Norwegian solskinnsboller

123 mins
Serves 12
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Directions

  1. 1Make a basic brioche dough and refrigerate it overnight.
  2. 2Make a basic brioche dough and refrigerate it overnight.
  3. 3Make a basic brioche dough and refrigerate it overnight.
  4. 4Roll out the dough and spread the cinnamon butter on it.
  5. 5Roll out the dough and spread the cinnamon butter on it.
  6. 6Roll out the dough and spread the cinnamon butter on it.
  7. 7Fold the dough into thirds like a letter and slightly roll it out.
  8. 8Fold the dough into thirds like a letter and slightly roll it out.
  9. 9Fold the dough into thirds like a letter and slightly roll it out.
  10. 10Cut the dough into thick, long strands.
  11. 11Cut the dough into thick, long strands.
  12. 12Cut the dough into thick, long strands.
  13. 13Stretch the strands and roll them up into a kind of braid.
  14. 14Stretch the strands and roll them up into a kind of braid.
  15. 15Stretch the strands and roll them up into a kind of braid.
  16. 16Swirl the braids together, tucking the ends underneath to create a rosette shape.
  17. 17Swirl the braids together, tucking the ends underneath to create a rosette shape.
  18. 18Swirl the braids together, tucking the ends underneath to create a rosette shape.
  19. 19Place the rosettes on a baking tray and let them prove.
  20. 20Place the rosettes on a baking tray and let them prove.
  21. 21Place the rosettes on a baking tray and let them prove.
  22. 22Brush the rosettes with egg wash.
  23. 23Brush the rosettes with egg wash.
  24. 24Brush the rosettes with egg wash.
  25. 25Make a well in the middle of each rosette by pressing down with your fingers.
  26. 26Make a well in the middle of each rosette by pressing down with your fingers.
  27. 27Make a well in the middle of each rosette by pressing down with your fingers.
  28. 28Top each rosette with vanilla pastry cream.
  29. 29Top each rosette with vanilla pastry cream.
  30. 30Top each rosette with vanilla pastry cream.
  31. 31Bake the rosettes until they are golden and fragrant.
  32. 32Bake the rosettes until they are golden and fragrant.
  33. 33Bake the rosettes until they are golden and fragrant.

Ingredients

  • 1 Brioche dough
  • 1 Brioche dough
  • 1 Brioche dough
  • 1 tsp Ground cardamom
  • 1 tsp Ground cardamom
  • 1 tsp Ground cardamom
  • 1 Cinnamon butter
  • 1 Cinnamon butter
  • 1 Cinnamon butter
  • 1 Vanilla pastry cream
  • 1 Vanilla pastry cream
  • 1 Vanilla pastry cream
  • 1 Egg wash
  • 1 Egg wash
  • 1 Egg wash

Equipment

baking sheetrolling pinrulerknifepastry bag