Boller Recipe

From the kitchen of my mom, Angela Thomas

To make about 12-16 boller

Ingredients

Dough

• 1kg Bread Flour
• 250 grams caster or white granulated sugar
• 200 grams (2 sticks) butter or vegan butter
• 4 teaspoons (2 packets) rapid rise yeast
• 625 ml (2 1/2 cups) milk or plant milk
• 2 teaspoons cardamon

Glaze

• Vegan: 50/50 mix of plant milk & maple syrup
• Non-Vegan: Egg wash

Instructions

1. Heat milk, butter and sugar and cardamom to a warm 40 c / 105 f (in microwave or on stove top)

2. Add yeast to milk and butter mixture and stir until dissolved

3. Add flour to the liquids 1 cup at a time, blending well with a whisk for first 3 cups, then using a wood spoon to blend, and finally your fingers. Mix until the dough has formed and is barely sticky.

4. Turn the dough out onto a clean, lightly floured counter top or kneading mat and knead for 10 minutes until the dough is smooth, adding flour as needed to keep the dough from sticking

5. Place the dough in a greased large pot and let the dough proof in a warm place until it has doubled.

6. Once the dough has doubled, punch the dough down to release the trapped gasses

7. Let the dough rest for 5 minutes before forming it into 2 inch dough balls; place the balls on a baking tray with non-stick baking paper

8. Cover the balls with non cling film and let them rise

9. Lightly brush the tops of the dough balls with beaten egg for a non-vegan egg wash; for a vegan egg wash, substitute a 50/50 mix of maple syrup and plant milk.

10. Bake 15 to 20 minutes in 175 c (350 f) oven until the wash turns a golden brown color. It can be hard to get the wash to brown evenly sometimes - that’s ok!

11. Enjoy with butter, or with butter and jam.

Top Boller Tips from Mat Thomas

• if your house is cold, you can lightly heat your oven to 110 f / 40 c for proofing / rising - not too hot though
• dough should take about 45 minutes to rise
• don’t forget to punch down big dough ball and let it rest 5 minutes
• don’t forget to let little balls rise again after you roll them out
• can add raisings or chocolate chips for variations

Fresh cardamon (pre-ground works too)

The dough before proofing

Boller with the vegan glaze