Danish tradition is to eat "Warm Wheat", "Varme hveder" the evening before this day.
Recipe of the "Wheat":
2 lb. flour
4 tbsp. sugar
2 tsp. salt
8 oz. butter
2 oz. yeast
5 cups water
Mix flour, sugar and salt in a bowl. Cut the butter in small pieces and add it. Stir the yeast smooth in the water and add it, too. Stir and knead the dough.
The dough must rise for about 45 minutes.
Afterwards made 12 buns "wheat" of the dough and place them in a roasting pan. The buns must rise for about 15 minutes. Swabbing with water. Put the buns in the hot oven, 400 degrees Fahrenheit, for about 15-20 minutes. Cut the buns when they are cold and toast afterwards.
Add the toasted buns butter.
A nice cup of tea is delicius to the buns.
Bridget
Danish public holiday "Store Bededag", falling on the fourth Friday after Easter and three weeks before Whitsuntide.
An old Danish tradition is to eat "Warm Wheat", "Varme hveder" the evening before this day.
Recipe of the "Wheat":
2 lb. flour
4 tbsp. sugar
2 tsp. salt
8 oz. butter
2 oz. yeast
5 cups water
Mix flour, sugar and salt in a bowl. Cut the butter in small pieces and add it. Stir the yeast smooth in the water and add it, too. Stir and knead the dough.
The dough must rise for about 45 minutes.
Afterwards made 12 buns "wheat" of the dough and place them in a roasting pan. The buns must rise for about 15 minutes. Swabbing with water. Put the buns in the hot oven, 400 degrees Fahrenheit, for about 15-20 minutes. Cut the buns when they are cold and toast afterwards.
Add the toasted buns butter.
A nice cup of tea is delicius to the buns.
Bridget
