If you have a soft spot for cozy, spiced treats with a rich chocolate twist, then the Norwegian Cardamom Chocolate Boller Recipe will become your new best friend in the kitchen. These buns are fluffy, tender, and bursting with warm cardamom flavor complemented by melty pockets of chocolate that make every bite pure bliss. Perfect for an afternoon coffee break or as an indulgent breakfast, this recipe brings a slice of Norwegian baking tradition straight to your home with an easy and rewarding method.
Ingredients You’ll Need
Gathering some simple but essential ingredients is all it takes to create these delightfully fragrant and chocolaty boller. Each one plays a crucial role in achieving the perfect texture, taste, and that beautiful golden color you’ll want to show off.
- 450 g flour: Provides the structure and body, a strong base for the dough to rise beautifully.
- 250 ml milk (+ 3 tbsp, divided): Adds moisture for a tender crumb and a glossy finish when brushed on top.
- 75 g sugar: Just enough sweetness to balance the cardamom and enhance chocolate flavor.
- 13 g fresh yeast (or dry yeast equivalent): The magical agent that makes the dough light, airy, and perfectly fluffy.
- 1/2 tsp cardamom (finely ground): The star spice that gives these boller their signature warm, aromatic kick.
- 75 g butter (softened, cubed): Adds richness and tenderness to every bite.
- 75 g chocolate chips: Pockets of melty chocolate melt into the dough, turning simple rolls into a delicious treat.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Norwegian Cardamom Chocolate Boller Recipe
Step 1: Activate the Yeast
Start by warming your milk to just about 20°C, the perfect lukewarm temperature for yeast to thrive. Crumble the fresh yeast into the milk and stir gently until it dissolves. This step jumpstarts the fermentation process, which will give the boller their wonderful rise and airy texture.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the flour, sugar, and finely ground cardamom. This trio lays down the foundation of flavor and texture, with cardamom infusing the dough with its unmistakably warm and spicy aroma. Pour in the milk and yeast mixture and get ready to work some magic.
Step 3: Knead the Dough
Using an electric mixer fitted with a dough hook, mix the ingredients for about ten minutes. This will develop the gluten networks that give your dough elasticity and strength. Then, add the softened butter in small cubes, mixing continuously so it blends smoothly into the dough, enriching it with a buttery softness that melts on your tongue.
Step 4: Fold in the Chocolate Chips and First Rise
Once your dough is silky and elastic, stop the mixer and lovingly fold in the chocolate chips with a rubber spatula. They’ll be nestled inside the dough, ready to melt and create those gooey pockets of sweetness. Cover the bowl with a cloth and allow the dough to rest and rise for about 1 hour and 30 minutes, doubling in size.
Step 5: Shape the Boller
After the dough has puffed up beautifully, take it out onto a lightly floured surface. Use a scale to divide it into 9 equal portions for perfectly even boller. Shape each piece into a ball, gently flatten the bottoms, then arrange them on a parchment-lined baking sheet. This step helps them bake evenly and develop a lovely shape.
Step 6: Second Proofing
Let your shaped buns proof for another 45 minutes. This resting period is vital as it softens the dough and helps it rise further, ensuring a fluffy texture and tender crumb after baking.
Step 7: Prepare for Baking
Before popping the boller in the oven, brush each ball gently with 3 tablespoons of milk to moisten the tops. This gives them a subtle sheen and encourages a delightful golden crust. If you prefer an extra glossy finish, an egg wash will do the trick wonderfully too.
Step 8: Bake to Perfection
Bake in a preheated oven at 225°C (440°F) for 12 minutes or until they are slightly golden on top. The heat will transform the dough into light, aromatic buns with melted chocolate hiding inside, ready to be enjoyed warm and fresh.
How to Serve Norwegian Cardamom Chocolate Boller Recipe
Garnishes
A simple dusting of powdered sugar can elevate these boller, adding a snowy contrast that pairs beautifully with the rich cardamom and chocolate inside. Alternatively, a thin spread of softened butter on a warm bun intensifies the luxurious softness and flavor.
Side Dishes
Serve these with a cozy cup of coffee, chai tea, or hot chocolate for a perfect pairing. Their spiced sweetness complements creamy drinks, making your snack or breakfast feel special and comforting.
Creative Ways to Present
Try slicing the boller in half and adding a smear of cream cheese or berry jam for a fresh twist. They also make fantastic mini sandwiches with a hint of cinnamon butter or nutella for an irresistible afternoon treat that everyone will love.
Make Ahead and Storage
Storing Leftovers
Keep leftover boller in an airtight container at room temperature for up to two days. This helps retain their softness and prevents them from drying out, so they remain as delightful as the day you baked them.
Freezing
These buns freeze beautifully. Wrap each bun individually or group them in a freezer-safe bag, and they’ll keep well for up to three months. Thaw them overnight in the fridge or on the counter before reheating.
