NorwayCakes & baking
Tall Skoleboller
Skoleboller are soft, sweet Norwegian buns, traditionally filled with custard and finished with a simple icing and shredded coconut. This recipe begins with a yeast dough, enriched with cardamom and vanilla, which gets kneaded until it's smooth and elastic. After a good rise, the dough is shaped into individual buns, ready for their filling and final bake.
Recipes.zone
Method
4 steps · 43 min total
- 01
Warm Milk, Dissolve Yeast
Warm the 1 cup milk until it's just lukewarm, around 105-115°F (40-46°C), or until you can comfortably hold your finger in it. Stir in the 3 teaspoons instant yeast until it dissolves.
