When we were on holiday in Norway we lived on these buns or boller. They were delicious, the children’s loved them, they were easy to buy from 7-elevens (which are everywhere in Norway) and cheap (well by Norwegian standards at least).
I’ve been meaning to have a go at making them ever since our trip (well over a year ago now) and I found this Norwegian recipe online. The google translation was somewhat eccentric so I had to use my small amount of common baking sense filling in the gaps. The result was good though – I’m judging this on the fact that the whole batch didn’t even make it past lunchtime.
I have always thought cinnamon was the quintessential Scandinavian spice but the main flavour in these buns is cardamom. Cardamom is not grown anywhere near Norway but apparently the Scandinavian love affair with cardamom is deep set – dating back to Viking times when those pesky, marauders bought it back from their raids on Constantinople where it had been traded from India.
To make the buns I used my special new flour – locally grown and then ground at Nottingham’s Green’s Windmill (bought in bulk in a large 12.5kg sack). How lovely it was to use local, organic, unbleached flour which was comparable in price to the Allison’s I usually buy in Tesco. I know for a fact that this flour is well regarded and used by some top quality restaurants (Sat Bains name was above mine in the order book!). But do make sure you phone ahead before making a special trip to Green’s Windmill to buy flour as they struggle to keep up with demand and often run out.
Hveteboller (Norwegian buns)
Number of servings – 12
- 500g of strong white bread flour
- 100g of caster sugar
- ½ a teaspoon of salt
- ½ a teaspoon of freshly ground cardamom
- ½ a teaspoon of baking powder
- 100g of butter
- 350ml lukewarm milk
- 12g of quick yeast
- 1 beaten egg for glazing
For a chocolate version
- Good quality dark chocolate (one small square for each bun)
Start by mixing half of the flour with sugar, salt, cardamom and baking powder. Then crumble the butter into the bowl and rub with your fingers until you have a mix the texture of fine breadcrumbs.
In another bowl or jug stir the yeast into the lukewarm milk and add the other half of the flour. Leave to stand for half an hour to bubble up.
Add the yeast mixture to the rest of the flour and knead for about 10 minutes until elastic. It is a very wet mixture but it will become a lot less sticky as you knead. Cover with cling film and let the dough rise until doubled in size – somewhere between 1 and 2 hours.
Divide the mixture into 12 and shape into rounds (inserting a piece of chocolate in the centre for the chocolate version). Place seam down in a baking tray and cover with cling film.
If you are cooking straight away
Leave to prove for 30 minutes and set the oven to 220oC.
Brush the surface of the buns with lightly beaten egg and bake in the oven for 15-20 minutes until golden.
Cool on a rack.
If you want fresh buns for the morning
Put the buns in the fridge and leave to rise slowly overnight.
In the morning set the oven to 220oC and take the buns out of the fridge to come up to room temperature (about 30 minutes).
Brush the surfaces with lightly beaten egg and bake in the oven for 15-20 minutes until golden. Cool on a rack but eat whilst still warm.
NOTE: You don’t need to add the chocolate surprise – they are just as delicious without. You could also add chocolate drops to the mix instead – or some recipes use raisins.