For the past couple of months I’ve been busy filming a cooking class trilogy called Norway vs Denmark exploring the similarities and differences between Danish and Norwegian cuisine. I came across various recipes for Danish teboller and all I could think when reading through the ingredients and instructions is they reminded me so much of Norwegian hveteboller (wheat buns), or as we call them, just boller.
In Norway you find them everywhere- in bakeries, cafés, grocery stores, gas stations, and in the airports… they really are a true staple in Norwegian cuisine!
Soft and pillowy with a whiff of cardamom (and in the case of today’s recipe, also cinnamon) you can enjoy these yeasted, sweet buns plain or slather them with butter and jam for the ultimate scrumptious treat.
Every time I think of kosemat I think of boller.
Kosemat is a Norwegian term for comfort food, and whether you bake them or eat them, boller just have something very soothing about them that instantly puts you at ease and in a better mood.
There’s nothing more comforting than setting a dough of these cardamom-scented buns, and enjoying them fresh out of the oven with a hot cup of chocolate, coffee or tea.
Another term for this type of food could be kaffemat, basically a snack to enjoy with your coffee that can range from buns, assorted pastries, biscuits and cakes.
My dad was big on kaffemat, in fact, he expected my mom to produce a kaffemat treat every night after dinner. That happened at approximately 6:30 pm and often was the last snack of the day (we had dinner at 4:30 pm promptly every day, which is when my dad returned from his work as a dentist).
There are countless recipes for boller, and many claim to be the ‘world’s best’ much as I’ve done here, but I believe the best buns you make are the ones you make with love. Personally, I love baking them because it reminds me of my mom in the kitchen making them for us and I couldn’t wait to sink my teeth into one (or two) of them as soon as they got out of the oven.
I’ve thoroughly enjoyed experimenting with various ingredients and methods for boller throughout the years. Today’s recipe is particularly pillowy and light, something I contribute to the use of powdered sugar instead of granulated sugar. It seems to do something to the texture that makes them fluffier and sweeter.
There are also countless variations of fillings and additions to boller, such as raisins and other dried fruit, chocolate, fresh berries, vanilla custard, nut butters, and much more.
If you want to save on time, don’t skimp on the kneading time – that’s super important whenever you are handling yeasted doughs. Rather, you can roll out the dough right after you knead it and then let the buns rest on the trays for about 1 hour, skipping the first rising time. This is because the liquid in the dough gets heated up first.
Please note that the recipe describes two rounds of rising, because I had the time and because I enjoy the flavor more when the dough has more time to rest.
Embrace Nordic comfort food with these Norwegian boller – don’t they look amazing?!
These are every bit as good as the traditional boller I grew up with, and I love that these are free of dairy and eggs. Better for you and better for the planet!
NORVEGAN BOLLER
2 cups (5 dl) unsweetened organic soy milk (or other non-dairy milk)
1 packet (2 ¼ teaspoons) active dry yeast
6 3/4 cups (850) grams all-purpose flour
1 teaspoon ground cardamom
2 teaspoons ground cinnamon
1 1/4 cups (150 grams) powdered sugar
Pinch of kosher salt
5 1/4 oz (150 grams) vegan butter, diced
Heat up the milk gently until it reaches a temperature of about 98℉ (37℉).
Add all the dry ingredients (dry yeast, flour, cardamom, cinnamon, powdered sugar and salt) into the bowl of a stand mixer fitted with the dough hook. With the motor running on low, drizzle in the milk, then turn the speed up to medium and knead for about 8 minutes.
Finally, add in the diced butter and knead for another 10 minutes on medium speed until a smooth dough forms, and releases from the side of the bowl.
Cover the bowl with a clean kitchen towel and let rest for 45 minutes-1 hour or until double in size.
Line two baking trays with parchment paper.
When the dough has doubled in size, divide it into 18-20 pieces, they should weigh between 90-100 grams (3-3 1/2 oz) each.
Place them on the prepared baking trays, cover with a kitchen towel; and let them rest for another 30-40 minutes.
Meanwhile, preheat the oven to 400℉ (200℃).
When ready, brush the buns with a little melted butter and bake in the middle of the oven, one tray at a time, for about 15 minutes until golden on top.
Rest on a cooling rack long enough for the buns to handle and dive in!
Note: The buns are best straight out of the oven, but freezes well too. If freezing, do so as soon as they cool down. When you pop them back in the oven they’ll taste as fresh as when they were first baked!
WORLD’S BEST NORVEGAN BOLLER
Ingredients
- 2 cups (5 dl)unsweetened organic soy milk (or other non-dairy milk)
- 1 packet (2 ¼ teaspoons) active dry yeast
- 6 3/4 cups (850 grams) all-purpose flour
- 1 teaspoon ground cardamom
- 2 teaspoons ground cinnamon
- 1 1/4 cups (150 grams) powdered sugar
- Pinch of kosher salt
- 5 1/4 ounce (150 grams) vegan butter diced
Instructions
- Heat up the milk gently until it reaches a temperature of about 98℉ (37℉).
- Add all the dry ingredients (dry yeast, flour, cardamom, cinnamon, powdered sugar and salt) into the bowl of a stand mixer fitted with the dough hook. With the motor running on low, drizzle in the milk, then turn the speed up to medium and knead for about 8 minutes. Finally, add in the diced butter and knead for another 10 minutes on medium speed until a smooth dough forms, and releases from the side of the bowl.
- Cover the bowl with a clean kitchen towel and let rest for 45 minutes-1 hour or until double in size.
- Line two baking trays with parchment paper.
- When the dough has doubled in size, divide it into 18-20 pieces, they should weigh between 90-100 grams each. Place them on the prepared baking trays, cover with a kitchen towel; and let them rest for another 30-40 minutes.
- Meanwhile, preheat the oven to 400℉ (200℃).
- Bake the buns in the middle of the oven, one tray at a time, for about 15 minutes until golden up top. Rest on a cooling rack long enough for the buns to handle and dive in!
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