Skip to main content
NORCOOK
Hveteboller
Modern Viral Baking · New Wave

Hveteboller

Simple sweet cardamom buns studded with pearl sugar or raisins — the plain bun everyone grows up on.

2 hrEasy
Back to the index

Cultural Context & History

The unfilled sweet bun is the foundation of Norwegian baking — the first thing many children learn to make. Warm from the oven with butter, it needs nothing more.

Ingredients

  • 500 g plain flour
  • 80 g caster sugar399 kcal · 0 g protein · 0.3 g fat · 99.4 g carbs per 100 g
  • 1 1/2 tsp ground cardamom
  • 1/2 tsp salt0 kcal · 0 g protein · 0 g fat · 1330 g carbs per 100 g
  • 1 packet (7 g) dry yeast
  • 75 g butter, melted714 kcal · 0 g protein · 78.6 g fat · 0 g carbs per 100 g
  • 300 ml milk, warmed55 kcal · 3.4 g protein · 2.1 g fat · 5.1 g carbs per 100 g
  • 1 egg, beaten, to glaze513 kcal · 6.4 g protein · 28.8 g fat · 57.7 g carbs per 100 g

Per-100 g values shown for ingredients verified against Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients not yet verified show no nutrition line.

Recommended Tools

  • Stand mixer with dough hookPowers through the full ten-minute knead effortlessly.
  • Bench scraperPortions the dough into twelve even pieces.
  • Pastry brushLays an even egg glaze for a glossy crust.

Product suggestions are editorial references only; no purchase or affiliate links are currently configured.

Step-by-Step Instructions

  1. 1

    Combine the flour, sugar, cardamom, salt and yeast, then work in the warm milk and melted butter and knead for a full 10 minutes until smooth and elastic. Cover and leave to rise for 1 hour.

  2. 2

    Knock the dough back and divide into 12 equal pieces, rolling each into a perfectly smooth, taut round.

  3. 3

    Arrange on a parchment-lined tray, cover, and prove for a further 30-40 minutes until puffy.

  4. 4

    Brush all over with beaten egg and bake at 225°C for 10-12 minutes, until deep golden brown.

Chef's Tip

Roll each ball under a cupped palm on an unfloured patch of counter — the gentle drag builds surface tension and gives that flawless, domed finish.

Chef's Tip

Crush whole cardamom pods fresh rather than reaching for pre-ground — the warm, resinous scent is the whole point of the bun.

How this page was made

Written by
The Norcook editorial archive. No individual author is named yet — see the editorial and food-safety policy for what that means and what has to happen before a byline appears.
Content last checked
— “checked” records an editorial check, not a qualified review. Where one exists, the recipe-specific review record appears in the food-safety callout.
Regional context
Modern Viral Baking — the hub carries the wider background, the ingredient glossary and its own sources.
Sources
No page-level sources are recorded for this recipe yet. The cultural background above is written as general context, not as a sourced historical claim.

Keep exploring

There are 76 more stories waiting in the index — from Arctic cures to viral bakes.

Browse all recipes