Norway · Dessert

Tall Skoleboller

Name: Tall Skoleboller
Cuisine: Norway
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

Servings

Ingredients

Milk1 cup
Instant Yeast3 tsp
Granulated Sugar1-⅓ cups
Cardamom1 tsp
Vanilla Extract1 teaspoon
Flour2 ¼ cups
Butter5 tblsp
Milk1 ¼ cup
Granulated Sugar1-⅓ cups
Egg Yolks3
Cornstarch2 tblsp
vanilla pod1
Powdered Sugar2 cups
Water3 tablespoons
Shredded Coconut1 cup

Original recipe serves about 4.

Method

1
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2
Heat the milk until it's lukewarm. Add the yeast and dissolve.
3
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4
Add the sugar, cardamom, vanilla, and about 2/3 of the flour.
5
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6
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.
7
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8
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).

Recipe source: TheMealDB