NORWEGIAN CARDEMOM BUNS “BOLLER”

Norwegian “Boller” have been staple in my family since I was young, I distinctly remember it being the first thing I baked with my mum when we moved to London. I must have been about 3 or 4 years old! These ones are slighly sweet (you can make them sweeter if you want), cardemom spiced, and super fluffy. It’s normal to top them with jam or cream (but whatever you fancy works!).

Prep time: 2 hours (including rise)

Cook time: 15 mins

Serves 10

Ingredients

• 450g plain flour

• 75g sugar

• 1/2 pack dry yeast (6.5g or 2.25 tsp) or 25g fresh yeast

• 2 pinches salt

• 2tsp Cardamom

• 1tsp Cinammon

• 250ml whole milk

• 1 egg + 1 egg for eggwash

• 75g room temperature butter

Method

1. Place all your dry ingredients into a bowl.

2. Heat the milk and 1 egg until luke warm, stirring constantly.

3. Combine the liquid with the dry ingredients. Stir on a low speed for 5mins until it comes away from the bowl (or by hand for 10 mins until stretchy.

4. Add the cubes of softened butter and keep mixing for a further 10 mins on low speed (15 mins in total) or 20 mins by hand. This dough needs lots of kneading!
   TIP! You’ll know it’s done if you can stretch a piece of dough thin enough to let light through without tearing.

5. Leave to rise for 1 hour or until the dough has doubled in size.

6. Once risen, flour your work surface and knead the dough by hand for a minute or two to knock some of the air out.

7. Divide the dough equally by 10 (90-95g each) and shape into balls.

8. Leave them to rise for another 40 mins until doubled in size. Preheat the oven to 200 C.

9. Brush the buns with egg wash and bake for 14-15 mins.
   TIP! If the buns look quite dark - you can cover them with tinfoil for the remaining time to make sure they don’t burn.