Dessert · Norwegian

Tall Skoleboller

Name: Tall Skoleboller
Prep time: 80 min
Cook time: 20 min
Total time: 100 min
Yield: 6 servings
Cuisine: Norwegian
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

A classic Norwegian sweet bun (School Buns) filled with custard and topped with icing and shredded coconut.

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Prep: 80 min
Cook: 20 min
Total: 100 min
Serves: 6
Level: Medium

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Method

Heat the milk until it's lukewarm. Add the yeast and dissolve.
Add the sugar, cardamom, vanilla, and about 2/3 of the flour.
Mix the dough together either by hand or in a mixer with a dough hook, slowly adding the rest of the flour. You might need a bit more or less flour to form dough that isn't too sticky to knead. When the dough forms a nice ball, add the softened butter and continue to knead the dough for about ten minutes.
Roll the dough into a cylinder and cut into six equal parts. Roll each piece into a round bun and set them in a greased muffin/cake tin. Cover and let rise until doubled in size (about an hour).

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