Hveder could be translated to Wheat buds. it is traditional bun eaten the night before the Danish holiday "Store Bededag" (Great Prayer Day).
Great Prayer Day was introduced in 1686 by the bishop of Roskilde Hans Bagger with Christian V's blessing. It is a consolidation of minor or local Roman Catholic holidays that had survived Reformation in Denmark. It is celebrated on the fourth Friday after Easter.
Because Friday was a holiday the bakers could not work so they would bake large quantities of bread the day before (Thursday) that people would buy so that had bread for the holiday. Not sure when but certainly understand why people gradually started eating the wheat buds Thursday evening while they were still warm.
Mix milk and water and warm to "body" temperature, if you use fresh yeast crumble it into the liquid and stir until dissolved. If you use dry yeast mix with 400g of the flour and add that to the liquid together with sugar, salt, cardamom and eggs. Mix it well and then add the softened butter, continue mixing until the butter is absorbed by the dough and then add flour until the dough is smooth and glossy.
Cover the dough and let it rest for 30 minutes.
Divide the dough into equal pieces (10-12), and shape the buds by putting a piece of dough on your palm of one hand and roll it around with your fingers on the other hand. Place the buds in a tight fitting baking tray with tall sides so that there is no space between the trays sides and the buds and just a couple of millimetres between the buds. Cover and set to rest for 2-3 hours. They should double in size and there should be no space between them.
Baste the buds and bake the buds for 15-20 minutes until golden in the middle of your oven at 190C/375F.
Take out and let cool on a rack, but let them get too cold! They are delicious while still lukewarm, cut them in half and put some butter on, I promise that you'll come back for one more.
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