Norwegian cardamom rolls sjokoladeboller
A classic Norwegian recipe to make sweet yeast buns with cardamom and chocolate chips.
Servings 4 people
Calories 659kcal
Equipment
- Mixing bowls
- Electric mixer with hook attachment
- Kitchen scale
- Baking tray
- Spatula or wooden spoon
Ingredients
- 450 g flour
- 250 ml milk + 3 tbsp, divided
- 75 g sugar
- 13 g fresh yeast or dry yeast equivalent
- 1/2 tsp cardamom finely ground
- 75 g butter softened, cubed
- 75 g chocolate chips
Instructions
- Warm the milk to lukewarm (about 20°C). Crumble the fresh yeast in the milk and stir to dissolve.
- Combine the flour, sugar and finely ground cardamom in a mixing bowl. Pour in the milk and yeast mixture. Mix with an electric mixer fitted with a dough hook for 10 minutes.
- Add the softened butter little by little, always mixing to incorporate.
- Stop the mixer and add the chocolate chips. Stir them in with a rubber spatula. Cover the bowl and let the dough rest for 1 1/2 hour.
- After the first rise, take the dough out of the bowl. Divide it into 9 smaller balls aiming for the same weight. It is easy to weigh the dough and divide its weight by 9.
- Place the 9 balls on a baking sheet lined with parchment paper, gently flattening their bottom. Let proof for 45 minutes.
- Gently brush 3 tbsp milk on top of each ball to moisten them before baking. Alternatively you can use eggwash, which will give the buns a shinier finish.
- Bake in the pre-heated oven at 225°C (440°F) for 12 minutes.
Notes
Enjoy the Norwegian cardamom rolls either warm from the oven, or cooled to room temperature. While many people love when the yeast flavour is enhanced by a higher serving temperature, I enjoy my cardamom buns most when they have completely cooled. Nothing beats the crunch of a chocolate chip, when you bite into one.
Nutrition
Calories: 659kcal | Carbohydrates: 108g | Protein: 14g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 47mg | Sodium: 164mg | Potassium: 222mg | Fiber: 3g | Sugar: 22g | Vitamin A: 570IU | Calcium: 92mg | Iron: 5mg