(No Ratings Yet)
Loading...Soft, pillowy yeasted buns fragrant with cardamom and swirled with a buttery cinnamon-sugar filling, these Norwegian skillingsboller are a beloved Nordic coffee-time treat. Shaped into spirals and finished with a crackly pearl sugar topping, they bake up golden with tender, sweet-spiced centers.
Prep Time30 mins
Cook Time22 mins
Total Time52 mins
Servings12
Yield12 buns
Nutrition Facts
Per serving (estimated)
- 310 kcalCalories
- 13 gFat
- 7 gSaturated Fat
- 45 gCarbs
- 2 gFiber
- 22 gSugar
- 6 gProtein
- 180 mgSodium
- 95 mgPotassium
- 45 mgCalcium
- 2 mgIron
- 0 mgVitamin C
- 120 mcgVitamin A
Ingredients
For the enriched dough
- 4 cups (500 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 2 tsp ground cardamom
- 1 tsp fine sea salt
- 2 1/4 tsp (1 packet) active dry yeast
- 3/4 cup (180 ml) whole milk, warmed to 110°F (43°C)
- 1/4 cup (56 g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
For the cinnamon-cardamom filling
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 tbsp ground cinnamon
- 1 tsp ground cardamom
For finishing
- 1 large egg, beaten with 1 tbsp water
- 2 tbsp pearl sugar or coarse decorating sugar
- 1 cup (120 g) powdered sugar
- 2 tbsp whole milk
- 1/2 tsp vanilla extract
Directions
- In the bowl of a stand mixer, whisk together the flour, sugar, cardamom, salt, and yeast. Add the warm milk, melted butter, eggs, and vanilla, then mix with the dough hook on low until a shaggy dough forms.
- Increase speed to medium and knead 8 to 10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should feel slightly tacky but not sticky.
- Shape the dough into a ball, place in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm spot for 1 to 1 1/2 hours, until nearly doubled in size.
- While the dough rises, make the filling: mash the softened butter with the sugar, cinnamon, and cardamom in a small bowl until smooth and spreadable. Line two baking sheets with parchment paper.
- Turn the risen dough out onto a lightly floured surface and roll into a 16 x 12 inch (40 x 30 cm) rectangle. Spread the cinnamon filling evenly over the surface, leaving a 1/2-inch border along one long edge.
- Starting from the long edge opposite the bare border, roll the dough tightly into a log. Pinch the seam to seal, then trim the ends. Using a sharp knife or unflavored dental floss, cut the log into 12 even slices about 1 1/4 inches (3 cm) thick.
- Place the buns cut-side up on the prepared baking sheets, spacing them about 2 inches apart. Cover loosely and let rise 30 to 40 minutes, until puffy.
- Preheat the oven to 400°F (200°C). Brush the risen buns with the egg wash and sprinkle generously with pearl sugar.
- Bake 18 to 22 minutes, rotating pans halfway through, until the tops are deep golden brown and the internal temperature reads 190°F (88°C). Cool on the pans for 10 minutes, then whisk together the powdered sugar, milk, and vanilla and drizzle over warm buns before serving.
Cook’s Notes
- For evenly cut buns with clean edges, use unflavored dental floss: slide it under the log, cross the ends over the top, and pull outward to slice without squashing the rolls.
- If your kitchen is cool, place the shaped buns in the oven (turned off) with a pan of hot water on the rack below to create a humid proofing environment.
- Traditional skillingsboller are often baked close together so the sides stay soft; pull them apart 2 minutes out of the oven while still warm for that classic pull-apart texture.
- Use freshly ground cardamom seeds if possible; pre-ground cardamom loses its bright, citrusy aroma quickly and makes a real difference in Nordic baking.
- Store leftover buns in an airtight container at room temperature up to 2 days, or freeze (unglazed) for up to 2 months; rewarm briefly in a 325°F oven before serving.
