Traditional Norwegian Suldal’s Buns

A traditional bun recipe from Suldal in Southern Norway
found in Jærbladet’s
recipe pages

Traditional Norwegian Suldal's Buns

1 liter [2 pt] full fat milk
300 g [10,5 oz] dairy butter
250 g [8,8 oz] icing sugar
(Boil this and cool to room temperature. If you melt
butter first and then add milk and icing sugar, it will
reach room temperature pretty fast.)
50 [1,75 oz] grams of yeast
1 teaspoon cardamom
2 tsp vanilla sugar or 1 teaspoon vanilla
2 teaspoons baking soda
1.5 kg [3,3 lb] flour

This is what you do

[1] Melt butter in a saucepan and add milk and icing sugar. Stir until the sugar has disolved and pour the mix into a bowl. Liquid should be room tempered when you stir in the yeast.

[2] Add all the rest of the ingredients and run in kitchen machine till the dough releases the sides of the bowl.

[3] Leave the dough for 10 minutes in the bowl after kneading, then vault it out on your working surface and form to buns immediately. Raise the buns to double size for 1-2 hours on the kitchen counter. Brush with egg and bake in the middle of the oven at 250 C / 480 F for 6-7 minutes. This goes fast because of the high temperature so beware not to burn your buns.