Description
Skoleboller are festive Norwegian coconut custard buns that are soft, sweet, and topped with a delicious coconut mixture.
Ingredients
Scale
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 packet (2 and 1/4 teaspoons) active dry yeast
- 1/2 teaspoon salt
- 1 cup whole milk, warmed to about 110°F
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
- 1 cup whole milk (for custard filling)
- 1/4 cup granulated sugar (for custard filling)
- 2 tablespoons cornstarch
- 1 large egg (for custard filling)
- 1 teaspoon vanilla extract (for custard filling)
- 1 tablespoon unsalted butter (for custard filling)
- 1 cup shredded sweetened coconut (for topping)
- 1/2 cup powdered sugar (for topping)
- 1 tablespoon milk (for topping, more if needed)
- 1 teaspoon vanilla extract (for topping)
Instructions
- In a large mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5 to 10 minutes until it becomes frothy.
- In another bowl, whisk together the flour and salt. Once the yeast mixture is frothy, add the melted butter, eggs, vanilla extract, and lemon zest if using. Gradually mix in the flour until a soft dough forms.
- Knead the dough on a floured surface for about 5 to 7 minutes, or until it’s smooth and elastic. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 to 1.5 hours, or until it doubles in size.
- While the dough is rising, prepare the custard filling. In a saucepan over medium heat, combine the milk and sugar. In a separate bowl, whisk together the cornstarch, egg, and vanilla extract. Once the milk is warm, slowly whisk in the cornstarch mixture. Cook, stirring constantly, until the custard thickens. Remove from heat and stir in the butter. Let it cool completely.
- Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a ball and then flatten it into a disk. Place a spoonful of the cooled custard in the center of each disk, then fold the edges over to seal it, pinching them together to make a bun.
- Place the filled buns seam-side down on a greased baking sheet. Cover them with a towel and let them rise again for about 30 minutes.
- Preheat your oven to 375°F. Bake the buns for 15 to 20 minutes, or until they’re golden brown. Remove them from the oven and let them cool on a wire rack.
- For the coconut topping, mix the shredded coconut, powdered sugar, milk, and vanilla extract in a bowl until it reaches a spreadable consistency. If it’s too thick, add a little more milk until you get the right texture.
- Once the buns are completely cool, spread the coconut topping generously over the top of each bun. Serve them fresh, and enjoy!
Notes
- Ensure the milk is warm but not hot to activate the yeast properly.
- You can adjust the sweetness of the coconut topping by adding more or less powdered sugar.
- These buns are best enjoyed fresh but can be stored in an airtight container for a few days.
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Norwegian
Nutrition
- Serving Size: 1 bun
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Keywords: Skoleboller, Norwegian buns, coconut custard, festive dessert