I’ve been trying and testing recipes for weeks now so it was about time to post something new on the blog as well. Considering its almost winter, well, at least here in Norway and also a lazy Sunday morning, I think chocolate Boller sounds perfect.
One thing I forgot to mention is that the special star in this recipe is the cardamom. I’ve never used or taste cardamom (well, not to my knowledge, at least) until eating Norwegian Boller, but now I’m absolutely hooked! It has such a nice and unique flavor if used right. It’s so unique I can’t even describe the taste of it. I guess it’s just one of those spices that you gotta try and see for yourself if you love it, or hate it.
Okay, let’s get to work now!
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Passive Time | 1 hour |
| Servings |
20 buns
|
- 500 grams all purpose flour
- 100 grams sugar
- 1 teaspoon baking powder
- 2 teaspoons ground cardamom
- 1/4 teaspoon salt
- 100 grams butter
- 350 ml milk
- 1 tablespoon active dry yeast
- 90 grams chopped chocolate
- 1 medium egg white
Ingredients
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- Mix the dry ingredients - flour, sugar, baking powder, cardamom and salt in a large mixing bowl.
- In a saucepan on low heat, melt the butter, gradually adding the milk, stirring constantly. Sprinkle a bit of sugar and mix until dissolved. Remove from heat and let it cool slightly, until lukewarm. Pour the milk mixture over the yeast and stir until yeast is fully dissolved.
- Pour the milk mixture into the flour mixture and whisk until incorporated. Then, using the dough hook, knead the dough for about 10 minutes on medium speed until you have a nice and uniform elastic dough. Cover the bowl with a towel and let it stand in a warm place for an hour, until doubled in size. Then, slowly stir in the chopped chocolate.
- On a dusted surface, knead the dough a few times by hand until smooth. Divide it into four equal pieces, then roll each one into a sausage shape and cut each shape into 4 or 5 pieces. Roll each piece into a smooth ball between your palms and place on a baking sheet.
- Cover the buns with a towel and let them rise for another 10-15 minutes. Then, brush the top of each bun with the egg wash.
- Preheat oven to 220C and bake until bun are golden brown, somewhere between 12-14 minutes. Let them cool for a couple of minutes and enjoy while warm!
Recipe Suggestions
See how easy? They’re perfect for a Sunday morning, or evening..or even Monday!
DID YOU MAKE THIS RECIPE?
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These Norwegian chocolate boller look amazing, perfect for a New Year’s Eve feast. I definitely love to try the recipe.
They definitely were a treat this New Year’s! You should definitely try it out. Thanks for stopping by!
This recipe sounds amazing! Thank you so much for sharing!
Thanks for stopping by, Ester!
What type of chocolate did you use?
Semi-sweet chocolate 🙂
Made these today and loved this recipe, so soft and the addition of chocolate brings these boller to the next level!
So happy you enjoyed them! Thanks for your lovely comment!
Boller er så jævli digg på en varm sommer kveld, ferske fra narvesen. 10 for 20 som vi liker å si her i “Norway” Fytti rakkern er allt jeg kan si. Bollene smelter i munnen og får meg tent på litt bolle magi. Man kan nesten få en boner!
I do try this recipe and I found myself to fulfill my craving.Thanks for sharing your recipe it was easy to follow as well.🙏🙏🙏
Looks delicious, making it now, can I let the dough sit overnight and cook it in the morning?
Sure thing! Just place it in the fridge. Good luck 🙂
There is something very wrong, it looks like batter not dough. I triple checked that I’m following the recipe and I am.
Hi Benjamin, sorry to hear you’re having issues. It is scientifically impossible for a ratio of 500 grams of flour to 350 ml of liquid to turn into batter, so I am not sure how that happened. Are you sure you measured correctly?
All my kitchen equipment is in cups, not grams, I messed up the conversion. I didn’t realize 500 grams wet was different from 500 grams dry. I added flour and hopefully it turns out alright, I’m going to have to try this again with the correct measurements. Thanks for getting back!
Ow, I am sorry to hear this! This is a good reminder I should add measurements in cups as well. Hopefully your dough turns out semi-alright and it’s not completely wasted!