Skoleboller
Norwegian sweet buns with delicate vanilla custard, white icing and a juicy coconut crust.
Ingredients
- wheat flour400 g
- milk250 ml
- sugar60 g
- dry yeast7 g
- ground cardamom1 tsp
- salt0.5 tsp
- butter50 g
- vanilla cream240 g
- egg1 pcs
- powdered sugar120 g
- water1 tbsp
- desiccated coconut80 g
Instructions
Warm the milk to 35–38 °C. Mix the flour, dry yeast, sugar, ground cardamom and salt. Pour in the milk and knead into a dough, then work in the softened butter; knead for 8–10 minutes, until the dough becomes smooth and elastic.
Cover the bowl and leave the dough in a warm place for 45 minutes, until it roughly doubles in size.
Divide the dough into 8 equal pieces, roll into balls and flatten them slightly. Place on a parchment-lined baking sheet, cover and let rise again for 30 minutes.
Preheat the oven to 210 °C. Make a deep well in the center of each bun, fill it with vanilla custard and brush the dough with beaten egg.
Bake the skoleboller for 12–15 minutes, until nicely golden brown. Transfer to a wire rack and let cool for at least 20 minutes.
For the icing, mix powdered sugar with water until you get a thick, smooth paste. Spread the icing around the vanilla custard on the cooled buns.
Dip the iced edges into shredded coconut and serve the skoleboller once the icing has set.
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