Danish Boller
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 12 mins |
| Total Time | 1 hr 57 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg flour
- 200 g butter
- 400 g milk
- 25 g yeast
- 1 teaspoon salt
- 1 teaspoon cardamom powder
- 2 egg (s)
Print Recipe
Pin Recipe Instructions
- Melt the butter in the Cooking Chef at 90 degrees. Add the milk to the melted butter. Stir the mixture with the spiral dough hook at level 1 and let it cool down to approx. 38 degrees. Now crumble the yeast. Add the cardamom, salt, flour and the eggs and knead everything on speed 1 for about 15 minutes. In the meantime, preheat the oven to 50 degrees. Place the bowl with the batter in the switched off oven. After about 30 minutes, the amount of dough has doubled. Knead the dough well and roll it into a large sausage. Cut off slices of approx. 75 g each and grind into small balls. The amount is enough for approx. 25 Boller. Let this rest for 15 minutes (if you like again in a slightly preheated oven). Bake the dough pieces in the oven at 200 degrees for about 12 minutes until they are golden brown. Before shooting them into the oven, spray the dough pieces with water using a flower syringe and steam them into the oven again with the flower syringe. I use the Hydro Bake program on my oven, then steaming is no longer necessary. When the bollers come out of the oven, spray them again with the flower sprayer - this gives them a nice shine. In Denmark, Boller is eaten more in the afternoon - my family and I love Boller for Sunday breakfast, preferably with homemade raspberry jam. The Boller that we don`t eat are frozen and then baked again the next Saturday. It takes me 2 hours from start to finish until the bollers are on the table.
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