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.

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
Start the yeast
Stir the yeast into a little of the lukewarm milk, as for white bread.
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
Rise
Let the dough rest covered for ½ hour, then knead it well.
4
Shape the buns
Roll small, round buns with 1–2 raisins in each. Place them on a greased baking sheet.
5
Proof and brush
Let the buns rise for about 15 minutes and brush with beaten egg.
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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 625) → Modernised~87% of the text changedremovedadded

~~Mel og sukker blandes, irøres~~ 2 000 g hvetemel (siktet). 7,5 dl melk (lunken; originalen oppgir 3¾ dl, tilsett til deigen er smidig). 60 g fersk gjær (eller 2½ ts tørrgjær). 125 g sukker. 200 g smør (smeltet). 0,5 ts kardemomme (nystøtt). 50 g rosiner (1–2 i hver bolle). 1 ts hjortetakksalt (kan erstattes med bakepulver). 1 stk egg (til pensling). Rør gjæren ut i litt av den lunkne melken, som til franskbrød.. Bland mel og sukker, rør inn lunken melk og gjæren, ~~krydderiene samt tilsist~~ deretter kardemomme og hjortetakksalt, og til sist det smeltede ~~smør. Heves~~ smøret.. La deigen stå tildekket ½ time, ~~eltes ¾ time. Lages til~~ og elt den så godt.. Trill små, runde boller med ~~1 à 2~~ 1–2 rosiner i ~~hver bolle, settes~~ hver. Sett dem på smurt ~~plate, heves ½ time, oversmøres~~ stekeplate.. La bollene heve ca. 15 minutter og pensle med ~~egg. Stekes~~ sammenvispet egg.. Stek i het ~~ovn~~ ovn, 225 °C, i ca. 20 ~~minutter.~~ minutter til bollene er gyllne. Avkjøl på rist under klede.

Note on Modernised

Mål omregnet til moderne enheter. Melkemengden i originalteksten (3¾ dl til 2 kg mel) er svært knapp og trolig en trykk-/lesefeil; i moderniseringen er den oppgitt som 7,5 dl slik at deigen blir smidig. Hjortetakksalt kan erstattes med bakepulver. Ovnstemperatur er lagt til.

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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.

Equipment for this dish

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

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