So we started with the dough. From there, you can make boller, skolebrod, kanelsnurrer, klippekrans, and more. S taught me three of the more common items.
A couple of things to help you along…
- A boller is a simple roll. Many traditional Norwegian boller includes raisins.
- As I am learning more and more, cardamom is a staple of any baking recipe here!
- Even if you think you baked a lot, don’t expect these items to last long. Seems like they were gone as soon as Z, W, & D spotted them!
First up: skolebrød. From what I’ve read, it gets its name from the fact that it used to be packed in lunches for dessert, or sold at bake sales.
A delicious boller, filled with vanilla cream, baked, and then topped with a confectioner’s sugar and coconut glaze.
Kanelsnurrer, or skillingsboller… or for our American friends, cinnamon rolls!
We made a LOT of these. This was a pic I snapped quickly as we were taking them up from the trays.
Finally, we made klippekrans, or kringle. The word klippe is Norwegian for cut, and comes from the fact that you use scissors to cut it before baking. Our variation included a thin layer of vanilla cream, and chocolate.