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I promise AND I deliver. The recipe that encapsulated my year of Norwegian food with Siri. The cooking was wonderful but somehow, no matter where you travel on your food escapades, favorites always come back to comfort food. (Don’t deny it- it is Truth-ology because as much as you “L-O-V-E” your green beans and pancetta you ‘LOVE LOVE LOVE’ bread and chocolate and wine because those are the most common denominators of food happiness …and no matter how you flip it, comfort foods REALLY DO make us feel better.)

Norwegian Cardamom Buns
Norwegian Cardamom Buns

Hence the first time I vlog I did it with comfort and friendship in mind. The ingredients are simple, there is nothing daunting. For those of you that are yeast weary this three part mini-cooking series should help connect the dots and enable you to throw your caution to the wind. Time for hot buns in the oven? You will not be disappointed – or at least I never was.


Hot Norwegian Buns


1 cube butter (1/2 cup)
2 ¾ cups milk
3 (50g) cubes cake yeast
¾ cup sugar
3 ½ tsp cardamom
6 cups flour


In medium size pot, heat the milk and butter until warm (do not boil). Temperature should be warm to the touch but not hot.

In a large bowl, crumble the yeast blocks. Add in 1/3 of the milk and butter mixture, stirring until yeast is dissolved. Add in sugar and cardamom and stir until mixed. Add in approximately 2 cups of the flour and stir. Repeat two more times, until dough reaches desired consistence. It should easily pull away from the sides of the bowl with the mixing spoon. (We had to add in another 1/2 cup of flour).

Let sit to rise approx 45-60 minutes.

Take 1/2 of dough and place on floured surface. Roll around in the flour until it is no longer sticky to the touch. To roll into the ball shape, dip palm of hand in flour, take a small handfull of dough and press down and begin rolling in clockwise direction (take additional flow on palm of hand as needed). As dough takes form, you will want to raise your hand slightly and allow the ball of dough to be cupped by your fingers.

Bake at 450 degrees for approx 15 minutes or until golden brown.

Footnote: While I am told these are intended to be more of a dessert or tea bun I loved to eat them any time of day or night because they were wonderful. If you want to save some for another day, it is best to freeze them once cooled and then to reheat you can use either a toaster oven (my preference because it makes the crust a little more crispy) or a microwave on low for a few minutes.