Hallå! Hairy Bikers episodes through Norway on youtube! Great links to both what the area looks like, and how to make traditional foods, such as the kanelknuter and raisinboller (has different names) we make locally. Each region has a slight regional difference, but you can get the idea.
Skillingsboller is sweet, and I like one with a hot cup of black coffee with a large TBS of whole cream.
Not sure the links work directly from here, but I will post anyway. It´s how I make skillingsboller too, but explained better. I learned on my own from watching others, asking questions, and just trying til I got it "right". Obviously, there are many ways to get it right:). They all taste great!
youtube videos search "Hairy Bikers in norway"
1) "Morten Schakenda-The Bakery in Lom"
http://www.youtube.com/watch?v=N5inYTB1zGM
The Hairy Bikers visit Lom in the Jotunheimen mountains to meet one of Norway´s most celebrated bakers, Morten Schakenda. The bakery on a normal day does about 700 loaves, and about 600 small breads. Their specialty is what is called a schilling boller, or skillingsboller--like a rosinboller with almonds. In summertime the bakery sells about 2000 a day of these raisin buns!
Rosinboller would be similar to a basic cinnamon roll, not a huge cinnabon but a traditional small basic cinnamon roll, 1 layer thin not huge thick stuffed with butter, sugar or drizzled with huge amounts of butter and sugar. Either a snake of dough twirled into a circle and baked, or one round bun with raisins in it. The schilling boller is a bit fancier, the kind with the snake of dough twirled into a bun. We eat them here nearly every week, if not daily often! It is very popular, and you can buy them nearly anywhere, such as godt brød ecological bakery that I go to all the time. They´ve got fantastic mini individual pizza, and lots of bakery buns of all types.
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2) Godt Brød Ecological bakery NOTE TO ME PHOTO
Vestre Torggaten 2, Bergen Norway. I forget the other location, but one is near the Kino (movie theatre), and the other is next to the YMCA hostel. Both are great, and I go to both, whichever I´m nearest at the time. One day after having gone to godt brød for months, I noticed a sign near the door, a Lonely Planet recommendation. I agreed! great place to go!:)
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Bergen is the origin of many buns, including the skillingsboller. At one time this doughy sweet bun cost a "shilling", a Norman currency known throughout the world, even by children.
Remember the old nursery rhyme: Two bits, four bits, six bits, a dollar? Well that is a shilling song. After 1066 Norman conquest, a British currency called the pound was divided up into 240 pennies, or 20 shillings. Each shilling was divided into 12 pennies, hence the nursery rhyme.
So, at one time this sweet bun cost 12 pence (12 pennies) or 1 shilling, which made people call it the shilling bun. Skillingsboller, schilling boller. Twirly buns with cardamom, cinnamon, crush or slivered almonds, currants or raisins. yum!
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Here is my recipe I use, put together from several recipes, techniques and discussions on what is best to do for the best tasting skillingsboller. And sorry, my measurments are in both metric and US, depending on which is quickest for me to "eye", as I bake by sight mostly--what looks right, not necessarily just by measuring:
DOUGH ingredients:
50g fresh yeast in the red package for sweet buns (but the other works ok too), or 1 packet of dry yeast (normal strength)
6-7 cups flour (I mix a bit of white, whole grain wheat, and rye), or about 1 kg of flour you like
150 g of butter cubed (about 10 TBS), cold from the fridge
2 cups (about 5 dl) whole milk and/or whole full fat cream, room temperature (not cold if the room is cold, then just keep it luke warm. My kitchen can get cold in winter, so lukewarm is what I mean). OR, just warm it slightly on the stove if the room is cold, or the milk is just out of the fridge. Warm ingredients help with the dough, so I like the milk to be warmish. Do not boil it, especially if cream is with it!
about a half cup vanilla sugar (sugar you´ve added a bit of vanilla pod to for vanilla flavour. The vanilla sugar you can buy has an extreme fake vanilla flavour and tastes bad, ruins the buns)
spices: cinnamon, cardamom, nutmeg, slightest pinch of cloves (more if it is near halloween or Christmas). I use more than most recipes, especially of the cardamom,which I discovered and loved when living in Sweden--so many breads baked daily, wonderful smell of cardamom strongly scenting the air surrounding the bakeries in the morning as I walked past. Loved how wonderful the strongly spiced cardamom breads tasted. I add lots of cardamom! a bit of freshly ground nutmeg nuts, the teeniest bit of cloves unless I want it very spicy of halloween or Christmas flavour then I add more. Sometimes I will also, if time, add freshly ground cardamom seeds to the ground in the package I add. Or other spices, such as star anise, all spice, or a tiny tiny bit of fine ground black pepper to bring out the other spices.
dash of salt, I like flaked salt
2 small eggs or 1 large egg
DOUGH making:
IF using fresh yeast, I crumble it into the huge S/S bowl I use. Do NOT let the salt touch it directly, add that last or near the end, not directly to the yeast (any yeast, dry or fresh as yeast does not like salt directly on it, lessens or ruins the yeast). So, crumble yeast, add sugar.
