Norwegian Cardamom Chocolate Boller Recipe
Norwegian Cardamom Rolls known as Sjokoladeboller are soft, fragrant sweet buns infused with ground cardamom and filled with chocolate chips, perfect for a cozy coffee break or dessert. These light and fluffy rolls combine the aromatic spice of cardamom with rich bursts of melted chocolate inside.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 30 minutes
- Yield: 9 rolls
- Category: Bakery
- Method: Baking
- Cuisine: Norwegian
Ingredients
Dough
- 450 g all-purpose flour
- 250 ml milk (lukewarm, plus 3 tbsp additional for brushing)
- 75 g sugar
- 13 g fresh yeast (or dry yeast equivalent)
- 1/2 tsp finely ground cardamom
- 75 g butter (softened, cubed)
- 75 g chocolate chips
Instructions
- Activate yeast: Warm the milk to lukewarm temperature, about 20°C (68°F). Crumble fresh yeast into the milk and stir gently until the yeast is fully dissolved and activated.
- Mix dry ingredients and yeast mixture: In a large mixing bowl, combine flour, sugar, and finely ground cardamom. Pour in the milk and yeast mixture, then mix using an electric mixer fitted with a dough hook attachment for 10 minutes to develop the dough.
- Incorporate butter: Gradually add the softened cubed butter in small portions while continuing to mix, ensuring the fat is fully absorbed and the dough becomes smooth and elastic.
- Add chocolate chips and first rise: Stop the mixer, gently fold in the chocolate chips with a rubber spatula until evenly distributed. Cover the bowl with a kitchen towel or plastic wrap and let the dough rise in a warm place for 1 1/2 hours until doubled in size.
- Shape rolls: After the first rise, turn the dough out onto a lightly floured surface. Divide it into 9 equal balls by weighing the dough and dividing the total weight by nine for uniformity.
- Proof rolls: Place the 9 dough balls spaced evenly on a baking sheet lined with parchment paper. Gently flatten the bottom of each ball slightly, cover, and let proof for an additional 45 minutes until puffed and airy.
- Prepare for baking: Preheat the oven to 225°C (440°F). Lightly brush each roll with 3 tablespoons of milk to moisten the tops, which will help the rolls brown nicely. Alternatively, use an egg wash for a shinier surface.
- Bake: Bake the rolls in the preheated oven for 12 minutes until golden brown on top and cooked through. Remove from oven and cool slightly before serving.
Notes
- Use fresh yeast if possible for the best texture and rise; dry yeast can be substituted at approximately one-third the quantity.
- You can replace the chocolate chips with chopped chocolate or chunks for a gooier center.
- For a shinier, golden crust, brush with egg wash instead of milk before baking.
- These rolls are best enjoyed the day they are baked but can be stored in an airtight container for up to 2 days or frozen for longer storage.
- Make sure milk is not too hot when activating yeast to avoid killing the yeast culture.
