Bolle, for those of you who don't know, are little round Norwegian dough rolls with cardemmome, sometimes raisins and sometimes chocolate. They a staple of the Norwegian diet and Norwegians eat them up like they are candy. These rolls are sold in just about every Narvesen, 7-11, large grocery store and gas station in Norway.
Per and Keira both love them. And, now that we are living in Germany, there are no bolle to be found. So, what does a newly found housewife for a year, previously a very up and coming career woman do? Why...make bolle for her family, of course!
I trolled the internet to find a recipe and had to make them twice. I tried the recipe yesterday and totally screwed it up. German yeast is different than the Norwegian yeast. You don't mix their yeast up in water. The German yeast can just be mixed with the flour and away you go. Yesterday was a disaster. The bolle didn't rise and they came out like rocks.
Today, I went to the grocery store and bought enough flour, sugar, milk and butter to try making the bolle two more times. I am happen to report that they turned out very yummy on the first try today..melt in your mouth delicious! Ok, so they don't look so good, but hey, that's the second step. I have yet to ask someone how to make the perfect looking bolle.
We had some good teamwork going on today. I made the dough. Per helped me to make the balls and we both watch them rise in the oven. Take a peek....
If any of you Norwegians out there read this can tell me how to make them look good...I am all ears! :)
Not a norwegian, but a dane. In Denmark "bolle" just means a round roll (any kind even wholewheat sourdough as long as its round it's a "bolle), i believe you would call it a bun?
ReplyDeleteIf you want the shiny surface you need to use a baking brush and give them a thin cover of eggwhites. (1 egg should be enough for a plate of buns, just dip the brush in the eggwhite and paint the bun).
I apologise for any misspelling :-)
Btw with norwegian (wild) yeast cakes the temperature og the water (or even better milk) that you mix the yeast cake into is a huge factor (37 degrees celcius). Dont know about this german type though? If its yeast powder you should still be able to mix it with lukewarm milk/water. If the milk/water is to hot it kills your yeast, to cold and it will take forever to rise.
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