Reheating
Warm frozen or stored boller in a preheated oven at 175°C (350°F) for 5 to 7 minutes. This restores the fluffy texture and melts any chocolate bits back to their luscious state, making every bite as enchanting as fresh-baked.
FAQs
Can I substitute dry yeast for fresh yeast in this recipe?
Yes! Use approximately one-third of the amount of dry yeast in place of fresh yeast. So if the recipe calls for 13 grams fresh yeast, use about 4 to 5 grams dry yeast. Be sure to dissolve it in the warm milk as you would fresh yeast.
What if I don’t have cardamom? Can I skip it?
Cardamom is the signature spice in this recipe and really brings the characteristic flavor. If you don’t have it, you can use a pinch of cinnamon or nutmeg for a warm note, but the authentic taste will be slightly different.
Can I use regular chocolate instead of chips?
Definitely! Chop your favorite chocolate into small chunks and fold them into the dough. Just be sure they’re bite-sized so they distribute evenly and melt nicely inside the boller.
Is there a vegan version of Norwegian Cardamom Chocolate Boller Recipe?
You can adapt this recipe using plant-based milk and a vegan butter substitute. Use a suitable vegan yeast and chocolate to enjoy a dairy-free version, though texture and flavor may vary slightly.
How do I get perfectly shiny buns without egg wash?
Brushing the boller with milk before baking, as this recipe suggests, will help achieve a soft golden finish. For extra shine, you can brush them again right after baking once they’re slightly cooled.
Final Thoughts
Nothing beats the warmth, aroma, and taste of a freshly baked batch of these Norwegian Cardamom Chocolate Boller Recipe rolls. They’re a wonderful way to bring a little Scandinavian magic into your kitchen, whether you’re serving family, friends, or just treating yourself. So go ahead and give this recipe a whirl—it’s simply irresistible and sure to become a heartwarming staple you’ll return to time after time.
PrintNorwegian Cardamom Chocolate Boller Recipe
Norwegian cardamom rolls, also known as sjokoladeboller, are soft, sweet buns infused with fragrant cardamom and studded with rich chocolate chips. These delightful pastries feature a tender, buttery dough that rises beautifully and is finished with a milk wash for a perfect golden crust, making them an irresistible treat for breakfast or coffee breaks.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 30 minutes
- Yield: 9 buns
- Category: Baking
- Method: Baking
- Cuisine: Norwegian
Ingredients
Dough
- 450 g flour
- 250 ml milk (lukewarm)
- 75 g sugar
- 13 g fresh yeast (or dry yeast equivalent)
- 1/2 tsp finely ground cardamom
- 75 g butter (softened, cubed)
Filling and Topping
- 75 g chocolate chips
- 3 tbsp milk (for brushing before baking)
Instructions
- Activate Yeast: Warm the 250 ml milk to lukewarm (about 20°C). Crumble the fresh yeast into the milk and stir gently until fully dissolved to activate the yeast.
- Mix Dry Ingredients: In a mixing bowl, combine the flour, sugar, and finely ground cardamom thoroughly to evenly distribute the flavors.
- Combine Wet and Dry Ingredients: Pour the milk and yeast mixture into the bowl with dry ingredients. Using an electric mixer fitted with a dough hook, mix on medium speed for 10 minutes until you get a smooth, elastic dough.
- Add Butter: Add the softened, cubed butter piece by piece, ensuring each addition is fully incorporated into the dough while mixing. This will enrich the dough and improve its texture.
- Add Chocolate Chips: Stop the mixer and fold in the chocolate chips with a rubber spatula, distributing them evenly through the dough without breaking them.
- First Rise: Cover the bowl with a clean cloth or plastic wrap and let the dough rest in a warm spot for 1 hour and 30 minutes until it has doubled in size.
- Shape the Rolls: Turn the risen dough out onto a floured surface. Weigh the dough and divide it into 9 equal portions. Shape each portion into a smooth ball and place them on a baking sheet lined with parchment paper, gently flattening the bottoms.
- Proof: Cover the shaped dough balls and allow them to proof for 45 minutes. This final rise prepares them for baking and ensures lightness.
- Prepare for Baking: Preheat the oven to 225°C (440°F). Just before baking, gently brush each roll with 3 tablespoons of milk to moisten the surface and encourage browning. Alternatively, use an egg wash for a shinier finish.
- Bake: Bake the rolls in the preheated oven for 12 minutes until golden brown and cooked through.
Notes
- For a shiny, golden crust, substitute the milk wash with an egg wash before baking.
- Ensure milk is lukewarm (not hot) when activating yeast to avoid killing it.
- You can use dry yeast as an alternative: approximately 4-5 g dry yeast to replace 13 g fresh yeast.
- Shape and proof the dough on a parchment-lined baking sheet to prevent sticking and ensure easy cleanup.
- The dough can be made a day ahead and refrigerated after the first rise to develop more flavor.
