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.
adapted in a round about way from Nigella's How To Be a Domestic GoddessA 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
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.