Tall Skoleboller

Name: Tall Skoleboller
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Norway
Ingredients: 1 cup milk; 1 tbsp instant yeast; ⅔ cup granulated sugar; 1 tsp cardamom; 1 tsp vanilla extract; 2 ¼ cups flour; ¼ cup + 1 tbsp butter; 1 ¼ cups milk; ⅔ cup granulated sugar; 3 egg yolks; 2 tbsp cornstarch; 1 vanilla pod; 2 cups powdered sugar; 3 tbsp water; 1 cup shredded coconut

A weekend Norway dessert. Ready in about 40 minutes. Difficulty: more effort.

40 minPrep (about)
40 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 5 people +

Changed from 4 to 5 people · Back to 4

1 ¼ cups milk
1 ½ tbsp instant yeast
¾ cup granulated sugar
2 ¾ cups flour
⅓ cup + 1 tbsp butter
1 ½ cups milk
¾ cup granulated sugar
4 egg yolks
2 ½ tbsp cornstarch
2 ½ cups powdered sugar
4 tbsp water
1 ¼ cups shredded coconut

Spices & seasonings (3): cardamom, vanilla extract, vanilla pod

1 ¼ tsp cardamom
1 ¼ tsp vanilla extract
1 vanilla pod

How to make it

Steps in our own plain words.

Heat the milk until it's lukewarm.
Add the yeast and dissolve.
Add the about 2 3 of the, vanilla, cardamom and sugar flour.
Mix your dough together either by hand or in mixer using dough hook, slowly adding the rest of your flour.
You might need bit more or less flour.
Do it to form dough that 't too sticky to knead.
Wait until the dough forms a nice ball.
Add your softened butter plus continue to knead the dough for around ten minutes.
Roll the dough into a cylinder.
Cut into six equal parts.
Roll each piece into a round bun.
Set them in greased muffin/cake tin.
Cover.
Let rise until doubled in size.