Norwegian Recipes: Skillingsboller

Norwegian Recipes: SkillingsbollerIt’s been so rainy and droopy in San Francisco for the past few weeks. In one way I am loving it because honestly having sunny weather every single day is not all what it’s cracked up to be. Sometimes I miss a good rainy day where you can just hang out inside with a cup of hot chocolate, a blanket and a good Netflix original.

Skillingsboller is one of my favorite Norwegian Recipes. I am a total sucker for baked goods, so delicious! There are lots of different types you can make, but today I’ll share the good old classic with you! I’ve shared Skoleboller in the past if you’re looking for something even sweeter with a little coconut kick.  

Bergen, where I am from is similar to Seattle in terms of weather and it rains a lot! I was a very active kid and I remember I would play outside with friends all day even if it was pouring rain outside. The best feeling was then to come inside, put some dry clothes on and sit down for kids TV hour. If my mom had on top of that, made fresh baked Skillingsboller, I was in heaven! My mom would mostly make them for birthday parties or if we had family friends over, but sometimes she would make them on a regular old Sunday and it was the best! If you’ve been following along on some of my other Norwegian recipes, you can probably tell by now that I love to bake and have been ever since I was a kid. loved helping my mom roll them out and of course eat some dough! You’re always supposed to taste the dough right? 

Ok, let’s get to it!

What you’ll need for Norwegian Skillingsboller:

  • 2.5 cups all Purpose Flour (6 dl)
  • 3.5 oz of Sugar (100 grams)
  • 0.5 tsp Salt
  • 0.5 tsp Cardamom
  • 0.5 tsp Baking Powder
  • 3.6 oz of Butter. I use Kerrygold, just because it taste’s the most like european butter (100 grams)
  • 1.5 cups Milk (3.5 dl)
  • 2 packs of rapid expanding yeast
  • 1 Egg

Spread:

  • Butter
  • Cinnamon
  • Sugar

Yum! Have to try this Norwegian Skillingsboller Recipe! #norwegianrecipes #ontheblog #cinnamonbuns Click To Tweet

Mix all the dry ingredients in a bowl. Melt butter and add milk once it’s completely melted. Heat up to around 98.6 degrees. Pay close attention because it might happen pretty fast, especially with a gas stove. Put some of the liquid on the inside of your wrist to check the temperature. If it’s around the same or slightly warmer than your wrist, you’re good to go. If it’s too hot, then just let it sit for a little until it cools down to desired temperature. Norwegian Recipes: Skillingsboller

Add the milk and butter to the dry ingredients and mix it all together. Add a kitchen towel over the bowl and let the dough rise for at least 30 min in a lukewarm place. The dough should rise to about double. Norwegian Recipes: SkillingsbollerAdd some flour to your counter or table and start rolling out the dough. Use a rolling pin and make a rectangle shape. There is no rule for how thick it should be, but this will be the “turns” in your roll so depending if you like thin or thick pieces. Norwegian Recipes: SkillingsbollerNorwegian Recipes: SkillingsbollerMelt some butter and add a thin spread to your rolled out dough. Add cinnamon and sugar before you roll it up. Start rolling from the longest side of your rectangle shape. Once you have a nice and tight roll, cut it with 1-2 inches apart depending on how high you want your buns. Norwegian Recipes: Skillingsboller Norwegian Recipes: Skillingsboller Norwegian Recipes: Skillingsboller Norwegian Recipes: SkillingsbollerNorwegian Recipes: SkillingsbollerAdd the pieces to a baking sheet with parchment paper and cover with a kitchen towel. Let it sit in a lukewarm place for about 30 for additional rise. Start pre-heating your oven to 435 Fahrenheit (225 Celsius) about half way through. Mix an egg in a small bowl and use a pastry brush and add a slight layer of egg on top of the buns. Norwegian Recipes: Skillingsboller Norwegian Recipes: Skillingsboller Bake them 13-15 minutes until they are golden on top. Let them rest for 10-15 minutes after you take them out of the oven and dig in! :) Add sugar glaze on top if you prefer.  Norwegian Recipes: SkillingsbollerWhat do you think? Tasty? Head over here to see more of my Norwegian recipes

Yum, these Norwegian Skillingsboller look delicious! #norwegianrecipes #cinnamonbuns Click To Tweet

Until Next Time, Hadet På Badet! 

repolished blog by Hege


11 comments

  1. Hi! Your skillingsboller look fabulous! I was wondering if the amount of flour is correct? it’s almost a 2:1 flour:liquid ratio, which seems really low (i.e. needs more flour) for a yeasted bread recipe. I’m making this right now and added a bit of flour since it looked really wet. I’ll update with results. Thanks for the lovely blog and recipe!

    1. Hello! The skillingsboller are out of the oven and are quite delicious. I ended up probably adding another 1.5-2 c flour until I could mix it and would hold something of a shape. The taste and texture really remind me of brioche, but better because of the cardamom and cinnamon. It’s really good but not quite what I’m looking for. I’ll keep looking for a recipe to recreate the skillingsboller I had in Bergen.

      1. Hi Lydia! Thank you so much for stopping by and for your comment. So sorry I haven’t seen it earlier :) I am glad you liked the recipe and yes the flour amount is correct, but I usually use a lot of flour when I roll them out. I should update the recipe with that though so thank you! :) You can always add more flour to the dough if you want it firmer right from the start.

        I know the kind of skillingsboller you’re taking about. The big ones they have at Baker Brun and similar right? They are bigger, not as sweet and a little more firm? My mom has a recipe that’s similar, I’ll ask her for it!

  2. It would be helpful to describe initial texture of dough with a picture. I added more flour as well. Also, for some bakers I suggest sticking to metric or US measurements, not mixing in same recipe. It is a wonderful treat which will impress friends and family. Thank you for sharing

    1. That’s a great tip Mette! Next time I am making them, I’ll take a picture and update the post :) I know the metric measurement can be a little confusing, but I have been asked to add them so everyone can bake the recipes. I’ll see if I can find a better way to include it :) Thanks for stopping by!

  3. Hi, I just found your website and I LOVE IT! Please keep posting and sharing all your experiences and goodies from YOUR homeland. I am not really a baker but I am going to try my hand at these and your warm apple cake. Thank you!

    1. Thank you Pam! So happy to hear that you’re loving the blog. Thank you for leaving such a sweet note! I’ll be sure to share more Norwegian goodies :)

  4. My granddaughter just returned from Bergen
    And fell in love with these. Found your recipe and asked me to make them. My first batch – much too thin as I followed the recipe. Second batch I adjusted the flour to 4 1/2 cups. All else the same. Perfect. Thank you very much.

    1. Great to hear Ron! Bergen is amazing and do have the best buns! The amount of flour can be adjusted depending on how fluffy you like them :) I am glad it worked out. Thanks for sharing and stopping by.

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