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They're basically Norwegian cinnamon buns, and a perfect treat! Skillingsboller (skillingsbolle is singular) are basically Norway's take on cinnamon buns, and technically these are really specific to Bergen. Norwegian kanelboller are a staple in every bakery and cafe in Norway.
You can cook Traditional Norwegian cinnamon buns using 18 ingredients and 12 steps. Here is how you cook that.
Ingredients of Traditional Norwegian cinnamon buns
- You need dough.
- Prepare 600 ml whole milk.
- It's 2 tsp salt.
- It's 1 kg flour.
- It's 1 tsp vanilla sugar.
- You need 2 tsp ground cardamom.
- It's 150 grams butter (yes, real butter).
- Prepare 130 grams granulated sugar.
- Prepare 50 grams fresh yeast.
- Prepare filling.
- You need 50 grams softened margarine.
- Prepare 100 grams brown sugar.
- Prepare 4 tbsp cinnamon.
- It's icing (Cinnabon style).
- It's 120 ml softened margarine.
- You need 338 grams powdered sugar.
- Prepare 56 grams cream cheese.
- It's 1 pinch salt.
They are essentially a sweetened, cardamon scented dough, leavened with yeast and baked with a cinnamon sugar filling. Boller come in several varieties, including ones with raisins, chocolate or. Hi sweet readers, These classic Norwegian cinnamon buns, also named, "Bergen's Skillingsboller" Originated in Bergen know as- "The most Beautiful City of Norway"! These cinnamon buns are special in taste, and very different than the American version.
Traditional Norwegian cinnamon buns step by step
- melt butter and mix with milk. make sure the mixture is 30 C, then dissolve yeast in mixture. You can use dry yeast instead, but then you want to mix it with the dry ingredients and increase the temperature of the milk by a couple of degrees. However, they do turn out best with fresh yeast. If you're using dry yeast 25 g should be enough.
- mix all dry ingredients well.
- add milk mixture to dry mixture and knead for 3-4 mins. if you're using a machine, mix for 8 minutes.
- lightly grease a large bowl an place the dough in it. leave to rise for 30 mins.
- When risen knead a couple of times only. roll the dough into a rectangle. Size depends on how chunky you want the buns. I usually roll it out till it's 5-8 mm thick..
- you'll want to handle your dough gently from now as it is rising. smooth on a thin layer of margarine, sprinkle brown sugar and cinnamon in even layers on top. I generally use more sugar than I think I need as some of it will melt away in the oven. Don't really measure out this part.
- roll into a sausage. make sure it's pretty tightly rolled. cut 1 inch slices. I use my index finger to measure, so about the length of the two first joints ;).
- place on baking sheets with the sliced side up. I normally place 12 on each sheet to give them enough room to rise. leave to rise under kitchen towels in a warm room for an hour..
- Heat your oven to 210 C.
- Brush a bit of milk on the buns and bake for 10-15 minutes.
- cool on a wire rack.
- The icing is one I borrowed from a Cinnabon recipe.
Traditional Norwegian cinnamon buns - These rolls are loaded with butter from the. Norwegian Cinnamon buns from How to be a Domestic Goddess. recipe. Cinnamon Cake Bread is simply traditional kanelkake (cinnamon cake) in loaf form with a lovely swirl of cinnamon sugar throughout the center. Bolle is the traditional Norwegian sweet bread and this is the cinnamon and sugar kind. Norwegian Cinnamon Buns - Norsk Kanelboller. Read Also Recipes