If you’ve ever been drawn to the cozy, heartwarming aroma of freshly baked pastries with a hint of spice and chocolate, you’re going to adore this Norwegian Cardamom Chocolate Boller Recipe. These soft, fluffy cardamom rolls studded with rich chocolate chips bring a delightful Nordic twist to your baking repertoire. Imagine biting into a pillowy bun with fragrant cardamom swirling through the dough and melting pockets of chocolate waiting to surprise your taste buds. This recipe is just the perfect balance of sweetness, spice, and indulgence that can turn any ordinary day into a special occasion.
Ingredients You’ll Need
Don’t let the simplicity of this ingredient list fool you—each component plays an essential role in creating these irresistible cardamom chocolate boller. From the warmth of the cardamom spice to the creamy richness of butter and the sweet surprise of chocolate chips, every addition transforms the dough into pure magic.
- 450 g flour: The base for our dough, providing structure and that soft, tender crumb you’ll love.
- 250 ml milk (+ 3 tbsp, divided): Warm milk creates the perfect environment for yeast and adds a creamy softness to the buns.
- 75 g sugar: Just enough sweetness to balance the flavors without overpowering the cardamom and chocolate.
- 13 g fresh yeast (or dry yeast equivalent): The secret behind the fluffy rise and light texture.
- 1/2 tsp cardamom (finely ground): This signature Norwegian spice adds a warm, aromatic note that elevates the entire bake.
- 75 g butter (softened, cubed): Adds richness and tenderness, making the rolls irresistibly soft.
- 75 g chocolate chips: Sweet bursts of chocolate complement the fragrant cardamom perfectly.
How to Make Norwegian Cardamom Chocolate Boller Recipe
Step 1: Activate the Yeast
Start by warming the milk to a lukewarm temperature, about 20°C, so it’s cozy but not hot. Crumble in the fresh yeast and stir gently until it dissolves completely. This step is crucial for a good rise, as it awakens the yeast without killing it.
Step 2: Combine Dry Ingredients and Form the Dough
In a large mixing bowl, whisk together the flour, sugar, and finely ground cardamom. Pour in the milk and yeast mixture and start mixing with a stand mixer fitted with a dough hook. Let it run for about 10 minutes until you get a smooth, elastic dough—it should feel soft but not sticky.
Step 3: Incorporate the Butter
Add the softened butter a little at a time while continuing to mix. This gradual addition ensures the fat is beautifully worked into the dough, making it rich and tender.
Step 4: Add Chocolate Chips and First Proofing
Once your dough is silky and smooth, stop the mixer and fold in the chocolate chips gently with a spatula. Cover the bowl with a cloth and let it rest at room temperature for about an hour and a half. During this time, the dough will double in size and develop its signature airy texture.
Step 5: Shape the Boller
After the first rise, punch down the dough gently and divide it into nine equal portions. Weighing the dough to divide helps keep each bun uniform in size. Shape each portion into a neat ball and place them spaced apart on a parchment-lined baking sheet, flattening the bottoms just slightly to help them rise evenly.
Step 6: Final Proofing and Prepping for Oven
Allow the shaped buns to proof again for 45 minutes, letting them puff up even more. Just before baking, brush each bun with 3 tablespoons of milk to moisten the tops—this helps create a beautiful golden crust. For a shinier finish, you could also use an egg wash instead.
Step 7: Baking to Perfection
Bake your Norwegian Cardamom Chocolate Boller in a preheated oven at 225°C (440°F) for about 12 minutes. The high heat helps give the buns a lovely golden exterior while keeping the inside soft and melty.
How to Serve Norwegian Cardamom Chocolate Boller Recipe
Garnishes
While these boller are delicious all on their own, a light sprinkle of powdered sugar after baking offers a delicate sweetness and pretty presentation. For a special touch, you could drizzle melted chocolate on top or even spread a thin layer of butter inside while still warm to enhance that melt-in-your-mouth experience.
Side Dishes
Enjoy these cardamom chocolate boller alongside a steaming cup of coffee or a warm glass of milk for a comforting treat. They also pair wonderfully with fresh berries or a side of whipped cream for an indulgent brunch twist.
Creative Ways to Present
For a festive look, arrange your boller in a wreath shape on a round serving platter, perfect for holiday gatherings or weekend brunches. You could also cut them in half and use them as sliders for sweet-themed sandwiches with jam or cream cheese, adding a playful spin to your Norwegian Cardamom Chocolate Boller Recipe.
Make Ahead and Storage
Storing Leftovers
These boller stay soft and fresh for up to two days when stored in an airtight container at room temperature. To keep them from drying out, it’s best to avoid refrigeration if you plan to eat them quickly.
Freezing
If you want to prepare boller ahead of time, they freeze beautifully. Wrap each bun tightly in plastic wrap and place them in a freezer bag for up to two months. When you’re ready, thaw at room temperature.
