Norwegian Vanilla Boller Recipe

With Christmas just around the corner, it’s time to get in the baking mood and try out new recipes! Part of what makes Christmas… Christmas, is the amazing food you get to eat! Okay, and all the surprises and gifts you get to offer and receive!

I think I’ve already mentioned that boller or buns in English, are a classic Norwegian dessert that you can find literally everywhere here in Scandinavia. If you’ve ever been to Norway, you’ve probably had at least a boller. There are many variations of this dessert and you can make them with raisins, chocolate (have you tried my Sjokoladeboller recipe? you should!), vanilla or just simple! The star of this recipe – cardamom – will make sure you will end up with amazing buns no matter what filling you decide to try.

Oh, and by the way, if they look messy, it’s because, well, they are messy! If you’re clumsy like me, you’ll end up making a huge mess in your kitchen while assembling this… But what can I say? Totally worth it! Don’t worry though, even if it looks a bit messy, the steps are pretty straightforward. If you have any questions don’t hesitate to leave a comment and I’ll try to clarify it for you!

Note: For this recipe, I’ve used store-bought vanilla cream, but you can totally make your own. Look online for vanilla pastry cream or vanilla custard recipes and you’ll find plenty of good recipes. I recommend this one.

 

 

Print Recipe
Skoleboller (Norwegian Vanilla Buns)
Delicious Norwegian vanilla buns dipped in icing and coconut flakes. A perfect winter dessert!
Prep Time 20 minutes
Cook Time 12 minutes
Passive Time 60 minutes
Servings
12
Ingredients
Boller
  • 300 ml milk use whole, 1% or 2%
  • 1 medium egg
  • 500 grams all purpose flour
  • 75 grams sugar
  • 2 teaspoons cardamom
  • 1/4 teaspoon salt
  • 2 tablespoons yeast
  • 75 grams butter room temperature
Glaze
  • 135 grams icing sugar
  • 3 teaspoons egg white
  • 3 teaspoons milk or water
  • 200 grams shredded coconut
Prep Time 20 minutes
Cook Time 12 minutes
Passive Time 60 minutes
Servings
12
Ingredients
Boller
  • 300 ml milk use whole, 1% or 2%
  • 1 medium egg
  • 500 grams all purpose flour
  • 75 grams sugar
  • 2 teaspoons cardamom
  • 1/4 teaspoon salt
  • 2 tablespoons yeast
  • 75 grams butter room temperature
Glaze
  • 135 grams icing sugar
  • 3 teaspoons egg white
  • 3 teaspoons milk or water
  • 200 grams shredded coconut
Instructions
  1. Start by gently warming the milk in a saucepan. You want it to be lukewarm (about 37C)
  2. In a large mixing bowl of a standing mixer place all the dry ingredients - flour, sugar, yeast, cardamom, and salt (make sure the salt and the yeast do not touch!)
  3. Add the warmed milk and the egg
  4. Turn the mixer on low speed and knead for about 8 minutes. After 8 minutes, add the butter to the dough and continue on medium speed for another 5 minutes. The dough should be elastic and somewhat moist.
  5. Place the dough in a greased bowl covered with a tea towel and let it rise in a warm environment for one hour or until the dough has doubled in size.
  6. When the dough has finished rising, take it out and place it on a lightly floured surface. Form the dough into a large ‘sausage’ and cut it into 12 pieces. Roll each piece into a round bun and place half of the buns on one prepared baking sheet and the other half on another prepared baking sheet, leaving a good amount of space between each bun. Cover each sheet with a tea towel and let the buns prove for another 30 minutes and preheat the oven to 225°C/450°F.
  7. While the buns are proving, make the glaze. In a small bowl, mix together the powdered sugar, egg white and water until a nice glaze forms. In a separate bowl, wide enough to fit the buns, place the coconut.
  8. When the buns are ready, make a nice indentation in the center of each. I like to use the back of my pestle, but you can use a spoon or anything else that will work. Make sure to press down all the way, as the dough will spring back when baking.
  9. Fill each indentation with about 2-3 tablespoons of the vanilla custard. Brush the sides of each bun with a lightly beaten egg if preferred.
  10. Place one of the cooking sheets on the middle rack in the oven and bake for 10-12 minutes. Repeat for the second batch. Allow the buns to cool completely.
  11. When the buns have cooled, take the glaze and place it around the custard center. After you have glazed a bun, immediately press the glazed area into the coconut and rotate until the glaze is completely covered by coconut. It is perfectly fine if some of the coconuts get onto the custard. I think this adds to the homemade look. Serve immediately!

 

DID YOU MAKE THIS RECIPE?

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