On my first visit to Norway I fell in love with their waffles. The thinner, cuter, lovelier version of a waffle, with lovely warmth from the addition of cardamon. The love affair continued on my second visit, so much so that I had to buy a waffle maker so that I could make them whenever I wanted. On those two visits, I had seen their cinnamon buns (skillingsboller/ kanelboller) for sale but I was too engrossed in waffles and thought that they’d just be like those super-sweet buns that are sold everywhere so I never bothered. Well how wrong was I?!! On my last visit I tried one when I was on the ferry on way to the Viking Ship Museum in Oslo, all sun shining and wind in my hair. These were super soft, not overly sweet and had that lovely warmth from cardamon as well as a subtle cinnamon hit. This was total bliss! So I’ve tried to recreate this with these buns. The recipe makes 20, but I’ve also included a half recipe too as sometimes 20 is too many.
Preparation: 90 mins
Cooking: 12 mins
- 1kg plain flour, plus extra for dusting
- 1 sachet (7g) dry active yeast
- 150g caster sugar
- 1 tsp salt
- 4 tsps ground cardamom
- 2 eggs
- 600ml milk
- 150g butter
- 160g butter, room temperature
- 4tbsp cinnamon
- 200g sugar
- 1 egg, room temperature
- 500g plain flour, plus extra for dusting
- 1/2 sachet (4g) dry active yeast
- 75g caster sugar
- 1/2 tsp salt
- 2 tsps ground cardamom*
- 1 egg
- 300ml milk
- 75g butter
- 80g butter, room temperature
- 2tbsp cinnamon
- 100g sugar
- 1 egg, room temperature
- In a large mixing bowl, add all the flour, yeast and sugar and stir to combine. Add the remaining dry ingredients.
- Place milk in a microwave- safe container and heat on medium-high for 1 1/2 minutes, stirring every 15-30 seconds, until warm but not too hot.
- Add the egg to the dry ingredients and either with clean hands mix the egg to combine or use a stand mixer with dough hooks.
- Add the warmed milk to the bowl and either mix by hand for 5 minutes or use the stand mixer for the same time. When the dough starts to either stick on your hands or the dough hooks, and pulls away from the mixing bowl, it’s ready.
- Add butter to a microwave- safe container and heat on medium- low , checking every 10-15 seconds until almost melted, then stir until it has completely melted.
- Add a third of the butter to the dough and mix until completely incorporated. Add the remaining butter, a third at the time and mix completely between each addition.
- Cover the bowl with cling film and leave to rest for 45mins, or until doubled in size.
- To make the filling, add the butter, cinnamon and sugar to a small bowl. With clean hands (the warmth will help soften the butter further) mix the ingredients together until all combined. Set aside.
- Preheat oven to 200C (180C fan forced)
- Once the dough has doubled in size, dust your benchtop with flour. Tip the dough from the bowl onto the floured surface. Knead for 5mins.
- If using the full recipe, cut the dough in half.
- Use a rolling pin to roll out the dough into a rectangular shape (two rectangles in using the full recipe.)
- Using your fingers, break of small lumps of the cinnamon butter and dot around the top of the dough. Smear the cinnamon butter all over, making sure that it is spread up to the edges.
- Fold the rectangular dough in half.
- Evenly cut the dough into strips of approximately 2 1/2cm, making 10 strips per rectangle. Roll the dough strips to form a “snail.” Place the bun on a lined baking sheet and allow to rest for 15 minutes, to rise further.
- With the remaining egg, crack into a bowl and whisk with a fork. Egg wash the buns with the whisked egg and bake for 12mins, or until just golden. Keep a close eye as these buns can easily become overcooked if left for longer.
- Serve and enjoy!
*Ground cardamon can be hard to come across in Ireland. You can use the pods and grind them, or Tiger/ Flying Tiger have them in their stores.