RECIPE:
Boller
Norwegian sweet buns

Method:

1. Dived the butter into cubes and let it temper while making the dough.

2. Mix flour, sugar, yeast, salt and cardamom in a bowl or in a food processor. Add the yeast to the mix, or to the milk, both ways works.

3. Pour in the milk (either cold or room tempered) into the flour-mix. Spare 0,5 dl of the milk and add to the dough if needed.

When the dough is being mixed in a food processor, the temperature will gradually rise. Previously, it was recommended to lukewarm the liquid to 37° C, but with sufficient kneading, the temperature will rise too much and yeast cells may die. Therefore, use cold or room temperature liquid. The rising time can take a little longer, depending on the temperature of the dough – but the dough will have a better taste.

4. Knead the dough by hand, or in a food processor, for 15 minutes.

5. Add the butter to the dough. Knead for about 10 minutes until you have a nice and even, elastic dough. You can check the dough by doing the "gluten test". Stretch a small lump of dough between your fingers and try to get a thin, transparent film. If the dough is even and elastic, it's ready to rise. If it cracks, you need to knead a little more.

Kneading by hand: A yeast dough requires good kneading for the gluten to develop. Kneading by hand can give a slightly more compact and heavier dough. If you knead by hand, the temperature will not rise as much during the kneading. Therefore, a good idea is to melt the butter and lukewarm the liquid, before adding it to the flour-mix, which will make the job easier and give a faster rise.

6. Knead in raisins if wanted.

7. Cover the bowl with a towel and leave the dough to rise for 45-60 minutes, until it has doubled in size.

8. Divide the dough into equal pieces. You should get around 24 pieces. Roll each piece into a ball.

9. Place the buns on a baking sheet and let them rise for another 20–30 minutes.

10. Brush the buns with whipped egg, and bake them in the oven at 225 °C for 6-10 minutes. Let the buns cool on a rack.

Enjoy!