Mor's Boller

 

I've been meaning to post this recipe forever, and am just finally getting around to it. Boller are one of the most beloved and delicious snacks in Norway - the other, I'd say, is waffles, oh, and maybe skolebrød, but I digress. They are soft, fragrant cardamom buns with or without raisins (the with raisins version is infinitely superior), and they are available all over from bakeries, to grocery stores, to gas stations. But, obviously the very best are the homemade ones. Specifically the homemade ones my mother bakes. She taught me this recipe, so of course there were no measurements involved to begin with, but this is my best attempt at nailing down quantities. Served slightly warm plain, or with butter and Norwegian goat cheese, they simply can't be beat. (Oh, and for Fat Tuesday you cut them in half and serve them with whipped cream which, I think, is my all time favorite food)

What you will need

2 1/2 cups warm whole milk, about 100F

1 stick butter, melted

1 cup granulated sugar

2 tablespoons active dry yeast

1 teaspoon salt

2 teaspoons ground cardamom (preferably freshly ground, if you can)

5 1/2 cups all purpose flour, plus more as needed

1/2 cup raisins (this is optional, but recommended)

1 egg white, for an egg wash

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