When we visit Farmor (that’s one of the words for grandmother in Danish) we normally get rewarded with one of these.
Best ever Danish bolle (with carrot)
Farmor's homemade bolle (bread roll) smothered with #lurpak and a sheet of chocolate.
If you haven’t been introduced to this Danish culinary delight yet then allow me 😊
The Danish name for the chocolate sheets is #pålægschokolade Unsurprisingly it's a firm favourite with Danish children, both big and small. I think it also makes a great present for friends and family who don’t live in Denmark as it is uniquely Danish.
You can of course, just buy the bolle from a bakery, they don’t have to be homemade. BUT the advantage of making your own is you can eat them hot. Helping to create the melting to perfection state you can see on this warm bolle. It’s good huh?
Hungry yet?
If you want to try making the Bolle yourself, then here is the secret family recipe. Just for you.
Best ever Danish Bolle (with carrot)
Makes approx 20-25 bolle
Ingredients
2 dl oatmeal (in Denmark this is called Havregryn and you want the ‘Finvalsede’ version)
4 dl water
50g butter
3.5 dl water
1 egg
50g yeast
3 teaspoon salt
2 tablespoons sugar
350-400 g grated carrot (about 4 carrots)
A little coarse flour (such as ‘Hvedemel med fuldkorn’ found in Denmark) maybe 100g
1000g flour (approximately)
Method:
Mix the oatmeal (Finvalsede Havregryn) with the 4 dl water and cook on stove in a pot until it resembles porridge.
Then put the butter in the oatmeal and let it melt into it.
Next, pour the porridge mixture into a large bowl and mix it with 3.5 dl of water so that the mixture becomes lukewarm. Add egg. Dissolve the yeast in it and add salt, sugar, the grated carrots (and raisins if you are feeling wild).
Then add the flour (both types) but not necessarily all of it - and stir well with a spoon or use your hands. The dough should be fairly sticky/quite wet.
Cover the bowl with a tea towel/cloth and let the dough rise in a warm place for approx. 20 minutes.
Then place the dough as ‘lumps’ on a baking sheet. They do not have to be round and perfect. Just scoop out a ‘dollop’ of dough and place on baking sheet.
Bake them at 225 degrees for approx. 12-15 minutes until they start to go golden.
Optional extra – add in whatever seeds you have (chia seeds, quinoa, flax seeds etc into the porridge mixture)
Serve warm with butter and pålægschokolade (or cheese or jam or whatever you fancy!)
I hope you enjoy! Let us know how they turned out.