Print

Norwegian Cardamom Chocolate Boller Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 9 reviews

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.

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

  1. 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.
  2. Mix Dry Ingredients: In a mixing bowl, combine the flour, sugar, and finely ground cardamom thoroughly to evenly distribute the flavors.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Proof: Cover the shaped dough balls and allow them to proof for 45 minutes. This final rise prepares them for baking and ensures lightness.
  9. 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.
  10. 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.

Find it online: https://bitezly.com/norwegian-cardamom-chocolate-boller-recipe/