Norway · Dessert
Tall Skoleboller
dessertVegetarianNut-Free
Ingredients
- Milk1 cup
- Instant Yeast3 tsp
- Granulated Sugar1-⅓ cups
- Cardamom1 tsp
- Vanilla Extract1 teaspoon
- Flour2 1/4 cups
- Butter5 tblsp
- Milk1 1/4 cup
- Granulated Sugar1-⅓ cups
- Egg Yolks3
- Cornstarch2 tblsp
- vanilla pod1
- Powdered Sugar2 cups
- Water3 tablespoons
- Shredded Coconut1 cup
Instructions
- 1
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).