Skoleboller
Norwegian yeast buns with vanilla cream and coconut
Ingredienti
- farina di frumento400 g
- latte300 ml
- zucchero80 g
- uovo2 pz
- burro40 g
- lievito secco7 g
- crema alla vaniglia300 g
- cocco disidratato grattugiato80 g
Istruzioni
Prepare wheat flour, milk, sugar, egg, and butter for the Skoleboller.
Mix the liquid and dry ingredients separately, then combine into a uniform dough.
For cream desserts, heat the mixture carefully; for dough — bake until cooked through or golden brown.
Add sugar, dry yeast, vanilla cream, and shredded coconut at the right moment: into the dough, filling, or for serving.
Allow the dessert to cool, set, or rest for a little while.
Serve in portions.
Altre ricette
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