The breads and pastries in Norway are great. I (Jenn) thought it would be cool to learn to make them, even though I’m not much of a baker myself.Thankfully, I have an outstanding teacher! One of my new friends in our city offered to have me over for the day last Wednesday, and she taught me the basics. There is one dough that can be used for a variety of different items. Her excellent lessons left me feeling confident about my future Norwegian baking attempts.
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.
So if you notice us looking a bit ‘thicker’ around the waist in the coming months, you’ll know why 🙂