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Norwegian Buns

Soft light spiced bakery goods, a must-try
Prep Time1 hr
Cook Time15 mins
Total Time3 hrs 30 mins
Course: Dessert, Snack
Cuisine: Norwegian
Keyword: Norwegian baking, Rasins, spiced buns
Servings: 20 Buns


  • 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.