Y'all it's a cinnamon roll. A big, Nowegian cinnamon roll filled with shredded marzipan that melts apart into little pockets of buttery almondy bliss. I first heard of skillingsboller while I was perusing NPR's podcasts online (I'm an adult) and came across an All Things Considered episode with Paul Lowe of Sweet Paul Magazine. Paul talks all about it - growing up with it, some cute family shit involving grandmothers, and melted gooey marzipan. I was sold. Perfect timing, too, because a few of my blog friends had me on a gif-loaded email chain trying to figure out how to throw a cyber marzipan party, so this is my contribution. I altered bb Paul's recipe with a little cardamom, because I love cardamom and it makes these little dudes extra cozy and floral and perfect for like a Christmas morning carb-gorge-fest.
Carb. Gorge. Fest.
Also!! Now that the house is coming together with some plants and some other little gay touches, I've kind of gotten my bearings for shooting food in this new space. The lighting in the apartment is much moodier and every room has this really amazing glow to it so I've just been taking pictures of random objects and saying things like, "well would you look at that!" to myself. And to Fox. But mostly to myself because he literally doesn't know what I'm talking about. Anyhow, that's my life in a nutshell, or a skillingsboller, if you will. And you will. I hope all of you sweet angels have an amazing holiday, regardless of what you're celebrating. If you need me, I'll be somewhere in the New Orleans suburbs with Matt and family, drinking wine and eating free food and giggling to myself while I like all of your adorable pet-in-sweater photos on Instagram.
To see what everyone else made for the marzipan party (it's a kiki,really), check out the links below!
Swedish Marzipan Cream Buns by Michelle
Amaretti Morbidi by Alana
Sesame "Marzipan" Rose Mini Cakes by Betty
Macadamia Marzipan Balls by Molly
Marzipan Chocolate Chip Cookies by Stephanie
Makes 5 - 7 jumbo buns
- 2 3/4 c unbleached all purpose flour
- 1/4 c granulated sugar
- 1/2 t salt
- 1 T active dry yeast
- 1 large egg, room temperature
- 1 cup whole milk, warmed
- 5 T butter, frozen and then grated
- Vegetable oil for bowl
- 6 T unsalted soft butter
- 1/4 c dark brown sugar
- 10 oz marzipan, shredded
- 1 t cardamom
- 1 t cinnamon
- 1 cup slivered almonds
- 1 large egg, beaten with 1 T water for egg wash
In a stand mixer fitted with a dough hook, combine the flour, sugar, salt, egg, yeast and milk. Mix well until the dough comes together, and then turn the speed to medium high to kneed for 10 minutes. If it feels extremely sticky, to the point where its hard to remove it from the bowl, add more flour, one tablespoon at a time.
Turn the dough out onto a lightly floured surface and add the grated butter, a small amount at a time, kneading it into the dough until it has all been incorporated. It may seem greasy or begin to break apart at first, but just continue kneading for about 3 or 4 more minutes after the last of the butter has been added, and it will begin to shape up. The dough should be smooth and elastic at this point. Place the dough into a large oiled bowl and cover with a towel. Let sit in a warm spot to rise for one hour.
Turn the dough out onto a lightly floured surface and roll into a rectanble about 12"x16". Spread the dough with the softened butter. Sprinkle the brown sugar, cardamom, cinnamon, marzipan and almonds evenly over the butter.
Roll the dough up along the long side into a log and cut it into 12 equal pieces. Place the pieces on a baking sheet about 1/2 inch apart, cover with parchment paper and let rise in a warm spot for one hour, or until doubled in size.
About 20 minutes before you plan to bake, preheat the oven to 350 degrees F, with a rack in the middle position. Brush the rolls with the egg wash and bake for 20 minutes, or until golden brown. Cool on a wire rack and serve.