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Sweet Wheat Buns

Erken's wheat buns (1914): a large yeast dough of 2 kg wheat flour, milk, 60 g yeast, 125 g sugar, 200 g butter and cardamom; small round buns with 1–2 raisins in each, brushed with egg and baked for about 20 minutes in a hot oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 540 (falt i det fri)

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About the dish

The wheat buns belong to the everyday baking in Erken's bread chapter: a simple, lightly spiced yeast dough with a few raisins in each bun. The dough is large, as was common in households that baked for the whole week.

How to make it

  1. 1

    Start the yeast

    Stir the yeast into a little of the lukewarm milk, as for white bread.

  2. 2

    Make the dough

    Mix flour and sugar, stir in lukewarm milk and the yeast, then the cardamom and baker's ammonia, and finally the melted butter.

  3. 3

    Rise

    Let the dough rest covered for ½ hour, then knead it well.

  4. 4

    Shape the buns

    Roll small, round buns with 1–2 raisins in each. Place them on a greased baking sheet.

  5. 5

    Proof and brush

    Let the buns rise for about 15 minutes and brush with beaten egg.

  6. 6

    Bake

    Bake in a hot oven, 225 °C (435 °F), for about 20 minutes until the buns are golden. Cool on a rack under a cloth.

Changes from the original

Measurements converted to modern units. The amount of milk in the original text (3¾ dl for 2 kg flour) is very scant and probably a printing/reading error; in the modernization it is given as 7.5 dl so the dough becomes supple. Baker's ammonia can be replaced with baking powder. Oven temperature has been added.

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Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 540) → 1949 (korrekturlest, s. 625)~55% av teksten endretfjernetlagt til
Hveteboller. 2 kg. hvetemel 3¾ del. melk 60 gr. gjær 125 gr. sukker 200 gr. smør ½ teske kardemomme 50 gr. rosiner 1 teske hjortetaksalt. Gjæren behandles som til franskbrød. Mel og sukker blandes, irøres den lunkne melk og gjær, krydderierne gjæren, krydderiene samt tilsidst tilsist det smeltede smør. Henstaar Heves ½ time, eltes godt. ¾ time. Lages til smaa, små, runde boller med 1 à 2 rosiner i hver bolle, sættes paa settes på smurt plate, hæves ¼ heves ½ time, oversmøres med egg. Stekes i het ovn i ca. 20 minutter.

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Frequently asked questions

How long should the wheat buns bake?
About 20 minutes in a hot oven. The buns are placed on a greased sheet, left to rise for ¼ hour and brushed with egg before baking.
What are the buns flavored with?
½ teaspoon cardamom. In addition, 1–2 raisins are placed in each bun (50 g raisins in all), and the dough contains 125 g sugar and 200 g butter.
How do you work with the dough?
The yeast is treated as for white bread. Flour and sugar are mixed, the lukewarm milk with yeast is stirred in, then the spices and finally the melted butter. The dough rests for ½ hour, is kneaded well and shaped into small, round buns.
How many buns does the recipe make, and where is it from?
The recipe makes about 40 buns and is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 540.

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