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Norwegian Chocolate Buns (Sjokoladeboller) Recipe

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4.3 from 43 reviews

  • Author: Maggie
  • Total Time: 32 minutes plus 1 hour and 40 minutes rising time
  • Yield: 12 servings

Description

Sjokoladeboller are traditional Norwegian chocolate buns, soft and slightly sweet with rich dark chocolate chunks. These yeasted buns are flavored with cardamom and butter, offering a perfect balance of spice and sweetness, and are ideal for breakfast, snacks, or dessert.

Ingredients

Liquid and Yeast

  • 260 ml lukewarm milk (about 1 cup plus 4 teaspoons)
  • 10 ml instant yeast (or active dry yeast)

Dry Ingredients

  • 490 g all-purpose flour (plain flour)
  • 2.5 ml salt
  • 50 g sugar
  • 5 ml ground cardamom

Fat and Flavor

  • 55 g unsalted butter (softened)
  • 110 g dark chocolate (chopped into small pieces; can substitute chocolate chips)

Egg Wash

  • 1 egg (lightly beaten, for brushing on top of buns)

Instructions

  1. Activate the yeast: Sprinkle the yeast over lukewarm milk and allow it to activate for a few minutes. This step is necessary if using active dry yeast to get it bubbling; instant yeast can be added directly later.
  2. Prepare dry and butter mixtures: Mix salt into the flour. Combine sugar and ground cardamom into the softened butter and mash until well integrated. Chop the chocolate into small pieces if not using chocolate chips.
  3. Combine ingredients: Add the cardamom butter mixture to the milk and yeast mixture, stirring lightly even if not fully combined. Then add this liquid mixture to the flour and mix thoroughly. Adjust consistency by adding a bit more milk if too dry or more flour if very sticky, to form a soft dough ball.
  4. Knead and add chocolate: Transfer dough onto a clean surface and knead for several minutes until smooth. Open the dough, scatter chopped chocolate pieces inside, then fold and knead again to incorporate the chocolate evenly, pressing chocolate back in as needed. Form dough into a ball and place in a lightly oiled bowl. Cover and let rise until doubled in size, about 1 hour.
  5. Shape and second rise: Knock back the dough, then divide into 12 equal portions. Shape each into a smooth round bun and arrange on parchment-lined baking sheets with at least 2 inches (5 cm) between each. Cover and allow to rise until puffed, about 30-40 minutes. Preheat oven to 350°F (180°C) during this time.
  6. Egg wash and bake: Lightly beat the egg and brush the tops of the buns with the egg wash for a lovely golden finish. Bake in preheated oven for 12-15 minutes until golden brown on top and hollow sounding when tapped underneath. Cool slightly before serving warm, or cool completely for later enjoyment.

Notes

  • Use active dry yeast if preferred, but be sure to activate it in warm milk before mixing. Instant yeast can be added directly with the flour.
  • Adjust milk or flour amounts slightly to get a soft, manageable dough.
  • Chocolate can be swapped with semi-sweet or your favorite baking chocolate.
  • If buns brown too fast during baking, cover loosely with foil to prevent over-browning.
  • These buns are best enjoyed fresh but can be stored in an airtight container for 2-3 days.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: Norwegian

Find it online: https://recipeworthsaving.com/norwegian-chocolate-buns-sjokoladeboller-recipe/