Mor's boller (Norwegian cardamom raisin roll)

I saw this recipe on Food52 the other day and decided I needed to try it.  It is right up there with Small Mister "cookies" or hot cross buns.  Similar but a little different.  There are no eggs and there is an addition of cardamom.  The sugar is a bit more then normal. 

I think my heritage is showing.  I really like these.  Part of it is the cardamom.  Part of it is not quite so many currants or raisins.  I just feel the proportions are better.  I did use sourdough which gives a good flavor.  I have been lucky enough that the boyos really have not tried these.  It means there is enough for my breakfast this week and maybe putting one in my lunch with a bit of cheese.  I feel so spoiled.

Mor's boller (Norwegian cardamon raison roll)

sourdough starter

3/4 cup water

1 cup flour

2 1/2 cup milk

1/2 cup butter

1 cup granulated sugar

1 teaspoon salt

2 teaspoons ground cardamom

7 cups all purpose flour

3/4 cup raisins.

The night before, in a large bowl, mix the sourdough starter, water, and 1 cup flour.  Cover and let sit overnight.  In the morning, when the sponge is bubbly, remove some of the starter for next time.

In a saucepan, put the butter and melt it.  When it is almost all melted, add the milk.  You wish the milk to be just warm.  Add the milk mixture to the sponge.  Add the sugar, salt, cardamom, and raisins.  Stir well.  Mix in 3 to 4 cups of flour.  You want it to look like a thick pancake batter.  Cover and let sit until bubbly and spongy.  This should take a couple hours.

When the sponge is spongy and bubbly again,  Mix in enough of the rest of the flour to make a sticky dough.  Turn out on a floured board and knead until smooth.  The dough needs to remain moist and a bit sticky so do not knead in too much extra flour.  Put in a clean bowl, cover, and let rise until double.

When double, take largish golf ball dough balls and smooth into nice balls.  Place on baking sheets covered with silpats or parchment paper.  When all the dough is shaped, cover and let rise until almost double and puffy.

Preheat oven to 350 degrees.

Bake for about 20 minutes or until golden.