Varme Hveder – Danish Hot Wheat Buns


The Danish holiday (Store Bededag Great Prayer Day) celebrated on the 4th Friday after Easter. In the year 1686 the Danish King Christian decided to collect certain holidays into one big day called Store Bededag. This way the Danes had more days to work.

It was the tradition to buy “varme hveder” the evening before Store Bededag, because the bakeries were closed on holidays, and people bought the bread for the following day

Today we still have the tradition of eating “varme hveder”, Thursday evening before the actual holiday, Friday.

Check out our YouTube video  
to see how Karen Grete prepares these traditional holiday buns


Varme Hveder – Warm Wheat Buns 
  • 2½ dl flour
  • 6 oz milk
  • 1 egg
  • 1 1/4 tsp yeast
  • 1/4 tsp salt
  • 2 tsp sugar
  • 1/2-1 tsp cardamom (according to taste) 
  • 4 tbs butter


  1. Mix the warm milk with 1 1/2 tsp yeast, 1 tsp sugar.
  2. Mix the flour with 1/2-1 tsp cardamom, 1 tsp sugar and 1/4 tsp salt. 
  3. Add the egg and the melted butter to the milk and pour it all into the flour.
  4. Knead the dough for about 10 min, cover it with a towel, and let the dough rise for about 1 1/2 -2 hour.
  5. Roll the dough and cut it into 8 buns. Leave the buns in a pan sprayed with oil and dusted with flour. Cover it up and let the rise for 1-2 hours.
  6. Bake the buns in the oven at 400F for about 20- 25 minutes. Let them cool a little and cut them in two pieces.
  7. Place the cut buns in the oven for about 5-6 min on a baking sheet at 400F.

  8. Serve the buns hot (or cold) with butter and jam or cheese with coffee or tea.Enjoy!

Påske – Kylling og asparges i tarteletter – Chicken and White Asparagus Tarlet For Danish Easter


  • 1 jar of asparagus
  • 2 pieces of chicken breast
  • 1 leek, 1 celery stalk, a couple of carrots
  • bayleaf, parsley, thyme, salt, pepper
  • 1/3 cup cream
  • 2 tbsp. butter
  • 1/4 cup flour
  • Chicken stock
  • Tartlets
  • Parsley or chives

See our video tutorial


  1. Cover the chicken breasts with water, add the vegetables and bring to a boil. Cook for approx. 1/2 hour.
  2. Slice the cooked chicken  and the asparagus into small pieces.
  3. Melt the butter, add asparagus liquid and keep stirring. Add cream and chicken stock.  Finally add the chicken and asparagus pieces.
  4. Fill the tartlets with the creamed chicken and asparagus and sprinkle with either parsley or chives 

Jule brød – Danish Christmas Bread Wreath Recipe

Do you love Christmas bread?  This is a delicious Christmas bread recipe! God Jul!


  • 1 pkg yeast
  • 1 tablespoon of sugar
  • 1 egg
  • 5 tablespoon of butter
  • 1/2 tsp salt
  • 2 1/2 cups flour
  • 3/4 cup warm milk
  • 4 oz raisins
  • 4 oz fruitcake mix
  • 1/2 cup chopped almonds
  • 1 tsp cardamom
  • 1 tsp freshly grated lemon (orange zest is optional)
  • egg wash
  • 1 tbsp cinnamon and sugar mixture
  • Candied cherries
  • 1 cup powedered sugar mixed with 2 tbsp water
  • bake at 425F for approx. 25-30 min.


