The simplicity and comfort of this sweet yeast bread are just some of the reasons why boller (cardamom buns) are a favorite baked good that never goes out of style. Infused with ground cardamom, each bite has a subtle hint of the exotic spice. There’s the classic plain boller, the rosinboller (raisin bun), the kanelboller (cinnamon bun), the fastelavnsboller, the ‘filled and flavored to your heart’s content’ boller –which includes every other variation – and then these sjokoladeboller (chocolate cardamom buns).

Chocolate buns are just another common variation you’ll find throughout Norway at bakeries, grocery stores, and gas stations, and are also commonplace in kindergartens, schools, at home, on a hike, or in the cabin. Nostalgic, comforting, and served best when warm out of the oven, these buns are just a delight.

They’re not overly sweet and can be made with your preference of chocolate, whether dark, milk or semi-sweet. The best part of boller, is that the dough is an all-around base for every kind of bun. If you’re craving just a plain boller, omit the chocolate. If you want raisins, swap them for the chocolate. For a real treat, slice one in half and spread some whipped cream on top!

Chocolate Cardamom Buns (sjokoladeboller)

Makes 12

• 1 ¼ cups (300 ml) lukewarm whole milk
• 2 large eggs, at room temperature
• 4 cups plus 2 tablespoons (500 g) sifted all-purpose flour
• 1/3 cup plus 1 tablespoon (75 g) granulated sugar
• 1 ounce (25 g) fresh yeast or 1/3 ounce (8.5 g) active dry yeast
• 1 ½ teaspoons ground cardamom
• ¼ teaspoon salt
• 1/3 cup (75 g) lightly salted butter, cut into small pieces
• 5 ¼ ounces (150 g) semi-sweet or milk chocolate, roughly chopped into small pieces

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In a small bowl, whisk together the lukewarm milk and 1 egg.

In a stand mixer fitted with the dough hook attachment, combine the flour, sugar, yeast, cardamom, and salt. Add the milk mixture and knead on low for 8 minutes. Add the butter and knead on medium for about 5 minutes or until the dough is very elastic and somewhat moist. Add the chocolate pieces and knead them into the dough, either in the stand mixer or by hand. Transfer the dough to lightly buttered bowl, cover with a tea towel, and let rise in a warm spot for 1 hour or until doubled in size.

Preheat the oven to 350˚F (180˚C).  Cover a baking sheet with parchment paper.

Divide the dough into 12 equal-size pieces and shape into balls. Place the balls of dough on the prepared baking sheet and let rise for 30 minutes.

In a small bowl, whisk the remaining egg. Using a soft-bristled brush, lightly brush the egg on top of the dough. Bake for 12 to 15 minutes or until golden brown. Let cool slightly and serve.  Store leftovers in a plastic bag at room temperature for up to 2 days.