Norwegian recipe
How to make Kanelboller and skillingsboller
Kanelboller, skillingsboller
Bergen and all of Norway
Soft yeast buns rolled up with butter, sugar and cinnamon, eaten with coffee at any time of day. In Bergen they are called skillingsboller.
Ingredients
- 500 g plain flour
- 75 g sugar
- 1 teaspoon ground cardamom (optional)
- 1 sachet (12 g) dried yeast
- 300 ml lukewarm milk
- 75 g soft butter
- For the filling: 100 g soft butter, 80 g sugar, 2 tablespoons ground cinnamon
- 1 beaten egg, for brushing
Method
- Mix the flour, sugar, cardamom and yeast. Add the milk and butter and knead for about 10 minutes to a soft, smooth dough.
- Cover and leave in a warm place for about 1 hour, until doubled in size.
- Roll the dough out to a rectangle about 40 by 30 cm. Spread with the butter, then sprinkle with the sugar and cinnamon.
- Roll it up tightly from the long side and cut into 12 slices. Place them cut side up on lined baking trays.
- Cover and leave to rise for 30 minutes. Heat the oven to 220 °C.
- Brush with beaten egg and bake for 10 to 12 minutes, until golden. Cool a little before eating.
Made it at home? Tick it off and it goes into your kitchen passport.
Cinnamon buns spread from Germany to Scandinavia and are said to have reached Norway with Hanseatic traders through Bergen, where they became known as skillingsboller.
Take the trip to Norway
