Hedevigere (Sønderjysk)

Ingredients for Hedevigere (Sønderjysk)

Instructions for Hedevigere (Sønderjysk)

To prepare the Hedevigere (Sønderjysk) recipe, please follow these instructions:

Dissolve the yeast in lukewarm milk. Sugar and 50 g butter is stirred together, add the currants, sukat and cardamom. Stir the flour and milk alternately in the dough. When the dough is well kneaded, set it to uplift in 2 hours.

Then knead the rest of the butter (about 75 grams) into the dough. That form now round buns, which tapped with knuckles and put on a well oiled plate.

Bake at 225 degrees for 15 minutes.

Hedevigere have got their name from the German Heisse Wecken. Most buy hedevigere at the bakery to shrovetide, when dough balls are difficult to bake. In the past went there cake wives around with a yoke with two baskets, in which there were two kind of Shrove buns, Vile and Gewårtes. Vile was common wheat buns, Gewårtes was hedevigere.