Tall Skoleboller

Name: Tall Skoleboller
Total time: 43 min
Yield: 4 servings
Cuisine: Norway
Ingredients: 1 cup Milk; 3 tsp Instant Yeast; 1-⅓ cups Granulated Sugar; 1 tsp Cardamom; 1 teaspoon Vanilla Extract; 2 1/4 cups Flour; 5 tblsp Butter; 1 1/4 cup Milk; 1-⅓ cups Granulated Sugar; 3 Egg Yolks; 2 tblsp Cornstarch; 1 vanilla pod; 2 cups Powdered Sugar; 3 tablespoons Water; 1 cup Shredded Coconut

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.

RBy Recipes.zone43 minDessert

Cook mode

vegetarian

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.
02
Combine Dry Ingredients
In a large bowl, add the 1-⅓ cups granulated sugar, 1 teaspoon cardamom, 1 teaspoon vanilla extract, and about 2/3 of the 2 1/4 cups flour to the yeast mixture.

Tall Skoleboller

4 steps · 43 min total

Warm Milk, Dissolve Yeast

Combine Dry Ingredients

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4 steps · 43 min total

Warm Milk, Dissolve Yeast

Combine Dry Ingredients

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Knead the Dough

Shape and Rise Buns

Nutrition per serving

Reviews

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