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Norwegian Boller (sweet buns with cardamom)

Bollers are Norway’s answer to sweet bread but taken to another level as they are infused with cardamom. Boller is one of the most beloved snacks in Norway and tastes great with a little bit of butter or a piece of Norwgian brown cheese. 

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300 ml lukewarm whole milk

2 large eggs, at room temperature

500 grams all purpose flour, sifted

75 grams granulated sugar

25 grams fresh yeast or 8.5 grams active dry yeast

1 ½ teaspoon ground cardamom

¼ teaspoon salt

75 grams lightly salted butter, chilled and cut into small pieces

150 grams raisins soaked in warm water for at least 1 hour (optional)


In a separate small bowl, whisk together the lukewarm milk and 1 egg.

In a bowl of a stand mixer fitted with a dough hook attachment, combine the flour, sugar, yeast, cardamom and salt. Add the milk mixture and knead on low for 8 minutes. 

Add butter pieces and knead on medium for about 5 minutes or until dough is very elastic and somewhat moist. 

Strain the raisins and knead them into the dough, if using.  

Transfer the dough to a lightly buttered bowl, cover with a tea towel and let rise in a warm spot for 1 hour or until doubled in size. 

Preheat the oven to 180*C. Line a baking sheet with parchment paper. 

Divide the dough into 12 equal size balls, please dough balls on prepared baking sheet and let rise for another 30 minutes. 

In a small bowl, whisk the remaining egg and, using a pastry brush, lightly brush the egg on top of the dough. Bake for 12 to 15 minutes or until golden brown. Let cool slightly and serve. 

Leftovers can be saved in a plastic bag at room temperature for up to 2 days. 

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