Recipe Git v1
Tall Skoleboller
Norway Dessert recipe supplied by TheMealDB.
Source: Original recipe source via TheMealDB (https://scandinaviancookbook.com/skoleboller-school-buns-from-lille-betong/)
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 53119.
Provider record: https://www.themealdb.com/meal/53119-tall-skoleboller-recipe
License: TheMealDB API Terms (https://www.themealdb.com/terms_of_use.php) · Recipe data and artwork supplied by TheMealDB.
Video
YouTube: https://www.youtube.com/watch?v=3LvxDuZuPkU
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
Directions
- ▢ 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).