Traditional Norwegian Boller (Buns)

There are many different recipes for Boller (buns) all with slight variations of the ingredients, but this is one of my favourites. With this dough you can make many different types of buns, but let's start with the classic traditional Bolle. These are the ones my mother used to make and I have many happy childhood memories of being curled up on the sofa with delicious warm buns and hot chocolate, while my stepfather read aloud.

This is also the recipe I use when I bake for my own children. For all my lovely Scandibakes customers, I have used a slightly more complicated recipe, but we will get to that later. This recipe is very easy to do, but just remember, the key to get nice soft boller, is giving the dough enough time to rise. In other words, be patient.....

Ingredients

150gr soft room temperature butter, or margarine

500ml lukewarm milk

1 pack dry yeast

150gr sugar

2ts salt

4ts ground cardamom

1ts baking powder

1 large egg

1kg white bread flour

200gr raisins (optional)

Instructions

Pour the flour into the bowl of your stand mixer and then add all the other dried ingredients. (If you don't have a mixer, use a large bowl) Warm up the milk to room temperature, then add that and the egg to bowl, attach your dough hook and set on a low speed. Let the machine go for approximate 10 minutes and then add the butter and let the mixer go for a few more minutes, until all the butter is mixed inn and the dough has let go of the sides of the bowl. Finally add the raisins and make sure they are all mixed in before turning the machine off. Use a spatula to scrape off any dough still attached to the dough hook and then cover the bowl with cling film and set somewhere warm and draft free for approximately an hour, or until the dough has doubled in size.

When I bake on a warm summers day the dough seems to grow before my eyes, while in the winter it is a much slower process. If you have a warming drawer, use that, you can also use your oven on the very lowest possible temperature, approx. 30 Celsius, otherwise you just have to stay patient.

When the dough is finally ready, use a spatula to pour the dough on to a lightly floured worktop. I prefer to use a silicone baking mat, as it easy to clean and the dough is less likely to stick to the surface. Use a dough cutter, or a knife and cut the dough into approx. 20 equally sized pieces and knead each by hand until you have a round and nicely shaped bun. Place the buns on greaseproof paper and cover with a dish cloth, or place the tray in a proofing bag. Let the buns rice for an other hour, or until they have doubled in size. Set the temperature on the oven to 200C on over under heat, then whisk an egg with a small pinch of salt and brush the buns with the mixture. This isn't necessary, but it gives the buns a nice glace. When the oven is ready, slide the tray in and bake the buns for approximately 10-12 minutes, or until golden brown. When the buns are done, let them cool off under a tea towel, then they are ready to eat. In my opinion there is nothing better than warm buns eaten with butter and cheese, or with homemade raspberry jam. Enjoy!