Norwegian Sweet Buns

Norwegian Sweet Buns

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This one’s exciting. Crispy exterior and juicy interior that melt on your tongue. The cardamom makes the house smell amazing when you bake them in the oven.

There’s so much you can do if you master this recipe. Cinnamon buns, Norwegian ‘school buns’ with vanilla custard and coconut, buns with chocolate, raisins, lemon and pistachios or anything you want to eat with fluffy buns. I’ll show you in later recipes, but now – let’s dig in!

Norwegian Sweet Buns

Mix the dry ingredients in a large bowl – flour, sugar, salt and cardamom. In a medium kettle, melt butter, pour the milk in and wait until the mixture is lukewarm. This is very important or else the yeast will not dance and do its business. Mine was at 38C (100F). When you’ve got the right temperature, you can pour it in the flour mixture along with 1 egg.

Knead together. If you’ve got a stand mixer – good for you – us mortals have to use a hand mixer. And I’m telling you, that is today’s worth of exercise. This is also a very important step, as you have to mix until the dough is fluffy and no longer clings to the bowl. But, you don’t want to add more flour that absolutely necessary, as more flour means denser buns – which you obviously don’t want.

Add a little flour on top, and place a kitchen towel or plastic wrap over the bowl. Leave it in a warm place (or at least not ice cold and drafty!) for about 1-1,5 hours, until the dough has doubled in size.

Sweet buns Instructions

Take the dough onto a lightly floured surface and start to knead a little with your hands and form a long tube of dough. Cut into equal parts, about a handful each. Start to form a ball with your hands and place on a plate with parchment paper. Brush with an egg and let them raise to double in size again, this time about 40 minutes.

Norwegian Sweet Buns

Place in the middle in a pre-heated oven of 210C (410F) for about 12 minutes. They are done when they make a hollow sound when you tap on the underside of a bun. I love buns just fresh out of the oven. Place them on a rack, wait a feew minutes before you dig in.

You can eat them as is, or cut them in half and smear butter on each. I prefer butter and Norwegian brown goat cheese. If you’ve suddenly found yourself in Norway, please try this! Some find it too strong and use milder brown cheeses. But nevertheless, brown cheese is the way to go here. But, if you don’t have this, try some homemade jam, store-bought jam, mild cheeses, cream cheese, or simply – nothing. They are delicious anyhow.

Norwegian Sweet BunsNorwegian Sweet BunsNorwegian Sweet Buns

Please tell me how you did! Either in the comment’s section below, or you can tag #gingerwithspice on Instagram or Facebook.



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Print Recipe
Norwegian Sweet Buns Yum
Crispy exterior and juicy interior that melt on your tongue. The cardamom makes the house smell amazing when you put them in the oven. There's so much you can do with this recipe, add cinnamon, vanilla custard and coconut, chocolate, lemon and pistachios - the possibilities are endless.
Norwegian Sweet Buns
Cuisine Norwegian
Prep Time 2 hours
Cook Time 12 minutes
Servings
buns
Ingredients
Cuisine Norwegian
Prep Time 2 hours
Cook Time 12 minutes
Servings
buns
Ingredients
Norwegian Sweet Buns
Instructions
  1. Mix the dry ingredients in a large bowl - flour, sugar, salt and cardamom.
  2. In a medium kettle, melt butter, pour the milk in and wait until the mixture is lukewarm. This is very important or else the yeast will not dance and do its business. Mine was at 38C (100F).
  3. Pour the butter and milk into the flour mixture along with one egg.
  4. Knead together. If you've got a stand mixer - good for you - us mortals have to use a hand mixer. This is also a very important step, as you have to mix until the dough is fluffy and no longer clings to the bowl. But, you don't want to add more flour that absolutely necessary, as more flour means denser buns - which you obviously don't want.
  5. Add a little flour on top, and place a kitchen towel or plastic wrap over the bowl. Leave it in a warm place (or at least not ice cold and drafty!) for about 1-1,5 hours, until the dough has doubled in size.
  6. Take the dough onto a lightly floured surface and start to knead a little with your hands and form a long tube of dough. Cut into equal parts, about a handful each. Start to form a ball with your hands and place on a plate with parchment paper.
  7. Brush with an egg and let them raise to double in size again, this time about 40 minutes. 
  8. Place in the middle in a pre-heated oven of 210C (410F) for about 12 minutes. They are done when they make a hollow sound when you tap on the underside of a bun. Place them on a rack, wait a feew minutes before you dig in.
  9. Serve with butter, jam, brown cheese, cream cheese, whatever you want!
Recipe Notes

Author: Stine Mari from Ginger with Spice.

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