Sides · Danish

Hveder (Danish Cardamom Wheat Buns)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · September 25, 2026

These soft, pull-apart Danish buns are lightly sweet and fragrant with cardamom. They bake up in one connected batch so you tear off warm, fluffy squares and slather them with butter. Traditionally served on Store Bededag (Great Prayer Day), they are worth making any weekend.

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Hveder (Danish Cardamom Wheat Buns)

Why you'll love this

  • Soft, tear-apart buns with warm cardamom flavor
  • One easy batch, no fussy shaping
  • Amazing toasted with butter the next morning
  • A cozy taste of Danish tradition

EveryDayMeal recipe

Hveder (Danish Cardamom Wheat Buns)

Prep
25m
Cook
16m
Total
140m
Serves
12
Level
Medium

Ingredients

  • 1 cup whole milk
  • 2 1/4 tsp (1 packet) active dry yeast
  • 2 large eggs
  • 3 tbsp granulated sugar
  • 1 tsp coarse salt
  • 2 tsp ground cardamom
  • about 4 cups all-purpose flour
  • 7 tbsp unsalted butter, cubed and softened
  • 1 egg, beaten (for brushing)

Equipment

  • Large mixing bowl or stand mixer with dough hook
  • Small saucepan
  • 9 by 13 inch baking pan
  • Parchment paper
  • Pastry brush

Instructions

  1. Warm the milk in a small saucepan until it feels just barely warm to the touch (around 77F), then pour it into a large mixing bowl. Too hot and it will kill the yeast, so warm, not steaming, is the goal.
  2. Sprinkle the yeast over the warm milk and let it dissolve for about 5 minutes until slightly foamy, which tells you the yeast is alive and ready.
  3. Add the 2 eggs, sugar, salt, cardamom, and flour, then knead thoroughly by hand or with a stand mixer fitted with the dough hook until a shaggy dough forms.
  4. Add the softened butter cubes and keep kneading for 5 to 10 minutes until the dough is smooth, elastic, and pulls away from the bowl, which means the gluten is developed and the buns will be tender.
  5. Cover the bowl and let the dough rise in a warm spot for about 45 minutes, until it looks puffy.
  6. Turn the dough onto a lightly floured counter and divide into 10 to 12 equal pieces, then roll each into a smooth round ball.
  7. Arrange the balls close together (nearly touching) in a lined 9 by 13 inch baking pan so they rise into each other and stay soft on the sides.
  8. Cover and let rise about 1 hour, until the buns have doubled and are pressed snugly together.
  9. Heat the oven to 355F. Brush the tops with the beaten egg for a glossy, golden finish.
  10. Bake on the middle rack for 14 to 16 minutes, until the tops are deep golden and the buns sound hollow when tapped. Serve warm or toasted with plenty of butter.

Tips from the kitchen

  • Weigh or eyeball your flour carefully: add just enough so the dough is soft and slightly tacky, not stiff, for the fluffiest buns.
  • Keep the buns touching in the pan so they rise upward and stay pillowy, then tear them apart after baking.
  • Cardamom loses punch fast, so use fresh ground for the best aroma.

Estimated nutrition per serving: 230 cal · 6g protein · 34g carbs · 8g fat

Make it your own

  • Add 1/2 cup raisins or currants to the dough for a sweeter bun.
  • Swap half the cardamom for a pinch of cinnamon if you prefer a milder spice.
  • Brush warm buns with a little melted butter instead of egg wash for a softer top.

Storing & make-ahead

Store cooled buns in an airtight container at room temperature for up to 2 days. Freeze for up to 2 months and thaw at room temperature. Best refreshed by splitting and toasting, then buttering.

Good to know

Can I use fresh yeast?
Yes. Use about 0.9 ounce fresh yeast crumbled into the warm milk in place of the packet of active dry yeast.
Why did my buns come out dense?
Usually too much flour or a rise that was cut short. Keep the dough soft and let it fully double both times.
Can I make the dough ahead?
Yes. After the first rise, cover and refrigerate overnight, then shape, let the buns come to room temperature and double, and bake.
Do I have to use cardamom?
It is the classic flavor, but you can reduce it or swap in cinnamon for a milder, more familiar taste.

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