Norwegian Cinnamon Boller (Buns)

My absolute most favorite thing to do in the world is visit bakeries. While I love visiting food markets on my travels I'm often limited to what I can buy because I don't have access to a kitchen or have to keep in mind airline restrictions. When you visit a bakery, however, its on the spot consumption and instant gratification. I'm not a fan of sickly sweet or smothered with glazes, so multigrain breads, buttery croissants and spiced buns are more up my alley. In Norway, they have these just barely sweet spiced buns called boller. Cardamom and cinnamon are popular spices. We saw plain spice boller, some with raisins, and some with chocolate chips. Nate's mom informs me that never did they have chocolate chip boller in the Norwegian bakeries when she was growing up. We actually sampled one with chocolate chips and decided chocolate doesn't really go with the boller.

Last week, no its been two weeks now (how time flies!), when we were in Norway, after an afternoon of swimming here...

we were treated to a delicious, homemade Norwegian Spice Kringle (sweet bread), very similar to the boller we had tasted.

So, today after a very successful morning on my dissertation I took the afternoon off to make Norwegian Cinnamon Boller. It's just a barely sweet, flaky, cinnamon-y bun. Simple and fan-freakin-tabulous. 

NORWEGIAN CINNAMON BOLLER, makes 9 servings

For the Dough:

• 2 1/4 c flour
• 1/4 c sugar 
• 1/2 tsp salt 
• 4 tsp rapid-rise or instant yeast (about 11 grams) 
• 1.75 oz butter, melted 
• 3/4 c whole milk 
• 1 egg 

For the Filling:

• 3 oz butter, room temp 
• 1/3 c packed brown sugar 
• 2 tsp cinnamon 
• 1/2 chopped walnuts (or pecans) 

METHOD

Combine the flour, sugar, salt, and yeast in a bowl. Heat milk till its hot to touch, but not boiling. Whisk in egg and melted butter. Pour over dry ingredients and combine. Knead dough with a dough hook on your kitchen aid. Mine's at home, far, far, away so I kneaded by hand. A bit tough for my arm muscles and a bit sticky - but worked fine. Add a bit more flour if its so sticky you can't work with it. Knead till dough is smooth and springs a bit. Place dough in an oiled bowl and cover with plastic wrap and then a kitchen towel. Leave in a warm place till the dough doubles (30-45 min). 

Meanwhile, combine filling ingredients. When dough has doubled, turn out onto a well-floured surface. Roll the dough out, trying to keep it as rectangle as possible, between a quarter to a half inch thick. Spread the filling to cover the dough, and make sure it spreads to the edges, especially width wise. Roll it up from the longer side and cut into nine equal pieces. Put in a buttered 8X8 cake pan. They don't need to touch. Let sit out for 15 minutes then place in a 400 F/ 200 C oven for about 25 minutes. When deep golden brown and cooked through remove from oven. Let sit out for a few minutes if you can bare it to spare your tongue from burning! I'm always so impatient I burn my fingers and my tongue.

Enjoy. I am - while posting!

Comments

[The Duo Dishes]

We can count on you to always intro new treats. Like this! Mmmm, better than a store bought cinnamon bun anyday.

[OysterCulture]

anything that is fan-freaken-fabulous is a must try in my book. I'm with you on the taste department which is why I think we both love Arizmendi's,
Ah, now you've gone and made me really hungry!

[Lori]

Okay, I'm convinced I would love the pastries and breads of Norway. Yum! I am with you on the bakeries. I am drawn to them like a magnet. I used to work in one so maybe that is why. Bread is just so darn interesting AND delicious!

[elra]

Oh dear, I am drooling!!!!!
Look absolutely delish!

[Sophie]

Oh my god, your 1st attempt looks amazing, so very tasty!!

You have done an excellent job!! I am going to make this this weekend for my husband's birthday!

[lisaiscooking]

Those look incredible! I do enjoy a thickly glazed cinnamon roll on rare occasions, but the lightly sweet boller sounds like a dangerous thing to have in the house. These wouldn't last long for me.

[Darina]

These look awesome. My tastes are similar to your. I don't like super sweet but I still could live on bread and baked goods alone. In fact, I pretty much do!

[Tangled Noodle]

I am drawn to bakeries like a moth to flame! Sweet pastries used to be my favorite but I've found that my tastes have changed over they years and now I prefer just a hint, or something with more spice in it. These bollers look incredibly delicious and actually quite do-able for my limited baking skills!

Eftang Beach looks great; did you do any 'cliff' diving? 8-D

[gastroanthropologist]

Tangled Noodle - No cliff diving for me and I forbade Nate to jump - though we did see a bunch of teens jumping. Super easy to make these bollers so I hope you give it a try!

[lisa (dandysugar)]

Fantastic bollers! I love visiting bakeries as well, I'm all for instant gratification!!

[alexandra's kitchen]

What a treat. This looks like a perfect breakfast. Might have to try these tomorrow!

[mycookinghut]

OMG.... I would like a bite!

[Hélène]

I love bakeries also, especially in Montreal. This looks so yummy.