Norwegian Boller (Sweet Bun)

From Jen S., Buffalo, USA (originally from Norway)

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Ingredients:

• 750 g flour
• 100 g sugar
• 1/2 ts salt
• 1 pk dry yeast (or 4 ts)
• 1 1/2 ts cardamom
• 4 3/4 dl milk (warmed slightly more than luke warm)
• 100 g cold butter
• Optional: 50 g raisins
• 1 egg for brushing

Instructions (Makes about 20):

Add flour, sugar, yeast, and salt to a stand mixer with a dough hook attached. Add the warmed milk and mix on the lowest speed for 10 mins.

While it’s mixing, cut up the butter into cubes and once the 10 minutes is done, add the butter and mix for another 7-8 minutes (so total mixing/kneading is 17-18 mins).

Add the raisins when there are about 3 mins left of the mixing.

Cover the mixing bowl with plastic wrap and a towel and let rise until double the size (about 1 hour).

Sprinkle some flour on the counter and knead the dough together then roll into a sausage and divide into about 20 pieces.

Roll these into balls and place on a baking sheet with parchment paper.

Cover lightly with plastic wrap and a towel and set aside, while you heat the oven to 435F.

(I recommend using a separate oven baking thermometer, as ovens often do not heat up to the correct temperature! If the oven isn’t at the right temp the boller will be totally dry when they finally look done.)

Brush the buns with the egg and bake for 12 minutes until golden brown.

Cool on a wire rack and enjoy!

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