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Norwegian Chocolate Buns (Sjokoladeboller)

Despite these belonging to the DNA of the Norwegians, we love these, and they can be whipped up in time for an afternoon snack.


700g strong white bread flour

350g full fat milk

100g dark chocolate drops ( we use 70% )

55g caster sugar

55g soft butter

50g fresh yeast

2 eggs

2 tsp salt

2 tsp cardamon

1 egg/or milk for glazing


Add the eggs to the milk and stir. Crumble the yeast into the weighed flour using your finger tips. Then add the butter and crumble into the flour. Add the salt and cardamon, and mix with a wooden spoon to distribute the spice equally. Make sure the salt does not touch the fresh yeast until the yeast is fully crumbled in the flour.

Add the wet ingredients and mix all together.

If using a dough mixer, pour the milk and the eggs in first, then add all the other ingredients. Mix for 10 minutes or knead by hand for 15 minutes.

Take the dough out of the mixer, and add the chocolate drops. The best way to do this is to make the dough a flat mound, and add the chocolate drops and then gently knead the dough into a round.

Put into a clean bowl and let it prove until it doubles in size.

Then take the dough out and cut into 12 x 75g pieces. Place in a lined tray with high sides, 3cm apart and leave to prove covered with either a plastic bag or tea towel.

Glaze with egg or milk, your preference. Bake for 15 minutes at 180C. Take out of the tray but leave on the baking paper and leave on a rack to cool.

Do be careful as the chocolate often stays hotter and can burn your tongue if you are too hasty !


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