Norwegian Skillingsboller Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the dough:</li> <li class="ingredients-single-item">500g all-purpose flour</li> <li class="ingredients-single-item">80g granulated sugar</li> <li class="ingredients-single-item">1 tsp ground cardamom</li> <li class="ingredients-single-item">7g instant dry yeast (1 packet)</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">75g unsalted butter, melted</li> <li class="ingredients-single-item">250ml whole milk, lukewarm</li> <li class="ingredients-single-item">1 large egg, room temperature</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">75g unsalted butter, room temperature</li> <li class="ingredients-single-item">100g light brown sugar</li> <li class="ingredients-single-item">2 tbsp ground cinnamon</li> <li class="ingredients-single-item">For the glaze:</li> <li class="ingredients-single-item">1 egg, beaten (for egg wash)</li> <li class="ingredients-single-item">100g powdered sugar</li> <li class="ingredients-single-item">2 tbsp milk</li> <li class="ingredients-single-item">30g pearl sugar (optional, for topping)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Stand mixer with dough hook</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Pastry brush</li> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Parchment paper</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> In a small saucepan, gently warm the milk until it's lukewarm (around 37°C/98°F) - it should feel neither hot nor cold when you test it with your finger. This temperature is crucial as it activates the yeast without killing it. Remove from heat and stir in the melted butter. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In the bowl of your stand mixer, combine the flour, sugar, cardamom, yeast, and salt. Whisk these dry ingredients together to ensure even distribution of the yeast and spices. The cardamom is what gives skillingsboller their distinctive Nordic flavor, so don't skip this ingredient! </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Pour the warm milk mixture and the egg into the dry ingredients. Using the dough hook attachment, mix on low speed until everything is combined, then increase to medium-low speed and knead for 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. The gluten development during this kneading stage is vital for creating that perfect soft, pillowy texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Transfer the dough to a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and place in a warm, draft-free area to rise until doubled in size, about 45-60 minutes. The slow rise develops flavor and improves texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> While the dough rises, prepare your filling by mixing the room temperature butter with brown sugar and cinnamon until you have a smooth, spreadable paste. Having the butter at room temperature makes spreading much easier without tearing the dough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Once the dough has doubled, gently punch it down to release the air bubbles. Transfer to a lightly floured surface and roll out to a rectangle approximately 35x45cm (14x18 inches). Try to keep the edges as straight as possible for even rolls. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Spread the cinnamon-sugar filling evenly across the dough, leaving a 1cm border along one long edge. The thin border will help seal the roll once rolled up. Make sure the filling reaches all other edges for maximum flavor in every bite. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Starting from the long edge (without the border), tightly roll the dough into a log. Pinch the seam to seal it, and position the log seam-side down. Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces, each about 3-4cm thick. The dental floss technique (sliding it under the log, crossing over the top, and pulling tight) gives the cleanest cuts without squishing the rolls. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Arrange the rolls on baking sheets lined with parchment paper, leaving about 5cm between each roll to allow for expansion. Cover again and let rise for another 30-45 minutes, or until noticeably puffy. Meanwhile, preheat your oven to 190°C (375°F). </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Just before baking, gently brush the tops of the rolls with beaten egg for a golden shine. If using pearl sugar, sprinkle it over the rolls now - it will adhere to the egg wash and create a beautiful crunchy topping. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Bake in the preheated oven for 12-15 minutes until golden brown. Keep a close eye on them after 10 minutes, as they can brown quickly. They should sound slightly hollow when tapped on the bottom. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> While the rolls are baking, prepare the glaze by whisking together powdered sugar and milk until smooth. Add more milk or sugar as needed to reach your desired consistency - it should be thick enough to coat the back of a spoon but thin enough to drizzle. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Allow the rolls to cool on the baking sheet for 5 minutes, then transfer to a wire rack. While still warm (but not hot), drizzle with the prepared glaze. The warmth helps the glaze to partially absorb into the buns, creating that characteristic Norwegian skillingsbolle finish. </li> <li class="MethodStepper"> <h4 class="step-title">Step 14</h4> Serve the skillingsboller while still slightly warm for the most authentic experience. They're perfect with a cup of coffee in true Scandinavian fashion. Store any leftovers in an airtight container for up to 2 days, or freeze for up to a month. To refresh, warm gently in the microwave or oven before serving. </li> </ol>