Norwegian sweet buns

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Norwegian sweet buns

Norwegian buns are sweet, soft and yummy. Enjoy them as they are, with butter and brown cheese (Norwegian style) or as we do on Shrovetide Sunday: eat them with raspberry jam and whipped cream.

Course Dessert

Cuisine Norwegian

Keyword buns, yeast

Prep Time 30

Cook Time 20

Waiting time 1 30

Total Time 2 20

Servings

Calories 304kcal

Ingredients

1/2 l milk
150 g butter
125 g powdered sugar
50 g yeast
0,5 tsp cardamom
900 g white flour
1 tsp baking powder
1 pcs egg for glazing
0.5 tsp salt

Instructions

Put the milk, butter and powdered sugar in a pan and bring it to a boil. Set aside to cool until 40C
Stir in the yeast and wait until tiny bubbles appear on the surface of the liquid. It is important that the mixture is NOT over 40C. If it is, you will kill the yeast.
Add the flour, baking powder and cardamom. Now it is time to knead the dough. This is a crucial part of the process. Do not take any shortcuts here. I use my kitchen machine and lets it do the job for 15 minutes. You should knead it at least that long if you do it by hand. The dough should be completely smooth and slightly tacky to the touch. Give the dough a firm poke with your finger. If the indentation fills back quickly, you’re good to go. If it stays looking like a deep dimple, continue kneading.
Normally with yeast dough, you would now put it aside to rise. Not with this recipe. You are free to go straight to making the buns. To make sure you get an even result, I usually weigh my dough and divide it by 110. That will give approximately 18 even-sized buns with this recipe. If you are adventurous, you may try the Bergen version of cinnamon rolls.
Place the buns on a tray covered with baking paper. Let them rise for at least 45 minutes. Do not overdo the rising, though. If you let them rise too long, you'll get what we used to call "sheets"... When they have doubled in size, you are good to go.
The best way to get really good buns is to bake them in a steam oven. You need to have one that allows you to have a temperature of 180 C. If you don't have that, I recommend you set a tray of boiling water in the bottom of your oven and set the oven to 210 C.
When the buns are the right size, and the oven is hot enough, whip together the egg and glaze the buns with a small brush. Put them in the middle of the oven, and bake for 8 - 10 minutes until golden.

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