Heitevegger (Norwegian currant buns)

How to make it

1. 1

   Dissolve the yeast

   Stir the yeast with 1 tsp sugar and ½ dl lukewarm milk.

2. 2

   Make the dough

   Sift the flour and gradually stir in the rest of the lukewarm milk. Add the dissolved yeast, the sugar, the eggs, the 60 g butter (melted, but not hot), the currants, cinnamon and cardamom. Work the dough until smooth.

3. 3

   Let the dough rise

   Leave the dough covered to rise for 2 hours in a warm place.

4. 4

   Work in the butter

   On the baking table, work the 65 g butter into the dough a little at a time, together with a little extra flour, but as little as possible.

5. 5

   Shape and prove

   Roll out the dough to the thickness of a finger and cut into squares the size of a hand. Fold the 4 corners in towards the centre. Place the squares on a greased tray and let them rise for 10–15 minutes. Brush with beaten egg.

6. 6

   Bake and glaze

   Bake in a hot oven (about 200 °C (390 °F)) for 20–30 minutes. If you like, glaze with egg white stirred with sugar.