Norwegian Buns (Boller)
A community recipe by TattNot tested or verified by Nigella.com
Introduction
These are traditional Norwegian buns. They can be bought in every supermarket and bakery in the country and are lovely as is, or with salami or cheese inside. They can be frozen and also toasted. Not so traditional but also very lovely is putting a piece of chocolate in the middle of the bun, however then omit the raisins from the recipe. This is a very forgiving recipe and easy to make and great to include kids in the baking process. Norwegian cakes and buns are not very sweet, just a touch. When I bake with yeast I make sure there is not a door or window open. A draft will ruin it so I often let it rise inside the oven whilst it is switched off and 5 minutes before baking I remove the items and cover so I can preheat the oven to bake my goodies.
These are traditional Norwegian buns. They can be bought in every supermarket and bakery in the country and are lovely as is, or with salami or cheese inside. They can be frozen and also toasted. Not so traditional but also very lovely is putting a piece of chocolate in the middle of the bun, however then omit the raisins from the recipe. This is a very forgiving recipe and easy to make and great to include kids in the baking process. Norwegian cakes and buns are not very sweet, just a touch. When I bake with yeast I make sure there is not a door or window open. A draft will ruin it so I often let it rise inside the oven whilst it is switched off and 5 minutes before baking I remove the items and cover so I can preheat the oven to bake my goodies.
Ingredients
Serves: 30
- 200 grams butter
- 500 millilitres milk
- 7 grams dried yeast
- ½ teaspoon salt
- 200 grams sugar
- 1 kilogram flour
- 1½ teaspoons cardamom
- 200 grams raisins
- 7 ounces butter
- 18 fluid ounces milk
- ¼ ounce dried yeast
- ½ teaspoon salt
- 7 ounces sugar
- 2⅕ pounds flour
- 1½ teaspoons cardamom
- 7 ounces raisins
Method
Norwegian Buns (Boller) is a community recipe submitted by Tatt and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
When I bake with yeast I make sure there is not a door or window open. A draft will ruin it so I often let it rise inside the oven whilst it is switched off and 5 minutes before baking I remove the items and cover so I can preheat the oven to bake my goodies.
When I bake with yeast I make sure there is not a door or window open. A draft will ruin it so I often let it rise inside the oven whilst it is switched off and 5 minutes before baking I remove the items and cover so I can preheat the oven to bake my goodies.
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What 1 Other has said
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Posted by Rich2708 on 28th August 2014
Show more commentsLOVE these buns. Takes me straight to Scandinavia! I wonder if 250°C isn't a bit hot though? Not quite baked in the middle before they get very dark on the outside. I have better results with 210/220°C. If you can't find ground cardamom, you can use the seeds from inside cardamom pods. Grind/chop as fine as you can. But use only about half as much as the dried spice!