Sjokoladeboller - Norwegian chocolate buns

Sjokoladeboller are a variation of Norwegian boller which are gently sweet, cardamom flavored rolls or buns, in this case dotted with chunks of chocolate. These chocolate buns are a delicious treat, and easy to make.

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When it comes to baking, many Nordic countries do it pretty well in my mind. Between savory offerings like rye breads, delicious festive cookies like brunkager and pepparkakor and various treats to enjoy with coffee for "fika" like cardamom buns, I love the flavors and fact most are not overly sweet.

I think I also particularly like the affinity for cardamom in many sweeter bakes, from Swedish cardamom cake to Finnish blueberry pie. It's a wonderfully aromatic spice and adds such a lovely warm flavor.

Cardamom in Nordic baking

While not native to the region, cardamom has been part of Nordic cooking since Medieval times. Given it goes so far back, the details of how it reached the area are vague but many believe the Vikings brought it there via the markets of Constantinople. Others say it was via trade routes with the Moors in Spain and Portugal.

Either way, it has been used for a very long time with cookbooks from the 13th century using the spice. These days, cardamom is likely the most used spice in baking across the region. Denmark, Sweden, Norway and Finland all have classic, well-loved baked goods that include it, some of which I have shared here.

To date, though, I haven't shared any Norwegian bakes so that needs to change, and these delicious little bites are the perfect place to start. Gently sweet, wonderfully aromatic and with little chunks of chocolate dotted through them.

Norwegian boller variations

"Boller" translates as "buns" and come in various different forms. On the whole, a bolle is at it's core a gently sweet yeast bun, nearly always with a bit of cardamom. They are relatively low on fat but soft and light. As well as plainer hveteboller, you'll find a number of variations.

Some have additions in the dough, like raisins or chunks of chocolate, as here. Other versions are twisted with a filling, in the style of American cinnamon buns (but less sweet and without frosting).

These boller are a little different from "nurrer" or "nuter" which are typically the twisted, knotted style of bun, more like Swedish cardamom buns.

You also get boller filled either before or after baking, like skoleboller ("school buns") with a custard filling and coconut on the outside, or fasteravnsboller, the Norwegian version of semlor for Lent, often filled with almond and/or cream.

These chocolate cardamom buns are one of the simpler forms but full of tastiness. They're relatively easy, especially if you've made other yeasted bakes, and well worth a try.

Ingredients for sjokoladeboller

You only need a relatively short list of ingredients for these sweet rolls:

• Flour - regular all purpose/plain flour work fine here.
• Yeast - I have used fast acting/instant yeast for ease but you can also use active dry and activate it in the warm milk.
• Sugar - these are only gently sweet so you don't need all that much. You use regular white sugar for these.
• Cardamom -
• Butter - as mentioned, these are relatively low in fat compared to some other styles of sweet bun. But a little butter adds softness and flavor.
• Milk - this is the main liquid here, adding a little more fat and flavor as opposed to using water.
• Chocolate - what turns them in to chocolate buns rather than simply cardamom ones! You can use chocolate chips if you prefer, but I like the having chunks in here. Personally, I think dark chocolate is best flavor-wise, but you can use milk chocolate as well. Use a good quality one either way.

You also have a little salt in there and use some beaten egg for egg wash to give that lovely golden color as they bake, but otherwise that's it.

Making cardamom chocolate buns

If you've ever made a yeasted bread or bun before, then the general process of making these will be very familiar and easy by mixing, kneading and having two rises.

Especially if you're using active dry yeast, sprinkle this over the milk first to let it bubble up and activate. Separately, mix together the flour and salt and mash together the butter, sugar and cardamom. Add this to the milk mixture then add to the flour and mix well. Knead the dough a few minutes then work in the chocolate.

Bring it into a ball, place in a bowl and cover to let it rise. After rising, divide, form into balls then let rise again. Brush with egg wash and bake until gently golden.

When you add the chocolate, it might feel a little tricky to get it all incorporated and like it's falling out all the time, but don't worry. It will hold in there better after the first rise. By the time they have baked you might even think you didn't add enough!

These taste particularly good when still warm as the chocolate is still a little melty and the texture is particularly nice and soft. But they are great at room temperature as well. As with most breads, they are best the day they are baked but will keep a day or two as well.

Norwegian chocolate buns, sjokoladeboller, are delicious gently-sweet, soft sweet rolls that are aromatic with cardamom and studded with chocolate. You don't need any fancy folding, just a little patience for these tasty treats. Well worth the wait!

Try these other sweeter spiced bites:

• Swedish limpa bread - this gently sweet bread is flavored with molasses, orange and anise, and works both as it is, with sweet and savory toppings.
• Ontbijtkoek, Dutch spice cake/breakfast cake - packed with sweetness and warm spices, it's easy and perfect any time of day.
• Piernik, Polish gingerbread/honey cake, another tasty quick bread with warm spice flavors.
• Plus get more Nordic recipes in the archives.

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