  1. Mix flour with, salt, sugar, fruitcake mix, almonds, cardamom, lemon peal, raisins.  
  2. Dissolve yeast in the warm milk and add a approx. 1 tsp sugar. After 10 min add the melted butter and the egg to the yeast mixture and finally pour it over the flour mixture.  
  3. Knead the flour for several minutes and leave it covered for approx. 45 min. Punch down and cut the dough into four parts. 
  4. Roll out each part into a long roll and braid the four rolls.  
  5. Shape it into a wreath.  
  6. Brush egg wash on the wreath and sprinkle it with cinnamon sugar mixture, add the cherries and leave it to raise for approx. 45-60 min. 
  7. Bake the wreath in the oven at 425F for approx. 25-35 min or until golden brown. 
  8. Finally add the sugar glaze.
  9. Serve the bread with butter.

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How to Make A Danish Birthday Cake – Dansk Fødselsdagskage – Karen Grete Sings Danish Birthday Song


There’s nothing like the taste of a homemade birthday cake that you make in your own kitchen. Baking a cake is as simple as measuring ingredients, mixing them in the right order.  But the fun part is to decorate the cake!  

Here we have a simple recipe to make a Danish birthday cake (Dansk Fødselsdagskage).  Our recipe is to make a two layer cake (lagekage).  This is a perfect recipe if you only have one baking pan to bake a cake. 

Also, in the video we made a traditional Danish birthday cake for the Queen of Denmark. Queen Margrethe II birthday is on April 16th.  So we decided to make a birthday cake for her. Also Karen Grete sings happy birthday too!

 Click on our YouTube video 
to see how Karen Grete makes the Danish birthday cake

Cake (Lagkagebunde) – makes 1 cake, cut into 2 thin cake layers 

  • 3/4 cup butter or 1 1/2 sticks
  • 1 cup sugar 
  • 3 eggs – make sure that your eggs are at room temperature)
  • 1 1/3 cups flour 
  • 3 tablespoons of milk
  • 1 teaspoon baking powder 
  • butter or cooking spray

 Variations with the Cake batter:

  • Add 1 teaspoon of either vanilla extract, almond, lemon or orange zest to batter.
  • shaved some chocolate on top of the whipped creamed cake to make it look even prettier.
Cake Assembly  Ingredients

  • 3/4 cup of strawberry or raspberry jam
  • Custard Filling– check our blog post and our YouTube video on how to make homemade custard filling
  • 2 cups of whipping cream
  • cake decorations: Danish Flags, candy, etc
Kitchen Utensils
  • 9 inch round cake pan or springform pan
  • measuring cup
  • whisk or a hand mixer or electric mixer
  • measuring spoon 
  • medium mixing bowl
  • wooden spoon
  • spatula
  • wax paper and draw an 9″ circle (optional)
Cake Directions:
  1. Preheat oven to 435 degrees F
  2. Using an 9 inch cake pan, either spray cooking spray or butter the bottom of the pan. Make sure to grease it well with butter or cooking spray so the cake won’t stick to the pan when it’s baked.  Optionally trace a circle of the bottom of the pan onto parchment paper and cut the circle out. Place the parchment paper circle onto the greased bottom of pan and set the pan aside.
  3. In mixing bowl, cream softened butter with granulated sugar and beat until light and fluffy. 
  4. Beat the eggs one at a time into the mixing bowl.   
  5. Mix the flour with the baking powder in a separate small bowl.  
  6. Add the flour mixture into the mixing bowl. Beat until well blended. Turn the electric mixer off and use a spoon or spatula to scrape the sides of the bowl so every bit of batter gets mixed completely. 
  7. Add the milk gradually.  Mix until smooth until the batter comes together and no white bits of flour remain.  While mixing, stop occasionally to scrape down the sides of the bowl with a spatula or spoon to ensure that everything is mixed thoroughly.
  8. Pour the batter into the prepared cake pan. Use a spoon or spatula to scrape the sides of the bowl so every bit of batter makes it into the pan. Spread batter evenly
  9. Bake at 435 degrees on the center oven rack for 8 to 10 minutes or until light golden brown.  Careful not to over-bake the cake. It’s done when the cake feels firm to the touch or by inserting a toothpick into the middle and it comes out clean, rather than coated with batter.
  10. Let the cake cool in the cake pan on a baking wire rack for 10 minutes.  Then once cooled, run a small butter knife around the pan edges to loosen the sides from the pan.  Place the wire rack over the top of the pan, invert it, and tap it lightly to remove the cake.
  11. Let the cake cool for several hours. (for best flavor make the cake the night before)
  12. Make sure cake is completely cooled before cutting it into 2 cake layers. 

