Norwegian
Dessert
Tall Skoleboller
Ingredients
- Milk 1 cup
- Instant Yeast 3 tsp
- Granulated Sugar 1-⅓ cups
- Cardamom 1 tsp
- Vanilla Extract 1 teaspoon
- Flour 2 1/4 cups
- Butter 5 tblsp
- Milk 1 1/4 cup
- Granulated Sugar 1-⅓ cups
- Egg Yolks 3
- Cornstarch 2 tblsp
- vanilla pod 1
- Powdered Sugar 2 cups
- Water 3 tablespoons
- Shredded Coconut 1 cup
Instructions
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Heat the milk until it's lukewarm. Add the yeast and dissolve.
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Add the sugar, cardamom, vanilla, and about 2/3 of the flour.
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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.
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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).
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).