Boller

• 900 g all-purpose flour
• 200 g white sugar
• 500 ml (515 g) whole milk
• 2¼ tsp instant or active dry yeast
• 2 tsp cardemom
• 1 tsp salt
• 1 egg
• 1 tsp vanilla extract
• 150 g butter at room temperature in cubes
• 150 g raisins or chocolate bits
• 1 egg for brushing

Place everything except the butter, second egg and raisins/chocolate in a stand mixer with the dough hook on low (speed 2 on KitchenAid) for 5-10 minutes.

Add the cubes of butter and let it run for another 10 minutes.

Add the raisins/chocolate to the dough until they’re incorporated (but not too long).

Set aside and cover with some plastic and a kitchen towel for 2 hours or more to rise until double in size.

Cut into 24 or so shapes and roll in your hands until they’re nice and round. Place on baking sheets on parchment paper with some space in between.

Cover and let rise for another 2 hours or more, until double in size.

Brush with beaten egg.

Preheat oven to 225 celsius (425 fahrenheit) and bake for 11 minutes.

Cool them slightly and enjoy!

You can freeze them once they’re cool and reheat at 175 celsius (350 fahrenheit) for 3-4 minutes.