Name: Norwegian Chocolate Buns (Sjokoladeboller) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: PT-492115H44M41S
Cuisine: Norwegian
Ingredients: 260 ml lukewarm milk (about 1 cup plus 4 teaspoons); 10 ml instant yeast (or active dry yeast); 490 g all-purpose flour (plain flour); 2.5 ml salt; 50 g sugar; 5 ml ground cardamom; 55 g unsalted butter (softened); 110 g dark chocolate (chopped into small pieces; can substitute chocolate chips); 1 egg (lightly beaten, for brushing on top of buns)

Jump to Recipe· 4.3 from 43 reviews

If you ever crave a soft, fluffy bun filled with rich chocolate and a hint of warm cardamom, then you are going to adore this Norwegian Chocolate Buns (Sjokoladeboller) Recipe. This delightful treat brings together simple, wholesome ingredients to create a comforting baked good that’s perfect for breakfast, a cozy afternoon snack, or sweet ending. The balance of the slightly sweet dough with the bittersweet dark chocolate makes these buns irresistible, and the subtle cardamom adds a lovely aromatic twist that’s characteristically Norwegian. Once you try them, these chocolate buns will quickly become a beloved staple in your baking repertoire.

Ingredients You’ll Need

A rough mound of light beige dough with dark brown chocolate chunks unevenly spread throughout. The dough appears soft and slightly sticky, with a thick, uneven surface that has irregular folds and small cracks. The chocolate pieces are of different sizes, embedded mostly on the top and edges. The dough is placed directly on a wooden textured surface with visible grain lines. photo taken with an iphone --ar 4:5 --v 7

These ingredients may seem straightforward, but each one plays a crucial role in achieving the perfect texture and flavor in your Norwegian Chocolate Buns (Sjokoladeboller) Recipe. From the warmth of the milk that activates the yeast to the richness of the butter and the aromatic cardamom, these essentials come together harmoniously.

260 ml lukewarm milk: The warm temperature helps activate the yeast for a light, airy dough.
10 ml instant yeast: Responsible for the beautiful rise and fluffiness of the buns.
490 g all-purpose flour: Provides structure to the buns without weighing them down.
2.5 ml salt: Enhances flavor and balances the sweetness.
55 g softened unsalted butter: Adds tenderness and a rich mouthfeel to the dough.
5 ml ground cardamom: Infuses the dough with a subtle, warm spice that’s uniquely Norwegian.
50 g sugar: Just the right amount to sweeten without overpowering.
110 g dark or semi-sweet chocolate: The star of the show, providing gooey, melty pockets of chocolate.
1 egg (for egg wash): Gives the buns a gorgeous, glossy golden finish.

How to Make Norwegian Chocolate Buns (Sjokoladeboller) Recipe

Step 1: Activate the Yeast

Start by sprinkling the yeast over the lukewarm milk and set it aside. This step is especially important if you’re using active dry yeast—it will start to bubble and come alive, which means your dough will rise beautifully later on. If you’re using instant yeast, you can skip this waiting time and mix it directly with the flour, but allowing it to bloom never hurts!

Step 2: Mix Dry Ingredients and Cardamom Butter

In a bowl, combine the salt with the flour so that it’s evenly distributed throughout the mixture. Then, mash the butter with the sugar and cardamom until well combined—that fragrant cardamom butter is the essence that sets these buns apart. Chop your chocolate into small chunks or use chocolate chips for easier spreading later. This step layers flavor and texture, forming the foundation for your delicious buns.

Step 3: Bring the Dough Together

Add the cardamom butter to the yeast-milk mixture, mixing gently even if it looks a bit uneven. Then, pour this combined liquid into the flour mixture and stir everything together. Don’t be shy with adjusting the consistency—you want a soft but manageable dough, adjusting with a splash more milk if too dry, or flour if it starts too sticky. This is where your dough begins its transformation.

Step 4: Knead and Fold in the Chocolate

Transfer your dough to a clean surface and knead it until it feels smooth and elastic. Open it up, sprinkle in your chopped chocolate, then fold and knead to gently distribute the chocolate chunks through the dough. Don’t worry if some pieces slip out—that’s part of the fun! Once mixed, shape the dough into a ball, place it in a lightly oiled bowl, cover, and let it rise until it doubles in size, about an hour. This slow rest develops flavors and textures that make every bite sublime.

