These light and fluffy spherical baked snacks are a decidedly Danish, typically enjoyed around Christmas. We love to snack on these along with a mug Gløgg, a good book, and a fire going in the wood stove.
Author: Lea Bech-Sjøthun
Warm wheats is known to every Dane by the distinctive cardamom smell, the tanginess from buttermilk, and the slightly flaky texture in the sides from where the buns have grown together. I’ve always loved the tanginess and the slightly rough texture from the wheat – and this sourdough whole wheat version enhances exactly this tangy roughness.