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Norwegian Cardamom Chocolate Boller Recipe

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4 from 13 reviews

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.

  • Author: Chef
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Second proofing: Allow the shaped dough balls to proof for another 45 minutes at room temperature. This final rise will produce soft, airy buns.
  7. 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.
  8. 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.

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