Here comes another Norwegian classic for you, Norwegian Buns spiced with real cardamon. Whenever I ask my stepdaughter what she wants to bake, the answer is always BUNS! Although the intention of what she wants to make is quite generic and actually means anything based on a sweet wheat dough, the classic Norwegian Buns are always a safe bet. You may think that this is a bit boring, given that it is only spiced with cardamom, however, we love them just like this. It really brings the flavor and texture of the dough to the front row.
Now that doesn’t mean that you can’t add your own touch to this, some of the more popular additions are chocolate, raisin, dried cranberries, or how about some dried cherries?
Norwegian Buns, needs real cardamon
It is very important to use real cardamom for this recipe. It will make all the difference, and the hazle of peeling the seeds are well worth it. Make sure to get green cardamom seeds, the black has a very different flavor and that is not what you need for this recipe.
If you really don’t want to put in the work effort in this recipe you can always try our overnight sweet dough, given that you have the time for it.
But hey, let’s get on with the baking, shall we?
- 125 g butter
- 5 dl full-fat milk
- 1 egg
- 50 g fresh yeast
- 150 g sugar
- 100 g oatmeal
- 1 kg flour
- 30 green cardamom seeds
- 1 tsp salt
- 1 egg for brushing
- Let the oatmeal soak in warm water for about 20 minutes drain of any excess liquid.
- Mix all ingredients except the butter for 15 minutes in a machine.
- Add the butter and mix for another 15 minutes.
- Cover the bowl and let it rais for about 1 hour or until doubled in size.
- Weigh out the whole dough and divide into 20 equal pieces using a scale.
- Roll out each of the pieces by folding it like an envelope and then stretching the top layer until the top is firm enough to hold the round shape.
- Place the buns on a tray covered with baking proof paper with seams down.
- Set your oven to 220 Celcius.
- Cover the trays with a kitchen towel, and let the dough proof for another 40 minutes or until they have doubled in size.
- Wisk an egg together in a cup and brush each of the buns with the egg.
- Bake the buns for 12 minutes.
- Let the buns cool on a grid.