Assemble the Cake

  1. Remove bottom cake layer on to a serving plate or cake platter.   
  2. On the bottom layer spread the Custard Filling.  Then add  droplets of jam on top of vanilla cream.  Make sure there are plenty of droplets all over the vanilla cream surface.
  3. Place the top layer onto the first cake layer. 
  4. Whip the cream in a mixing bowl until frothy. 
  5. Spread on the top and the sides of cake with whipped cream.
  6. Spoon in a pastry bag and pipe over the cake.  Decorate with flags and candles for a birthday.  Add strawberry all around the edging of the cake.

  7. Please note that the cake can be assembled ahead of time (without the whipping cream) and refrigerated. The flavors blend well 

Here are the words that Karen Grete sung in the video

In Danish
I dag er det [name]s fødselsdag
Hurra, hurra, hurra!
han/hun sikkert sig en gave får
som han/hun har ønsket sig i år
med dejlig chokolade og kager til.

Translation in English
Today it is [name]’s birthday
Hurray, hurray, hurray!
He/she probably recieves a present
that he/she has wished for this year
with lovely chocolate and cakes.

Sometimes it is fun to mix and match old and new when setting a table. In this photo, we have an IKEA floral place mat, a Nordic pewter cake server, a vintage Royal Copenhagen Blue Flower pitcher sitting behind the cake and to the left there is a vintage leaf shaped candy dish.  The cake is sitting on a Royal Copenhagen White Fan plate. Yes! The White Fan plate is so large that it could hold the large birthday cake!

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)

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Skidne Æg “Dirty Eggs” – Eggs in Mustard Sauce for a Danish Easter Lunch

Easter is almost here! Try this Egg in Mustard Sauce recipe at your upcoming Easter lunch or spring brunch! In Denmark, Skidne Æg is an old-fashioned dish. Every Easter (Påske), Danish homes prepare Skidne Æg “Dirty Eggs” for their Easter lunch.  However, this Easter dish is a very easy delicious dish and can be served anytime.  We like to have chopped chives or parsley with a slice of rye bread on the side. 

Happy Easter!

Karen Grete


  • 6 eggs (medium size)
  • 6-8 slices of fried bacon 
  • slices of rye bread (rugbrød)

Mustard Sauce

  • 50 g butter
  • 3-4 tablespoons of wheat flour
  • 1 1/2 cup of milk
  • 2-3 tablespoons of mustard
  • 1 tsp salt
  • freshly ground pepper


  • fresh cut chives or parsley
There are a couple of steps to do but it is pretty easy and quick to make.
Eggs:  First bring water to boil in a pan. Cook the eggs at low heat and cover for approx. 6 minutes (depending on the size of the eggs).  The result is the outer layer of the yolk should be slightly firm.  The yolk in the center should be soft.  So the eggs should not be hard boiled nor soft boiled just in-between. When done the eggs are done boiling, cool the eggs with cold water. Then, peel the eggs and set aside.
Mustard Sauce: Melt the butter in a heavy-bottomed saucepan over high heat, but without browning. Stir in the flour and cook the mixture well until the paste cooks and bubbles a bit. Stir constantly and do not let the mixture brown. Add half of the milk and keep stirring as the sauce thickens. Beat the remaining milk in little by little. Let the sauce cook on low heat and keep stirring. Add salt and pepper to taste.  Add your favorite mustard.
Serve: Spread the mustard sauce on a plate.  Slice the eggs in half.  Place the half “smiling” eggs and bacon on the plate. Sprinkle with chives or parsley. Serve with rye bread.´