Brought to Bergen in the 16th century by the Hanseatic League as a popular German pastry, the skillingsbolle has been a local favourite for centuries, per Visit Bergen. It originally contained raisins, which disappeared during the Second World War's shortages and never returned.
Soft, buttery and fragrant with cardamom and cinnamon, these buns pull apart in tender, sugary spirals. The crunch of granulated sugar on top against the pillowy crumb is exactly why Bergeners have loved them for generations.
Enriching the yeast dough with butter and a long prove develops a soft, fluffy crumb, while cardamom and the cinnamon-sugar swirl perfume it; finishing with raw sugar adds texture without masking the spice.
Variations
kanelsnurrer (twisted knots), with pearl sugar, with a custard centre (skolebrød style), iced
On the Palate
Where Skillingsboller sits in the Norwegian flavor cloud
Ingredients
Serves 12
How it's made
7 steps · 30 min
- 18 min
Warm the milk and dissolve the yeast in it, then mix with flour, sugar, ground cardamom and salt.
- 27 min
Knead in softened butter until you have a smooth, elastic dough.
Watch outKnead until the dough pulls smooth and stretches thin without tearing — that windowpane means it'll bake up soft and fluffy.
- 360 min
Cover and let rise in a warm place until doubled, about one hour.
- 48 min
Roll the dough into a large rectangle and spread with a paste of soft butter, sugar and cinnamon.
- 56 min
Roll up into a log and cut into thick slices, placing them cut-side up on a lined tray.
Watch outRoll the log snug and cut with a decisive stroke so each slice keeps its spiral — sawing smears the filling and flattens the swirl.
- 630 min
Let the buns prove again for about 30 minutes until puffy.
- 718 min
Bake in a hot oven until golden, brush with a little egg, and sprinkle generously with granulated sugar while warm.
Watch outSprinkle the pearl sugar the moment they come out warm — it sticks then; on a cooled bun it just rolls off.
