Description
Delight in the classic Norwegian cardamom rolls, known as sjokoladeboller, which are sweet yeast buns infused with fragrant cardamom and studded with rich chocolate chips. Perfectly soft and aromatic, these buns make a wonderful dessert or sweet treat for any occasion.
Ingredients
Dough Ingredients
- 450 g flour
- 250 ml milk (lukewarm) + 3 tbsp for brushing
- 75 g sugar
- 13 g fresh yeast (or dry yeast equivalent)
- 1/2 tsp finely ground cardamom
- 75 g butter, softened and cubed
- 75 g chocolate chips
Instructions
- Activate Yeast: Warm the 250 ml of milk to about 20°C (lukewarm). Crumble the fresh yeast into the warm milk and stir gently until it dissolves completely.
- Combine Dry Ingredients: In a mixing bowl, mix the flour, sugar, and finely ground cardamom thoroughly to evenly distribute the flavors.
- Mix Dough: Pour the milk and yeast mixture into the dry ingredients. Using an electric mixer fitted with a dough hook, mix the dough on medium speed for about 10 minutes until the dough is smooth and elastic.
- Incorporate Butter: Gradually add the softened, cubed butter in small portions, mixing continuously until the butter is fully incorporated into the dough.
- Add Chocolate Chips: Stop the mixer and fold the chocolate chips into the dough gently using a rubber spatula to ensure they are evenly distributed.
- First Rise: Cover the bowl with a clean cloth or plastic wrap and allow the dough to rest and rise at room temperature for 1 hour and 30 minutes until it has doubled in size.
- Shape Buns: Remove the risen dough from the bowl and divide it into 9 equal portions by weight. Shape each portion into a smooth ball and place them spaced apart on a baking sheet lined with parchment paper, gently flattening the bottom of each ball.
- Second Proof: Let the shaped buns proof on the baking sheet for 45 minutes, allowing them to rise and become puffy.
- Prepare for Baking: Preheat the oven to 225°C (440°F). Before baking, brush each bun gently with the remaining 3 tablespoons of milk to moisten their tops. For a shinier finish, you can substitute with egg wash if preferred.
- Bake: Bake the buns in the preheated oven for 12 minutes until they are golden brown and cooked through.
Notes
- The dough should be kneaded well to develop gluten for a soft texture.
- Use fresh yeast for best results; dry yeast can be substituted in equivalent amounts.
- Cardamom powder adds a distinctive Nordic flavor, but can be adjusted based on preference.
- Brushing with milk yields a soft crust, while egg wash will give a glossy, deeper brown finish.
- Let buns cool on a wire rack after baking to avoid sogginess at the bottom.
- These buns are best enjoyed fresh but can be stored in an airtight container for 2 days.
