26 October 2011


''Make the bollar you wish to see in the world''. Mahatma Gandhi actually said this. Or something very similar, lest you think I'm paraphrasing him wrongly. But you know what I'm talking about. What I mean is there's nothing like a fresh, homemade bolle. Historically, I've been quite promiscuous when it comes to bollar. Unlike many of my peers, I have never preferred one type of bolle above another. You could even say that I was quite the bolle-tarte, mindlessly eating one bolle after the other, only to regret it afterwards. In my excuse, Norwegian winters are cold and there's nothing wrong with some extra fat to keep me warm, now, is there? 

But I digress. As I was saying, there's nothing like a fresh homemade bolle. And when it comes to homemade bollar, I want the full monty. I want them to taste just the way I like 'em, and these one's right here, they do. I've already shared five bolle-recipes with you on this blog, so I wouldn't blame you for thinking I had had enough. Alas, no. Sorry, but there you have it. Another bolle-recipe to write about. 

At this point I realise that some of you out there might just be confused as to what a bolle is and what the differences are. So here it goes. A bolle is the quintessential Norwegian sweet bun. They are sold and eaten practically everywhere, in various shapes and sizes. A regular wheat bolle is called a kveitebolle. If you add raisins, it's a rosinbolle. Add chocolate, and you've got yourself a sjokoladebolle. Then there are the ones filled with vanilla custard and topped with coconut flakes and powdered sugar – these are skulebollar. You can also find vanilla rolls (which I've christened Bjerkreimsbollar), cinnamon rolls (kanel-i-snurrane or kanelbolle) and cinnamon and sugar rolls (skillingsbollar). Plus many 'modern' versions, such as my personal favourite; a skillingsbolle with nuts and raisins. This one here is a skillingsbolle. Eat, enjoy and wait for the cold to set in. You won't regret it.

I am submitting skillingsbollar to Yeastspotting.

Recipe adapted from Bakeriet i Lom by Morten Schakenda

1 kg white flour
1/2 litre cold whole milk
150 g sugar
15 g salt
15 g cardamom
1 large egg
50 g fresh yeast
150 g butter, cubed
1 egg, for glazing
100 g butter, melted
Cinnamon and sugar, as needed

1.Mix all the ingredients except the butter together and knead for about 15 minutes. The dough should be elastic, like chewing gum, and not sticky. It shouldn't stick to the sides of the bowl or the table.

2.Add the 150 g. butter and knead for a further 15 minutes, until the butter is completely mixed with the rest of the dough. If the dough is too sticky or the butter begins to melt, add some flour, but try to avoid adding too much. Allow the dough to rise for 1 - 1,5 hour, or until doubled.

3.After the dough has doubled, roll the dough out into a 30 x 15 cm rectangle. Brush with the 100 g. melted butter, sprinkle with the cinnamon and sugar. Roll the dough into a sausage, and slice the sausage into 24 pieces. Press each piece down and let heave for 1 hour. Brush with egg glaze and bake at 175°C for 15 minutes, or until golden brown.

7 comment (s):

Anonymous said...

I can verify that they taste good!


Marion said...

谢谢 :)

juventia_jesica said...


maguito said...

I love it. great

Marion said...

Thank you :)

M said...

mmmm..this will really be needed for the (already come) winter. for all the mentioned reasons!
and forresten: great pictures! :)

Marion said...

Takk; dette skal eg laga t deg og Tinka :D

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