Author Notes: I've been meaning to post this recipe forever, and am just finally getting around to it. Boller are one of the most beloved and delicious snacks in Norway - the other, I'd say, is waffles, oh, and maybe skolebrød, but I digress. They are soft, fragrant cardamom buns with or without raisins (the with raisins version is infinitely superior), and they are available all over from bakeries, to grocery stores, to gas stations. But, obviously the very best are the homemade ones. Specifically the homemade ones my mother bakes. She taught me this recipe, so of course there were no measurements involved to begin with, but this is my best attempt at nailing down quantities. Served slightly warm plain, or with butter and Norwegian goat cheese, they simply can't be beat. (Oh, and for Fat Tuesday you cut them in half and serve them with whipped cream which, I think, is my all time favorite food) - fiveandspice
Makes about 12-14
- 2 1/2 cups warm whole milk (I think it’s about 100 degrees F, I usually use milk that’s nice and warm, but not too hot to leave your finger in)
- 1 stick butter, melted
- 1 cup granulated sugar
- 2 tablespoons active dry yeast
- 1 teaspoon salt
- 2 teaspoons ground cardamom (preferably freshly ground, if you can)
- 5 1/2 cups or so, of all purpose flour
- 1/2 cup raisins (this is optional, but recommended)
- 1 egg white, for an egg wash
- In a large mix bowl (or standing mixer with a bread hook) mix together the warm milk, melted butter, sugar, and yeast. Allow to stand for about 10 minutes, until the yeast is good and foamy.
- Stir in the salt and cardamom. Then stir in the flour, bit by bit, until it is all incorporated. Stir in the raisins at this point too. The dough should still be pretty sticky - it will be difficult to handle, but this is key to getting a properly soft and pillowy texture in the buns. Cover the bowl with a cloth and allow to rise in a warm place for about hour (until about doubled in size).
- Grease two cookie sheets. Punch down the dough, turn it out onto a lightly flour surface, and knead it briefly, just a couple minutes. Then, break of pieces of dough and form them into balls a bit bigger than golf balls, and place on the cookie sheets. You should be able to make about 14.
- Cover and let rise somewhere warm for another 30-45 minutes. Preheat the oven to 350F. Before baking, brush the buns with egg white. Bake one sheet at a time for about 20 minutes, until golden brown on top and if you tap one on the bottom it will sound hollow (this can be accomplished if you scoop one out with a spatula and turn it upside down in an oven-mitted hand).
- Allow to cool on a cookie sheet for at least 15 minutes before you dive in. They are also good reheated or toasted for several days. Serve plain, or with butter, or with butter and a little Norwegian gjetost.
- This recipe was entered in the contest for Your Best Recipe with Cardamom