Step 5: Shape and Second Rise

After the dough has doubled, give it a good punch down to release excess air. Divide it into 12 equal pieces and gently round each into a bun shape. Place them spaced well apart on parchment-lined baking sheets to allow room for them to puff up. Cover them loosely and let them rest again for 30 to 40 minutes, just enough for them to look nicely puffed but not necessarily doubled in size.

Step 6: Bake to Perfection

Preheat your oven to 350°F (180°C) towards the end of the second rise. Lightly beat the egg and brush it over the tops of the buns to give them a beautiful golden shine once baked. Bake for about 12 to 15 minutes, until the buns are golden brown on top and sound hollow when you tap the bottom. Let them cool slightly before enjoying—they’re heavenly warm, fresh out of the oven.

How to Serve Norwegian Chocolate Buns (Sjokoladeboller) Recipe

A close-up of five round golden brown chocolate chip buns arranged on a white plate on a white marbled surface. One bun is torn open and placed on top, showing a soft, airy inside with chunks of melted dark chocolate spread throughout. The buns have a smooth, shiny crust with small baked spots and visible chocolate chips. The background features a soft blurred blue and white striped cloth. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

While these buns are delightful on their own, a light dusting of powdered sugar can add a charming touch. You can also gently spread some softened butter on warm buns for extra indulgence. For special occasions, a drizzle of melted chocolate or a sprinkling of crushed nuts on top adds both texture and elegance.

Side Dishes

Pair your Norwegian Chocolate Buns with a steaming cup of coffee or a cozy mug of hot chocolate for a quintessential Scandinavian coffee break. Fresh berries or a bowl of vanilla yogurt on the side can balance the richness, making your snack feel a little lighter and equally satisfying.

Creative Ways to Present

Make your gatherings memorable by arranging these beauties in a rustic basket lined with a pretty tea towel. For a festive twist, serve them alongside spiced mulled wine or chai. You can also create mini sandwiches using halves of the buns filled with whipped cream or cream cheese frosting, giving a playful spin on the classic treat.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (though they rarely last), store the buns in an airtight container at room temperature for up to two days. Keeping them sealed prevents them from drying out, maintaining that fluffy texture and delicious chocolate goodness.

Freezing

Norwegian Chocolate Buns freeze beautifully! Once fully cooled, wrap each bun individually in plastic wrap or aluminum foil, then place them in a freezer bag. They’ll keep well for up to three months, allowing you to enjoy a taste of Norway anytime.

Reheating

To reheat, thaw the buns at room temperature or warm them gently in the oven at 300°F (150°C) for about 10 minutes. This brings back the soft, pillowy texture and melts the chocolate just right, almost as if they were freshly baked.

FAQs

Can I substitute the dark chocolate with milk chocolate in this recipe?

Absolutely! While dark chocolate provides a nice bittersweet contrast, milk chocolate works well if you prefer a sweeter, creamier chocolate experience. Just be mindful that milk chocolate melts differently, so keep an eye on the baking time.

Is it necessary to use cardamom in the dough?

Cardamom is a traditional spice in Norwegian baking and gives these buns their signature aroma. You can omit it if you prefer, but you’ll miss out on that distinctive warmth and depth of flavor.

Can I make these buns without an egg wash?

Yes, you can skip the egg wash, but it helps create that shiny, golden-brown crust that’s so appealing. If you want an alternative, brushing with milk or cream works, or simply bake them as is for a softer crust.

What’s the best way to knead the dough if I’m a beginner?

Use the heel of your hand to push the dough away from you, then fold it back over itself. Rotate and repeat for about 5 to 10 minutes until the dough is smooth and springs back when pressed gently. Don’t rush this step—it’s key for texture!

Can I use active dry yeast instead of instant yeast?

Yes, active dry yeast works perfectly but requires a little extra time to activate. Sprinkle the yeast over the warm milk and wait 5 to 10 minutes until it bubbles up before mixing it into the flour. This helps ensure your dough rises well.

Final Thoughts

There’s something truly special about baking and sharing Norwegian Chocolate Buns (Sjokoladeboller) Recipe. Their tender crumb, pockets of melted chocolate, and hint of cardamom create a sensory experience that feels both nostalgic and fresh. Whether you’re treating yourself or delighting friends and family, these buns bring warmth and happiness in every bite. So go ahead, bake a batch, and watch them disappear fast—you won’t regret it!