Miso Caramel Skillingsboller (Japanese × Norwegian)

Method

1. Put the milk and dough butter in a 16 cm saucepan and warm over low heat for 3 min until the butter melts and the milk feels lukewarm on your finger (about 37 °C).

   Add in this stepMilk 160 mlButter (for the dough) 40 g

   low heat

2. In a bowl mix the flour, dough sugar, yeast, salt and cardamom, pour in the warm milk and bring it together, then knead on the counter for 8 min until smooth and soft.

   Add in this stepPlain (all-purpose) flour 250 gSugar (for the dough) 30 gInstant dry yeast 3 gSalt ½ tspGround cardamom ½ tsp

3. Shape into a ball, cover in the bowl and leave somewhere warm for 45 min until doubled.

4. Mash the filling butter, miso, brown sugar and cinnamon with a fork into a smooth paste. Roll the dough into a 30×20 cm rectangle 5 mm thick, spread the paste evenly, roll up tightly from a long side and cut into 3–4 cm slices, 3 per serving.

   Add in this stepButter (for the filling, softened) 40 gWhite (shiro) miso 20 gLight brown sugar 40 gGround cinnamon 1 tsp

5. Set them cut side up, 1 cm apart, on a lined tray, cover and let rise for 25 min. Meanwhile preheat the oven to 200 °C: a little cooler than usual, because miso and brown sugar scorch quickly.

   oven

6. Brush thinly with beaten egg, scatter with sesame and bake on the middle shelf of the oven for 12 min, until deep brown on top with the filling bubbling like caramel underneath. If they colour too fast, lay foil over them for the last few minutes.

   Add in this stepEgg (for brushing) 1Toasted white sesame seeds 1 tsp

   oven

7. Stir the icing sugar with the icing milk and miso until smooth and thick but pourable. Zigzag it over the buns with a spoon while they are warm but not hot, let it set for 10 minutes and serve.

   Add in this stepIcing sugar 40 gMilk (for the icing) 2 tspWhite miso (for the icing) 1 tsp