Because I mix my dough by hand, that makes it difficult for me to add the butter last. If you use a machine it is fine to add the butter last, I add it with the flour, crumbling it in as if making pie crust, then add the other ingredients, in no special order, other than no salt directly touching the yeast. Whatever order works best for you. You are making a fairly basic bun dough, which will end up slightly sticky but not wet and totally gooey.
Crumbled yeast, sugar, spices, flour, mix by hand with wooden spoon. ADD the cubes of butter and salt. Add about SIX cups of the flour, crumble in hands together til butter and flour mixture is incorporated.
Slowly add eggs and milk, mix til incorporated. Add a bit more flour as necessary til your dough is not gooey or wet, but still slightly sticky but comes together and is workable. Knead for 10-20 minutes.
* If using packet dry yeast, proof as usual. I proof with warm milk, a TBS of flour, the yeast, a bit of honey or sugar, about 10-15 minutes. If the yeast did not get bubbly or frothy, it is dead and will not work, throw it out, start over. If the liquid is hot or too warm, it will kill the yeast, but the lukewarm liquid helps the yeast/dough be better. Do not add salt to this, but you can add the other spices to this, and it gives a richer flavour. Often I add the spices to the warm milk and let sit while I gather the other things.
Knead dough, let rise til double either a few hours or overnight. If you have time, overnight is great! Also this is a good method, as it means you can start the dough the night before whenever time, then leave it til morning, to have fresh baked buns in the morning; or whenever you get home from work.
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FILLING:
125 g butter (about 5 TBS)
same amount vanilla sugar
spices (I like lots of cardamom, cinnamon, nutmeg, a pinch of cloves. Sometimes especially during the holidays, I add more cloves, all spice, star anise etc also for a spicier bun!)
Mix the butter, sugar, spices. Have a flat spatula to spread with.
slivered or crushed almonds (though I also use pecans instead, as I like pecan best).
raisins (you can soak in water or rum if you like. I don´t. Also sometimes I use golden raisins, currents, or a mix)
Some people mix all of these ingredients together for a sugar butter with almonds-raisins. I do not. I mix the sugar-spice-butter. I spread that onto the flattened rectangle of dough, then sprinkle on the raisins and nuts (usually pecans, or almonds and pecans. Almonds are traditional).
Do it whichever way you like best. When doing all this completely by hand, with wooden spoons etc as I prefer, it is easier for me to do it the way I like, sprinkling the nuts and raisins last. I have enough work, without having to mix in the nuts and raisins also. And why, because sprinkling is quicker, saves time and effort, tastes exactly the same:).
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MISC ingredients/items:
-Large jellyroll pan lined with greaseproof paper/parchment paper
-Eggwash to brush on buns, before baking. Eggwash I use is 1-2 whole eggs, mixed with a tiny bit of milk.
-demerara sugar, or similar large sugar, to sprinkle atop buns, after eggwash, before baking. You can leave this out. I do if I haven´t any in the larder that day. It´s just pretty really. Demerara sugar is large course, not fine grained sugar, about the size of this asterisk *. Fine grained sugar will not work well for this, it will just melt into the buns. If you want that, then instead add
OR
drizzle a sugar glaze of some sort on top.
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FINISHED buns:
1). Make the dough. let rise overnight.
2) Make the sugar-butter-spice filling. Have pecans, raisins, demerara sugar.
3)make eggwash right before finishing buns.
4) When ready to use dough, turn it out onto a lightly floured surface, then spread the dough out using hands or rolling pin, into a large rectangular shape about 1 foot by 2 feet.
5) Using the flat spatula, your hands or a cake pallet knife, spread out the room temperature butter-sugar-spice mixture, evenly across the dough, all the way to the edges. Sprinkle the nuts and raisins over that, evenly.
6) Roll this dough up jelly roll style.
7) Chill this for 10-15 minutes, if time, to make it easier to cut. Cut into about 14- 15 slices, width wise.
8) Lay each slice down onto the parchment lined jelly roll pan. Slightly press down the center, so the center is slightly flatter than the edges.
9) Cover with tea towel, loosely!, let rise for about an hour. About half an hour before finished rising, preheat the oven to a hot oven, about 175C. My oven runs hot, so I sometimes lower this to 162-164C, right after adding the tray of buns and closing the door.
10) Brush with eggwash, sprinkle with demerara sugar. I add a pecan to the middle of each also, sometimes during the holidays.
11) Bake in the preheated oven (see number 9), til baked through, golden brown. About 15 minutes. (If you want, you can also add a cup of water for steam to the oven, when putting in the tray. Optional, gives a slightly different crusty chewy top).
These are fantastic the day made! If you do not plan to eat this many, freeze the same day for another day. To eat, just rewarm in the oven.
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