Skillingsboller (Bergen cinnamon buns)

1 HOUR + PROVING | MAKES 20 | EASY

These cinnamon buns are pure nostalgia for me. The first time I visited Bergen, my family took me to a bakery in the centre of town and bought me my first skillingsboller. It was my introduction to Norwegian baked goods and a rite of passage.

Skillingsboller get their name from the old custom of naming baked goods after their price – they used to cost a skilling a piece. It’s said that skillingsboller originally contained raisins but, after the war, raisins were difficult to obtain and the buns were sold without them.

I like to add rye flour to my version. It gives the buns more texture and depth, which I think complements the sweetness perfectly.

salted butter 150g

whole milk 600ml

plain flour 600g, plus extra for dusting

rye flour 300g

granulated sugar 150g, plus extra for sprinkling

fine sea salt 1 tsp

fast-action dried yeast 17g

FILLING

salted butter 175g, room temperature, plus 1 tsp for the bowl

granulated sugar 175g, plus 2 tbsp to decorate

ground cinnamon 2 tbsp

• Melt the butter in a small pan over a medium heat. Add the milk and heat until lukewarm. Pour into a stand mixer fitted with a dough hook attachment. Add the flours, sugar, yeast and salt, then knead on a medium-low setting for 8 minutes or until soft and elastic. Alternatively, mix the dough together in a large bowl and then tip out onto a lightly floured worksurface and knead for 10 minutes.

• Transfer the dough to a lightly buttered bowl, cover with a tea towel and leave to rise in a warm spot for 1 hour or until doubled in size.

• For the filling, combine the butter, sugar and cinnamon in a small bowl.

• Heat the oven to 220C/fan 200C/gas 7. Line 2 baking sheets with baking paper. On a lightly floured worksurface, roll out the dough into a large rectangle that measures roughly 45 x 60 cm. Using a rubber spatula, spread the filling evenly across the dough all the way to the edges. Roll the long side of the dough around the filling, forming a 60cmlong log. Using a sharp knife, cut the log into 20 equal-size buns. Divide the buns between the 2 prepared baking sheets, cover with a tea towel and leave to rise for 40 minutes. • Bake the buns for 10 minutes or until nicely browned. Transfer to a wire rack to cool. Sprinkle the buns with sugar and serve. Any leftovers can be stored in an airtight container at room temperature for up to 2 days.