Tuesday, 30 August 2011

Norway Memories Skillingsboller.

I'm sat on a train and there's an unexplained alarm ringing. Is it a fire alarm? Might I die? I hope not because then I wouldn't be able to tell you about these fabulous friends of mine.

They're called Skillingsboller (as in shilling bun, as in in olden times they cost a shilling) and I came across them on my recent trip to Norway. I didn't eat one myself but I saw them looking loveerly in a bakery and a travelling companion ate one and just darn instructed me to make them. 

Well as I mentioned before, I'm a bit of a fan of baking requests/instructions, so home I went to switch on the oven.

This is the sort of recipe that looks complicated and effort-ful, but it is actually veryvery simple and requires very little energy. And the end result is sweet and squishy and warmly spiced. The perfect partner for a big mug of coffee and a 'wee sit doon' (oh good heavens, it's a good job I'm spending some time south of the border). With Love and Cake.

Norwegian Skillingsboller
adapted in a round about way from Nigella's How To Be a Domestic Goddess
A few notes:
  • These are definitely best eaten on the day of making, after that a quick zap in the microwave helps them along a bit.
  • I started off with 300g of flour but needed to add heaps more to make a viable dough, so I'd start with 350g and be ready to add more if needs be.
  • Some recipes say to nestle the buns together and bake, so you have to tear off buns from a big sheet of them, others say spread them out...you do what ever you fancy but if you go for the spread out option they'll need 5 or 10 minutes less in the oven.
Makes around 10
You will need

a baking tray, lined

For the dough
350g plain flour
50g granulated sugar
3 tsp dried yeast
50g butter
200ml milk
1 egg

For the filling
75g soft butter
75g granulated sugar
1 heaped tsp cinnamon

  • First things first, pop the butter and milk into a saucepan and heat gently until the butter has melted.
  • This needs to be left to cool for a good 5 minutes, so meanwhile, weigh out the flour and sugar into a large mixing bowl.
  • Now whisk the egg into the buttery milk and pour into the bowl with the flour.
  • Time to get your hands in there and bring everything together to a soft dough, adding more flour if you need.
  • Turn onto a floured surface and knead for 5 minutes.
  • Pop the dough back in his bowl and leave somewhere cosy for an hour or until just about doubled in size.
  • Meanwhile make the filling by mixing the butter, sugar and spice together.
  • After the hour, turn the dough out onto a clean floured surface and roll to a rectange of about 40x25 cm.
  • Spread over the cinnamony butter and roll up from one of the long ends like a swiss roll.
  • Cut, with a nice sharp bread knife, every 2.5 cm and lay each bun, swirl side up/down onto the baking tray with a couple of cm gap between each one.
  • Now leave them to rise back in the cosy place for another 15 minutes to half an hour while you preheat the oven to 200 degrees.
  • When the buns have puffed up a bit, pop them in the oven for 20 minutes, until they look golden and beautiful.
  • Cool for a bit but eat while still warm, as soon as possible, while pretending you're tucked up in a wood cabin next to a roaring to fire.


  1. You actually managed to make them! Culinary genius...did they taste good?

  2. Very good Jam...promise to get some your way asap.

  3. These look yum and bring back good memories! I will attempt to make them at home and let you know how I get on. Still need to make bread too!

  4. Good idea...Ill post the bread recipe soon. In a charity shop yesterday I saw mugs with 'Norwegian national dress' and super cheesy photos of Norwegian looking ladies on them. I really should have bought them xxxx