Reheating
To recapture that just-baked softness, warm the boller in a preheated oven at 180°C (350°F) for about 5-7 minutes, or microwave them for 15-20 seconds. This quick step refreshes their tender texture and fills your kitchen with that irresistible cardamom chocolate aroma once again.
FAQs
Can I use dry yeast instead of fresh yeast?
Absolutely! If you don’t have fresh yeast, you can substitute with dry yeast—just use the equivalent amount as stated on your yeast package. Dry yeast activates similarly and will still give you a lovely rise.
What if I don’t have cardamom? Can I omit it?
Cardamom is the star spice in these boller, giving them that authentic Norwegian flavor, but if you’re in a pinch, you can omit it or replace it with a pinch of cinnamon or nutmeg for a different twist.
Can I add nuts or dried fruit to the dough?
Definitely! Chopped almonds, hazelnuts, or dried cranberries pair wonderfully with the chocolate and cardamom. Just fold them in with the chocolate chips in Step 4 for added texture and flavor.
Are these boller suitable for freezing before or after baking?
You can freeze the shaped dough balls before the final proof or freeze the baked boller. If freezing before baking, thaw and let them rise again before baking to ensure a fluffy final result.
Is it okay to brush the tops with egg wash instead of milk?
Yes! An egg wash will give the buns a lovely shiny, golden finish, while milk results in a softer, matte crust. Choose whichever you prefer based on the look you want.
Final Thoughts
There’s something truly special about making and sharing these Norwegian Cardamom Chocolate Boller Recipe buns. With their tender crumb, enticing cardamom aroma, and playful chocolate bits, they bring warmth and happiness to every bite. Trust me, once you try making them, they’ll become a beloved staple in your baking routine. So grab your ingredients, start mixing up this magic, and fill your kitchen with the joyful scent of freshly baked boller!
PrintNorwegian Cardamom Chocolate Boller Recipe
These Norwegian cardamom rolls, known as sjokoladeboller, are soft, fluffy sweet buns infused with fragrant ground cardamom and studded with rich chocolate chips. Perfectly risen and baked to golden perfection, they offer a delightful balance of warm spice and indulgent chocolate, making them an irresistible treat for breakfast or fika time.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 30 minutes
- Yield: 9 rolls
- Category: Baking
- Method: Baking
- Cuisine: Norwegian
- Diet: Vegetarian
Ingredients
Dough
- 450 g all-purpose flour
- 250 ml milk, lukewarm (about 20°C / 68°F)
- 75 g sugar
- 13 g fresh yeast (or dry yeast equivalent, about 4.5 g)
- 1/2 tsp finely ground cardamom
- 75 g butter, softened and cubed
Filling & Topping
- 75 g chocolate chips
- 3 tbsp milk (for brushing before baking; alternatively egg wash can be used)
Instructions
- Activate the yeast: Warm the milk to lukewarm temperature, approximately 20°C (68°F). Crumble the fresh yeast into the milk and stir well until fully dissolved to activate the yeast.
- Mix dry ingredients and yeast mixture: In a mixing bowl, combine the flour, sugar, and finely ground cardamom. Pour in the milk and yeast mixture, then use an electric mixer fitted with a dough hook to mix the ingredients together for about 10 minutes until a smooth dough forms.
- Incorporate the butter: Gradually add the softened, cubed butter to the dough while continuing to mix. Mix thoroughly until all the butter is fully incorporated into the dough, creating a soft and elastic texture.
- Add chocolate chips and rest the dough: Stop the mixer and fold in the chocolate chips gently using a rubber spatula. Cover the bowl with a clean cloth or plastic wrap and let the dough rest and rise for 1 1/2 hours at room temperature, until it has roughly doubled in size.
- Shape the rolls: After the first rise, turn the dough out onto a lightly floured surface. Weigh the dough and divide it evenly into 9 smaller balls of equal weight. Shape these balls into smooth rounds and place them spaced out on a baking sheet lined with parchment paper, gently flattening the bottoms.
- Second proofing: Allow the shaped dough balls to proof for another 45 minutes at room temperature. This final rise will produce soft, airy buns.
- Prepare for baking: Gently brush the tops of each dough ball with the reserved 3 tablespoons of milk to moisten them. For a shinier finish, an egg wash can be used as an alternative.
- Bake the rolls: Preheat the oven to 225°C (440°F). Bake the buns on the middle rack for about 12 minutes or until they are golden brown on top and cooked through. Remove from the oven and let cool slightly before serving.
Notes
- Ensure the milk is not too hot when dissolving the yeast, as high temperatures can kill the yeast and prevent the dough from rising.
- Using fresh yeast will give the best rise and flavor, but dry yeast can be substituted by using approximately one-third the amount.
- Cardamom is a traditional spice in Norwegian baking and adds a distinctive aromatic flavor; adjust quantity to taste if desired.
- For extra rich rolls, brush with egg wash instead of milk before baking.
- Store any leftover rolls in an airtight container to keep them soft; they also freeze well.
- These rolls pair wonderfully with a cup of coffee or tea.
