Skoleboller
Norwegian yeast buns with vanilla custard and coconut
Ingredients
- Wheat flour400 g
- Milk300 ml
- Sugar80 g
- Eggs2 pcs
- Butter40 g
- Dry yeast7 g
- Vanilla custard300 g
- Desiccated coconut80 g
Instructions
Prepare wheat flour, milk, sugar, eggs and butter for Skoleboller.
Mix the wet and dry components separately, then combine until smooth.
For creamy desserts, heat gently; for dough-based desserts, cook until set or browned.
Add sugar, dry yeast, vanilla custard and desiccated coconut at the right moment: into the mixture, filling, or for serving.
Let the dessert cool, set, or rest briefly.
Serve in portions.
More recipes
Lapskaus
Norwegian stew with meat, potatoes, and root vegetables
Norwegian Bacalao
Norwegian stew with salted cod, potatoes, tomatoes, and peppers
Norwegian Herring with Potatoes
Simple cold dish with herring, potatoes, onion, and sour cream
Norwegian Salmon Soup
Creamy salmon soup with potatoes, carrots, and dill