Chef SKILLINGSBOLLER - NORWEGIAN BUN

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Home Baking

SkILLINGSBOLLEr - NORWEGIAN BUN

Ingredients (makes 15)

500g/1lb strong white flour (bread flour) plus extra for dusting
1 x 7g/¼oz sachet fast-action dried yeast
300ml/10fl oz milk
50g/1 ¾ oz butter
1 medium egg
1 tsp caster sugar
1 tsp almond essence (optional but adds to a better deeper taste)
Vegetable oil, for greasing

Filling

50g/2oz butter, softened at room temperature
150g/6oz demerara sugar
4 tsp ground cinnamon
200g/5oz dried mixed fruit
100ml 2 ½ fl oz milk for soaking the dried fruit
100g / 2 ½ oz almond flakes

Alternative filling version

50g/2oz butter, softened at room temperature
150g/6oz demerara sugar
1 tsp almond essence (optional but adds to a better deeper taste)
200g / 5oz dried apricots
100g / 2 ½ oz Almond flakes or chopped pecan

Glaze

2 tbsp apricot jam
2 tbsp demerara sugar
1 tbsp golden syrup
1 tbsp cold water

Sugar glaze finish

150g icing sugar
1 tspn cold water

Preparation

Preparation Time 25-30 + Proving 60-90 min

Cooking Time 20-25 min

Oven Temperature190C/375F/Gas 5.

Method

The traditional Norwegian Skillingsboller bun are made just like a traditional a UK Chelsea bun but these have the addition of almond flakes. The bun's size is smaller in depth hence the same quantity or ingredients will make more of these buns than Chelsea buns. Here however I show my version with a few added extras and an alternative for those you don’t like cinnamon.

Traditional buns, enriched dough rolled, filled with cinnamon butter, dried raisons and flaked almonds. Rolled, cut, cooked and glazed.

My version has the addition of a sugar icing, mixed fruit.

I have also supplied an alternative filling using apricots, almonds and no cinnamon or dried fruit but this can’t really be called a Skillingsboller!

These have proved to be a favourite with friends and never last long in the house. Also, a good selling for supporting Comic Relief.

 

Making the enriched dough

Sift the flour and salt into a large bowl. Make a well in the middle and then add the yeast.

Meanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm and add 1 tsp caster sugar.

Add the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough. (add a little extra flour if needed)

Tip the dough onto a floured work surface and knead for five minutes, add extra flour if necessary. Knead until the dough is smooth and elastic and no longer feels sticky.

Lightly oil a clean bowl with a little of the vegetable oil. Place the dough into the bowl and cover the bowl with cling film. Place the bowl in a warm place for one hour, or until the dough has doubled in size.

While the dough is rising prepare the filling.

Place the dried fruit into a small container or mug and add 100ml milk (the fruit will absorb the milk making the fruit juicy when you come to eat the buns)

In a small bowl add 50g of butter and 4tsp ground cinnamon and mix well (alternative to cinnamon add 1 teaspoon of almond essence.)

Lightly grease a baking tray.

Back to the dough when it has doubled in size, knock it back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a rectangle 1cm/ ½ in thick.

Spread the butter/ cinnamon mixture over it, then sprinkle over the brown sugar, drain the dried fruit and add this on top of the sugar spreading the fruit out evenly.

Roll the dough up into a tight cylinder like a swiss roll, cut fifteen 1 ½ cm / ¾ in slice and place them onto a lightly greased baking sheet, leaving a little space between each slice. Cover with a tea towel and set aside to rise for further 30 minutes. The dough will rise a second time.

Preheat oven to 190C/375F/Gas 5.

Bake the buns in the oven for 20-25 minutes, or until risen and golden-brown.

Glaze

Meanwhile, for the glaze, heat the jam, sugar, golden syrup and water in a saucepan until boiling. Reduce the heat and simmer for 2-3 minutes.

Remove the buns from the oven and brush with the glaze, then sprinkle a bit of extra demerara sugar on top for decoration. Set aside to cool on a wire rack.

Once cool make the sugar glaze. Add the icing sugar to a small container add the water ( only a small amount needed (see ingredients) mix well. (NOT Traditional but as illustrated and this is my added extra)

Put the sugar glaze into a small plastic sandwich bag, cut the corner and pipe over the buns. DO NOT DO THIS WHILE THE BUNS ARE STILL HOT as it will melt the glaze.

If you are baking for COMIC RELIEF add a half red glace cherry to the centre of each after the glaze but before the sugar glaze. This will make it look like the cake has a RED NOSE!!

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