Scandinavian Chocolate Buns (Sjokoladeboller)


I was in Røros this week with my dog Alfie, and wow, what a beautiful winter wonderland Røros is. I loved walking through the snow covered streets and peering into all the shop windows. But since I had Alfie with me, I couldn’t actually go into any of them, which was definitely a little frustrating when I passed several of Røros’s bakeries.

Instead of taking another walk without Alfie (rude!) I decided to bring the bakery to my apartment, which luckily had quite a well equipped kitchen with measuring cups and a large mixing bowl. And I knew exactly what I wanted to bake: Norwegian chocolate buns!

sjokoladeboller chocolate buns

Sjokoladeboller are classic Norwegian cardamom buns with pieces of chocolate inside. I always loved baking these when I worked in a supermarket bakery because often a couple of pieces of chocolate would fall off the buns during baking, and I would eat them.

But now I enjoy making these chocolate buns because they’re so tasty! And they’re much quicker to make than more complicated Norwegian buns like skoleboller and solskinnsboller.

chocolate bun ingredients

After heating the milk, butter, and sugar, be sure to let it fully cool to lukewarm before adding the yeast. I always use fresh yeast for these, but you can use dry yeast as well, just be sure to follow the instructions on the packet, as you may need to proof the yeast.

You can use ground cardamom for this recipe, but if you have a mortar and pestal I highly recommend grinding cardamom seeds instead, as freshly ground seeds are much more flavorful. I wouldn’t bother unless it really made a difference, but it really does.

I like to use milk chocolate for my sjokoladeboller, but you can also use dark chocolate if you prefer. I’ve seen both here in Norway. And of course you could also use chocolate chips instead.

chopping chocolate

The chocolate can be a bit tricky to incorporate into the dough, but if you keep kneading eventually you can get the chocolate distributed nicely.

making chocolate buns

The buns will grow quite a bit during the second rise and in the oven, so be sure to leave plenty of space between each on the baking sheet. I also try to lay the buns with the seam down so that they are nice and round, though that’s simply for aesthetics.

chocolate bun dough

The chocolate buns taste equally good straight from the oven when the chocolate is still melted and after they’ve cooled and the chocolate hardens again. But they only keep for a few days (in an airtight container), so freeze any you don’t think you’ll eat within a few days.

sjokoladebolle chocolate bun
sjokoladeboller chocolate buns

Scandinavian Chocolate Buns (Sjokoladeboller)

Sjokoladeboller, or chocolate buns, are classic Norwegian cardamom buns with pieces of chocolate inside.
5 from 3 votes
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Course: Breakfast, Dessert, Snack
Cuisine: Norwegian, Scandinavian
Keyword: buns, cardamom, chocolate
Prep Time: 30 minutes
Cook Time: 10 minutes
Resting Time: 1 hour 15 minutes
Total Time: 1 hour 55 minutes
Servings: 20 buns
Author: Silvia


  • 2 cups milk
  • 11 tbsp butter
  • 1 cup powdered sugar
  • 1.75 oz fresh yeast (or 4 tsp instant yeast)
  • 1 tsp cardamom seeds
  • 8 cups all purpose flour
  • 10 oz milk or dark chocolate (or chocolate chips)

Egg wash

  • 1 egg
  • splash of milk


  • Heat the milk, butter and powdered sugar together in a saucepan. Once the butter is melted, remove the pan from heat and cool the mixture until it is lukewarm.
  • Pour the milk mixture into a large mixing bowl and add the yeast.
  • Grind the cardamom seeds into powder and add to the mixture. Slowly add the flour until it's not too sticky to knead (you might need a bit less flour than called for).
  • Knead the dough on a floured surface for about five minutes. Cover and let rise for 30 minutes.
  • Chop the chocolate into small pieces (unless you're using chocolate chips). Add the chocolate to the dough and mix until incorporated.
  • Slice the dough into about 20 pieces. Roll each piece into a ball and set seam down on a baking sheet lined with baking paper. Cover and let rise again for 45 minutes.
  • Preheat oven to 440°F (230°C). Whisk the egg together with a splash of milk and brush onto the top of each bun.
  • Bake buns for 8-10 minutes, until the tops are golden brown.


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