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Rosinboller
Cardamom raisin buns
Rosinboller: soft Norwegian cardamom and raisin buns for the school lunch box and bake sales
In Norway, rosinboller are what a parent bakes on Sunday so the week's lunch boxes have something sweet, and what fills the tables at every school dugnad and bake sale. The dough is enriched with milk and butter and scented with freshly ground cardamom, and the buns are pulled apart soft and golden. The common mistake is using hot milk: anything above blood heat kills the yeast and the buns stay flat. Chef's tip: crush the cardamom seeds yourself just before mixing; the pre-ground powder loses most of its perfume.
- Total time
- 42 min
- Difficulty
- medium
- Serves
- 16
Ingredients
For the dough
- 1 ¼ cups whole milk
- 2 ⅝ oz unsalted butter
- ¼ oz fast-action dried yeast1 sachet
- 2 ⅝ oz caster sugar
- 1 tsp cardamom seedsfrom about 12 pods, crushed
- ½ tsp salt
- 1 eggbeaten, half for the dough, half for brushing
- 1 ¼ lb plain flourplus a little for shaping
- 5 ½ oz raisins
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Method
0/6 doneStep 1: Melt 2 ⅝ oz unsalted butter in a pan, take it off the heat and add 1 ¼ cups whole milk. Check the temperature: it should feel just warm on your wrist, about 99°F.
Step 2: In a large bowl mix 1 ¼ lb plain flour, ¼ oz fast-action dried yeast, 2 ⅝ oz caster sugar, 1 tsp cardamom seeds and ½ tsp salt. Pour in the milk mixture and ½ egg and work into a soft dough.
Step 3: Knead for 8 minutes until smooth and elastic, then knead in 5 ½ oz raisins. Cover and leave somewhere warm for 1 hour, until doubled.
60 minStep 4: Divide into 16 pieces, roll each into a smooth ball and set them on two lined baking trays. Cover and prove for 30 minutes, until puffy. Heat the oven to 425°F (400°F fan).
30 minStep 5: Brush with ½ egg and bake for 10–12 minutes, until deep golden and they sound hollow when tapped underneath.
12 minStep 6: Cool on a rack under a clean tea towel so the crust stays soft. Keep in a tin for 2 days, or freeze and pack straight from frozen; they thaw by lunch.
Nutrition per serving
- Calories
- 205 kcal
- Protein
- 5 g
- Carbs
- 32 g
- Fat
- 6 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does rosinboller take?
- About 42 minutes in total: 30 minutes to prepare and 12 minutes to cook.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of unsalted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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